Creole Spaghetti with Andouille Sausage

Name: Creole Spaghetti with Andouille Sausage
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Creole
Ingredients: 1 tablespoon vegetable oil; 1 (13-ounce) package andouille sausage, sliced into 1/4-inch-thick rounds; 1 green bell pepper, stemmed, seeded, and chopped; 1 small Vidalia or yellow onion, chopped; 2 stalks celery, chopped; 1 (24-ounce) jar marinara sauce; 1 teaspoon Creole seasoning; 1/4 cup water; Salt for pasta water; 8 ounces spaghetti noodles; Freshly grated Parmesan cheese for serving, optional; Chopped fresh parsley for serving, optional

Recipe GLPR4933fa273f3548

Creole

Main Course

35 min

635 cal

Servings: 4

Stovetop

SNAP eligible

This vibrant Creole spaghetti brings the bold flavors of Louisiana to your dinner table. Andouille sausage is browned until crispy, then combined with the holy trinity of vegetables—bell pepper, onion, and celery—before being tossed with marinara sauce and tender spaghetti noodles. Seasoned with traditional Creole spices, this hearty one-pot meal is ready in just 35 minutes.

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Ingredients

1 tablespoon vegetable oil

1 (13-ounce) package andouille sausage, sliced into 1/4-inch-thick rounds

1 green bell pepper, stemmed, seeded, and chopped

1 small Vidalia or yellow onion, chopped

2 stalks celery, chopped

1 (24-ounce) jar marinara sauce

1 teaspoon Creole seasoning

1/4 cup water

Salt for pasta water

8 ounces spaghetti noodles

Freshly grated Parmesan cheese for serving, optional

Chopped fresh parsley for serving, optional

Directions

Bring a large pot of salted water to a boil over high heat.
While the water heats, warm the vegetable oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook for 3–4 minutes, stirring occasionally, until the edges are lightly browned and the sausage is heated through.
Add the chopped green bell pepper, onion, and celery to the skillet. Sauté for 5–6 minutes, stirring frequently, until the vegetables begin to soften and the onion becomes translucent.
Stir in the Creole seasoning until well combined with the vegetables and sausage.
Pour in the marinara sauce and water, stirring to combine. Bring the mixture to a gentle simmer and reduce the heat to medium. Let simmer for 8–10 minutes, stirring occasionally, while you prepare the pasta.
Add the spaghetti noodles to the boiling salted water and cook according to package directions until al dente, typically 8–10 minutes. Drain the pasta well.
Transfer the drained spaghetti to the skillet with the sauce and sausage mixture. Toss gently but thoroughly until all the pasta is coated with the sauce and the ingredients are evenly combined.
Divide the spaghetti among four bowls or plates. Top with freshly grated Parmesan cheese and chopped fresh parsley if desired, and serve immediately.

Comments

Grocery List Plus Editorial Staff4.75

This is a weeknight winner for Charlotte families: all ingredients are stocked at Harris Teeter, Food Lion, Walmart, or ALDI, with andouille sausage readily available in the meat case at any major chain. At roughly $2.50 per serving (driven by the sausage at $5–$7 per pound), it's solid mid-week pricing. The 35-minute estimate is honest—the sausage and holy trinity cook in 15 minutes, pasta takes 12—and the dish reheats well for lunch containers. The only minor caveat is that quality matters: a good-quality andouille from the deli counter beats the pre-packaged version and costs $1–$2 more, but it's worth it for the flavor payoff and still keeps you under $3 per serving.