If you’re craving pasta but want a balanced meal, you need to try this High-Protein Smoky Andouille Sausage Pasta. It’s everything in one bowl: creamy, smoky, a little spicy, gluten-free and refined sugar-free.
Packed with protein from crispy andouille sausage and bone broth, plus fiber-rich broccolini for freshness and crunch, this skillet pasta checks all the boxes for a satisfying, nutritious weeknight dinner. And the best part? It comes together in under 45 minutes, making it ideal for busy evenings when you want a healthy, home-cooked meal.
A Healthy Sausage Pasta That Doesn’t Skimp on Taste
I’m not kidding when I say this hearty sausage and veggie pasta is loaded with both flavor and nutrition. The smoky andouille sausage brings bold spice and high-quality protein, the broccolini adds freshness, crunch, and extra vitamins, and the creamy goat cheese sauce makes it indulgent without feeling heavy. It’s kind of wild how a dish this delicious can still be considered better-for-you.
I love using brown rice penne pasta to keep it naturally gluten-free, but you can swap in any pasta you like. And the bone broth is my favorite sneaky ingredient — adding protein, minerals, and extra depth of flavor in every bite.
Honestly, you need to make this High-Protein Smoky Andouille Sausage Pasta at least once. A simple pasta dinner you can feel good about serving the whole family? It’s only a matter of time before it becomes part of your weekly rotation.
Protein-Packed Dinner in Under 45 Minutes
Beyond all the flavor, what I really love about this recipe is that it’s both cozy and nourishing. It proves that comfort food doesn’t have to weigh you down.
Whether you’re craving a high-protein pasta dinner or just want an easy way to sneak in more greens, this dish delivers. Finish it off with fresh basil or parsley for brightness, and you’ve got a wholesome, protein-packed bowl the whole family will enjoy.
You could take my word for it, but really — you’ve got to make this one and taste it for yourself. I have a feeling it’ll quickly become a weeknight favorite. Hope you love it! Let me know what you think below.
INGREDIENTS YOU’LL NEED:
For the Pasta:
- Brown rice penne pasta (I like Jovial)
For the Sausage & Veggies:
- Olive oil
- Smoked andouille kielbasa (turkey or beef)
- Large bundle of broccolini
- Kosher salt
To Make the Sauce:
- 1 large shallot
- 3 garlic cloves
- Smoked paprika
- Onion powder
- Dried oregano
- Cayenne pepper
- Freshly ground black pepper
- Tomato paste
- Low-sodium chicken bone broth (I like Kettle & Fire)
- Goat cheese
To Garnish:
- Fresh basil or chopped Italian parsley
HOW TO MAKE HIGH-PROTEIN SMOKY ANDOUILLE SAUSAGE PASTA
For the Pasta:
Bring a large stockpot of well-salted water to a rolling boil.
Once boiling, add the pasta and cook for 2 minutes less than the package directions. Reserve ½ cup of pasta water, drain, and set aside until you’re ready to use.
For the Sausage & Veggies:
While the pasta cooks, cook the kielbasa. In a large, tall-sided skillet, add 1 tablespoon of olive oil and heat over medium-high.
Once hot, add the sausage, working in batches if needed, and spread into an even layer. Cook, undisturbed, for 3 minutes. Flip, and continue to cook for another 3 minutes, or until the kielbasa pieces are very crispy and charred in places.
Using a slotted spoon, transfer the sausage to a plate, leaving the grease in the pan.
Keep the pan on medium-high heat and add the chopped broccolini bits. Spread into an even layer and season with ½ teaspoon of kosher salt. Cook, undisturbed, for 2 minutes until bright green.
Stir, and cook for an additional 1 to 2 minutes, or until the broccolini is tender and crisp in places.
Remove from the pan and add to the plate with the kielbasa. You’ll add both in with the pasta once you’ve finished the sauce.
To Make the Sauce & To Serve:
To the same pan, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium.
Add the shallots and cook until translucent, about 2 minutes. Add in the garlic, smoked paprika, onion powder, dried oregano, cayenne, black pepper, and remaining ½ teaspoon of kosher salt. Stir and cook until the spices and garlic are slightly toasted and fragrant, about 1 minute.
Add in the tomato paste and stir to combine. Cook for an additional 2 minutes, or until the tomato paste begins to melt into the shallots and garlic.
Add the bone broth and whisk to combine.
Turn the heat up to medium-high, and bring to a gentle simmer. Cook, stirring occasionally, until the mixture has reduced by ⅓, about 3 minutes.
Reduce the heat to medium-low and add the goat cheese. Stir slowly, allowing the cheese to slowly melt into the sauce. Stir until smooth and creamy. Reduce the heat to low until you’re ready to add the pasta.
Add the drained pasta and reserved pasta water to the sauce, and toss to combine. Continue to toss, allowing the pasta to finish cooking and absorb some of the sauce, about 2 minutes.
Add the kielbasa and its juices and the broccolini bits back to the pan. Stir to combine.
Distribute into shallow bowls and top with basil (or parsley) and extra freshly ground black pepper. Enjoy!
To Store:
Allow the pasta to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.
Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
RECIPE SUBSTITUTIONS & QUESTIONS
You can easily swap the andouille sausage for chicken sausage, turkey kielbasa, or a plant-based sausage for a lighter or vegetarian option. If you prefer, use regular pasta instead of brown rice penne, or switch the broccolini for broccoli, green beans, or asparagus.
Goat cheese can be replaced with cream cheese, ricotta, or a dairy-free alternative for a creamy finish. If you prefer a milder dish, reduce or omit the cayenne pepper, or choose a milder sausage. For more heat, add a pinch of crushed red pepper or a few dashes of hot sauce when tossing the pasta with the sauce.
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What makes this High-Protein Smoky Andouille Sausage Pasta healthy and protein-packed?
This pasta is loaded with protein from crispy andouille sausage and bone broth, while fiber-rich broccolini adds vitamins and crunch. Using brown rice penne keeps it naturally gluten-free, and the creamy goat cheese sauce provides indulgent flavor without heaviness, making it a balanced, family-friendly dinner.
Can I customize this sausage pasta to suit my preferences?
Definitely! Swap the andouille sausage for chicken, turkey, or a plant-based sausage, and use regular pasta or any gluten-free pasta you like. You can also switch the broccolini for broccoli, green beans, or asparagus, and adjust the spice level by reducing cayenne for milder flavor or adding crushed red pepper for more heat.
More Healthy, High-Protein Pasta Dinners:
- One Pan Lasagna Skillet
- Crockpot Chicken Bolognese
- Spicy Penne Alla Vodka With Meatballs
- Protein-Packed Beef & Zucchini Lasagna
- Italian Meatballs in Homemade Marinara
- High-Protein Chicken Alfredo Spaghetti Squash
High-Protein Smoky Andouille Sausage Pasta
Ingredients
For the Pasta:
- 8 ounces brown rice penne pasta, (I like Jovial)
For the Sausage & Veggies:
- 2 tablespoons olive oil, divided
- 12 ounces smoked andouille kielbasa (turkey or beef), thinly sliced
- 1 8-12 oz. large bundle broccolini, stalks and florets chopped very fine
- 1 teaspoon kosher salt, divided
For the Sauce:
- ½ cup minced shallot, (about 1 large shallot)
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- Freshly ground black pepper
- 2 heaping tablespoons tomato paste
- 1 cup low-sodium chicken bone broth, (I like Kettle & Fire)
- 3 ounces goat cheese
To Garnish:
- ¼ cup julienned fresh basil or chopped Italian parsley
Instructions
For the Pasta:
- Bring a large stockpot of well-salted water to a rolling boil.
- Once boiling, add the pasta and cook for 2 minutes less than the package directions. Reserve ½ cup of pasta water, drain, and set aside until you’re ready to use.
For the Sausage & Veggies:
- While the pasta cooks, cook the kielbasa. In a large, tall-sided skillet, add 1 tablespoon of olive oil and heat over medium-high.
- Once hot, add the sausage, working in batches if needed, and spread into an even layer. Cook, undisturbed, for 3 minutes. Flip, and continue to cook for another 3 minutes, or until the kielbasa pieces are very crispy and charred in places.
- Using a slotted spoon, transfer the sausage to a plate, leaving the grease in the pan.
- Keep the pan on medium-high heat and add the chopped broccolini bits. Spread into an even layer and season with ½ teaspoon of kosher salt. Cook, undisturbed, for 2 minutes until bright green.
- Stir, and cook for an additional 1 to 2 minutes, or until the broccolini is tender and crisp in places.
- Remove from the pan and add to the plate with the kielbasa. You’ll add both in with the pasta once you’ve finished the sauce.
For the Sauce & To Serve:
- To the same pan, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium.
- Add the shallots and cook until translucent, about 2 minutes. Add in the garlic, smoked paprika, onion powder, dried oregano, cayenne, black pepper, and remaining ½ teaspoon of kosher salt. Stir and cook until the spices and garlic are slightly toasted and fragrant, about 1 minute.
- Add in the tomato paste and stir to combine. Cook for an additional 2 minutes, or until the tomato paste begins to melt into the shallots and garlic.
- Add the bone broth and whisk to combine.
- Turn the heat up to medium-high, and bring to a gentle simmer. Cook, stirring occasionally, until the mixture has reduced by ⅓, about 3 minutes.
- Reduce the heat to medium-low and add the goat cheese. Stir slowly, allowing the cheese to slowly melt into the sauce. Stir until smooth and creamy. Reduce the heat to low until you’re ready to add the pasta.
- Add the drained pasta and reserved pasta water to the sauce, and toss to combine. Continue to toss, allowing the pasta to finish cooking and absorb some of the sauce, about 2 minutes.
- Add the kielbasa and its juices and the broccolini bits back to the pan. Stir to combine.
- Distribute into shallow bowls and top with basil (or parsley) and extra freshly ground black pepper. Enjoy!
To Store:
- Allow the pasta to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.
- Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
Notes
- Swap the andouille sausage for chicken sausage, turkey kielbasa, or a plant-based sausage for a lighter or vegetarian option.
- Use regular pasta instead of brown rice penne, or switch the broccolini for broccoli, green beans, or asparagus.
- Replace goat cheese with cream cheese, ricotta, or a dairy-free alternative for a creamy finish.
- Adjust spice: reduce or omit cayenne pepper for a milder dish, or add crushed red pepper or a few dashes of hot sauce for more heat.
- For my kitchen and cooking essentials (& more!), shop my Amazon Storefront.
