If you’re craving pasta but want a balanced meal, try this High-Protein Smoky Andouille Sausage Pasta. Creamy, smoky, and lightly spicy, it’s naturally gluten-free and refined sugar-free when made with brown rice penne.
Loaded with protein from crispy andouille sausage and nutrient-dense bone broth, plus fiber-rich broccolini for freshness and crunch, this one-skillet pasta delivers on flavor and nutrition. Ready in under 45 minutes, it’s perfect for busy weeknights when you want a satisfying, home-cooked dinner.
A Healthy Sausage Pasta That Doesn’t Skimp on Taste
This hearty sausage and veggie pasta balances bold flavor and real nutrition. The smoky andouille brings spice and substantial protein, broccolini adds bright color and texture, and a creamy goat cheese sauce keeps the dish indulgent without feeling heavy. Using brown rice penne keeps the meal naturally gluten-free, and bone broth deepens the flavor while adding extra protein and minerals.
Swap the pasta or sausage to suit dietary needs—this recipe is flexible and forgiving. It’s an easy, feel-good pasta dinner that’s likely to become a family favorite.
Protein-Packed Dinner in Under 45 Minutes
Beyond flavor, this recipe is cozy and nourishing—proof that comfort food can be balanced. Finish with fresh basil or parsley for brightness and a sprinkle of black pepper. Serve family-style for an easy, protein-forward weeknight meal.
Ingredients You’ll Need
For the Pasta:
- 8 ounces brown rice penne pasta
For the Sausage & Veggies:
- 2 tablespoons olive oil, divided
- 12 ounces smoked andouille kielbasa (turkey or beef), thinly sliced
- 1 large bundle broccolini (8–12 oz), stalks and florets chopped
- 1 teaspoon kosher salt, divided
For the Sauce:
- 1 large shallot, minced (about 1/2 cup)
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Freshly ground black pepper
- 2 heaping tablespoons tomato paste
- 1 cup low-sodium chicken bone broth
- 3 ounces 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 pot of well-salted water to a rolling boil. Add the pasta and cook 2 minutes less than package directions. Reserve ½ cup pasta water, drain, and set aside.
For the Sausage & Veggies:
While the pasta cooks, heat 1 tablespoon olive oil in a large, tall-sided skillet over medium-high. Add the kielbasa in a single layer and cook undisturbed for 3 minutes, then flip and cook another 3 minutes until pieces are very crispy and charred in spots. Transfer sausage to a plate, leaving the rendered fat in the pan.
Keep the pan over medium-high, add the chopped broccolini, spread in an even layer, and season with ½ teaspoon kosher salt. Cook undisturbed for 2 minutes until bright green, then stir and cook 1–2 more minutes until tender-crisp. Remove and add to the plate with the sausage.
To Make the Sauce & To Serve:
Add the remaining 1 tablespoon olive oil to the same pan and reduce heat to medium. Sauté the shallots until translucent, about 2 minutes. Add garlic, smoked paprika, onion powder, oregano, cayenne, black pepper, and the remaining ½ teaspoon kosher salt; cook 1 minute until fragrant.
Stir in the tomato paste and cook 2 minutes until it begins to meld with the aromatics. Add the bone broth and whisk to combine. Turn heat to medium-high and simmer until reduced by about one-third, roughly 3 minutes.
Reduce heat to medium-low and add the goat cheese, stirring slowly until the sauce is smooth and creamy. Keep the sauce on low until ready to combine with pasta.
Add the drained pasta and reserved pasta water to the sauce. Toss to combine and allow the pasta to finish cooking and absorb the sauce, about 2 minutes. Return the kielbasa and broccolini to the pan, stir to combine, and divide into shallow bowls. Top with basil or parsley and extra black pepper. Serve immediately.
Shop My Kitchen Essentials
To Store:
Let the pasta cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3–4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if the sauce needs loosening.
Recipe Substitutions & Questions
This dish is very adaptable. Swap andouille for chicken or turkey sausage, or use a plant-based option for a vegetarian version. Regular or any gluten-free pasta will work. Replace broccolini with broccoli, green beans, or asparagus. For the sauce, goat cheese can be swapped for cream cheese, ricotta, or a dairy-free alternative. Adjust spice by reducing or omitting cayenne for a milder flavor or adding crushed red pepper for extra 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
For the Sausage & Veggies:
- 2 tablespoons olive oil, divided
- 12 ounces smoked andouille kielbasa, thinly sliced
- 8–12 ounces broccolini, chopped
- 1 teaspoon kosher salt, divided
For the Sauce:
- 1/2 cup minced shallot (about 1 large)
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Freshly ground black pepper
- 2 heaping tablespoons tomato paste
- 1 cup low-sodium chicken bone broth
- 3 ounces goat cheese
To Garnish:
- 1/4 cup julienned basil or chopped parsley
Instructions
For the Pasta:
- Bring a large pot of well-salted water to a boil. Cook pasta 2 minutes less than package directions. Reserve ½ cup pasta water, drain, and set aside.
For the Sausage & Veggies:
- Heat 1 tablespoon olive oil in a large skillet over medium-high. Add kielbasa in a single layer and cook 3 minutes per side until crispy and charred. Transfer to a plate.
- Add broccolini to the pan, season with ½ teaspoon kosher salt, and cook undisturbed 2 minutes. Stir and cook 1–2 more minutes until tender-crisp. Combine with the sausage on the plate.
For the Sauce & To Serve:
- Add the remaining 1 tablespoon olive oil to the pan and reduce heat to medium. Sauté shallots 2 minutes, then add garlic and spices; cook 1 minute until fragrant.
- Stir in tomato paste and cook 2 minutes. Add bone broth and whisk, then simmer over medium-high until reduced by one-third (about 3 minutes).
- Lower heat to medium-low and add goat cheese, stirring until smooth. Keep warm on low.
- Toss drained pasta and reserved pasta water into the sauce, allowing the pasta to finish cooking and absorb flavors, about 2 minutes. Return sausage and broccolini to the pan and stir to combine.
- Serve in shallow bowls topped with basil or parsley and extra black pepper.
To Store:
- Cool completely, store in an airtight container in the refrigerator for 3–4 days. Reheat gently, adding a splash of broth or water if needed.
Notes
- Swap andouille for chicken, turkey, or plant-based sausage for lighter or vegetarian options.
- Use regular or any gluten-free pasta if you prefer.
- Replace goat cheese with cream cheese, ricotta, or a dairy-free alternative.
- Adjust spice: reduce cayenne for milder flavor or add crushed red pepper for more heat.