1-Step 1: Prepare Your Ingredients (Mise en Place) Before turning on the stove, get everything prepped and ready. Slice your andouille sausage into medallions about ¼-inch thick. Clean the baby bella mushrooms with a damp paper towel and slice them thinly. Remove the stems and seeds from both bell peppers, then slice them into thin strips. Mince your garlic cloves finely nobody wants to bite into a huge chunk of garlic! Measure out your liquids and have the cream cheese ready to go.

2-Step 2: Brown the Sausage Heat a large deep skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage medallions in a single layer you may need to do this in batches to avoid overcrowding. Let them cook undisturbed for about 2-3 minutes on the first side until you see a nice golden-brown crust forming. Flip each piece and cook another 2 minutes until browned on both sides. The sausage will release some flavorful fat as it cooks, which is exactly what you want! That rendered fat becomes the foundation for building flavor throughout the entire dish. Once browned, remove the sausage to a plate and set aside, leaving all those delicious drippings in the pan.

3-Step 3: Sauté the Vegetables With the sausage drippings still in the hot pan, add the sliced mushrooms. Cook them for about 3-4 minutes, stirring occasionally, until they’ve released their moisture and started to brown. Mushrooms act like sponges, so they’ll soak up all that seasoned fat from the sausage. Next, add the sliced red and yellow bell peppers. Sauté for another 3 minutes until they begin to soften but still have a bit of crunch. Add the minced garlic last garlic burns quickly and becomes bitter, so it needs less time than the other vegetables. Stir constantly for about 30-45 seconds until fragrant.

4-Step 4: Add Liquids and Pasta Here’s where the magic happens! Pour in the chicken broth and add the fire-roasted tomatoes. Sprinkle in the Cajun seasoning and stir everything together, scraping up any browned bits from the bottom of the pan. Those stuck-on pieces are pure flavor gold! Bring the mixture to a rolling boil, then add the uncooked gluten-free penne pasta. Stir well to ensure all the pasta is submerged in the liquid. Reduce heat to medium-low and let it simmer uncovered for about 10-12 minutes. Stir every couple of minutes to prevent sticking.

5-Step 5: Create the Creamy Sauce Once the pasta is almost tender and most of the liquid has been absorbed, it’s time to add the cream cheese. Cut it into smaller chunks first this helps it melt more evenly. Add the cream cheese pieces to the skillet and stir gently but continuously. The cream cheese will start melting into the remaining liquid, creating a luscious, velvety sauce. Keep stirring for 2-3 minutes until completely smooth. If the sauce seems too thick, you can add a splash more broth. Too thin? Let it simmer another minute or two.

6-Step 6: Finish and Serve Add the browned sausage back to the skillet and stir to combine. Let everything heat through for about 2 minutes. Taste and adjust seasoning add salt if needed, but remember the sausage and Cajun blend already contribute saltiness. Remove from heat and serve immediately, garnished with fresh chopped parsley and a sprinkle of red pepper flakes for those who like extra heat. This creamy Cajun sausage pasta pairs beautifully with a simple green salad or some crusty bread to soak up every last bit of sauce. Speaking of pairings, why not finish your meal with something sweet like our salted carmelitas for dessert?