Creamy andouille sausage pasta with tender rotini, garlic cream sauce, Parmesan cheese, and Italian herbs. An easy, flavorful 30-minute dinner.

12 oz rotini pasta

12 oz andouille sausage, sliced

1 tbsp olive oil

1 tbsp unsalted butter

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp smoked paprika

1/4 tsp red pepper flakes (optional)

1 cup fresh baby spinach (optional)

Salt and black pepper to taste

2 tbsp fresh parsley, chopped

Extra Parmesan cheese for serving

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1. Cook rotini in salted water until al dente. Reserve 1/2 cup pasta water and drain.

2. Heat olive oil in a large skillet over medium-high heat.

3. Brown sliced sausage for 4–6 minutes. Remove and set aside.

4. Melt butter in the same skillet. Add garlic and cook for 30–60 seconds.

5. Stir in Italian seasoning, smoked paprika, and red pepper flakes.

6. Add chicken broth and scrape up browned bits.

7. Stir in heavy cream and simmer for 3–5 minutes.

8. Reduce heat to low. Add Parmesan and stir until smooth.

9. Return sausage to the skillet. Add pasta and toss to coat.

10. Stir in optional spinach until wilted.

11. Add reserved pasta water if needed. Adjust seasoning.

12. Garnish with parsley and extra Parmesan. Serve warm.

Use penne or rigatoni instead of rotini.

Choose mild or spicy andouille sausage to taste.

Use freshly grated Parmesan for a smoother sauce.

Add bell peppers, mushrooms, or sun-dried tomatoes if desired.

Refrigerate leftovers in an airtight container for 3–4 days.

Reheat gently with a splash of chicken broth or milk.

Reheat leftovers to 165°F.