Voodoo Pasta gets its name from more than just its dramatic looks—this dish is dark, spicy, and downright spellbinding. With black squid ink pasta that looks like it was conjured in a cauldron, fiery Cajun seasoning, and a creamy alfredo sauce that tames the flames just enough, this pasta is sinfully delicious. It’s the kind of dish that feels like it came straight out of a haunted bayou kitchen, full of secrets and flavor.
The core ingredients are simple. Sausage, alfredo sauce, and pasta, but just like any good magic, the rest is up to the witch or warlock.
Alternates and Substitutions
Squid ink pasta is the ingredient that gives voodoo pasta its inky, otherworldly appearance—but it’s not always easy to track down. No worries, you don’t need to summon it from the depths. Any pasta shape works just fine, spaghetti, penne, fusilli, or whatever’s lurking in your pantry.
Sausage is a must, but you can swap traditional andouille for smoky kielbasa or even chorizo if you’re feeling experimental. Chicken and shrimp are classic companions—some say the more souls you add, the richer the flavor (okay, maybe not literally—but it is delicious). Can’t decide? Use both, Voodoo pasta doesn’t judge.
Bell peppers? Go red, green, yellow—whatever adds a pop of color to your cauldron. And the Alfredo sauce? Homemade if you’re a kitchen witch, store-bought if you’re in a hurry. Either way, it’s the potion that ties everything together.
A Word on Heat
Like any good hex, voodoo pasta can be mild or wild. Love the burn? Crank up the Cajun seasoning and toss in some sliced jalapeños or a dash of hot sauce. Prefer a gentler spell? Tone it down and let the other flavors do the haunting. This dish bends to your will.
Whether you’re serving it at a Halloween dinner, a cozy night in, or just want to surprise your taste buds with something a little wicked, voodoo pasta is a delicious way to dabble in the dark arts of flavor.
Let’s make Voodoo Pasta
Whisk together the voodoo seasoning and set aside.
In a large saute pan on medium heat, add the olive oil, sausage, onion and bell pepper. Sprinkle with blackened seasoning and cook, stirring occasionally until the sausage is browned, the onion is translucent and the bell pepper is limp. Add the shrimp and sun dried tomatoes about halfway through cooking the sausage and saute about 5 minutes more
Drain the pasta in a colander, add the alfredo sauce to the sausage and stir to combine.
Add the pasta and the tabasco sauce to the pan and gently stir until everything is hot, then adjust the tabasco sauce to taste.
Plate, sprinkle with parmesan and serve with buttered garlic bread, a Cajun house salad and a hoppy ice cold beer! Print
Voodoo Pasta
Squid ink pasta with shrimp, sausage, Cajun spices and alfredo sauce.
- Prep Time: 25
- Cook Time: 35
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
Voodoo Pasta
- 1 lb squid ink (black) linguine pasta
- 1/2 lb. andouille sausage – sliced into 1/4” coins
- One dozen shrimp – peeled
- 1–1/2 tsp blackened seasoning
- 1 dz small pieces julienned sun dried tomatoes in oil – drained
- 2 TBL olive oil
- 1–1/2 cup alfredo sauce
- 1 yellow bell pepper – sliced 1/4″ wide
- Tabasco habanero sauce – 5-6 dashes to taste
- 1 small yellow onion – sliced
- Freshly grated parmigiana reggiano – optional
- Garlic bread and butter
Blackened Seasoning
- 1/2 TBL spanish paprika
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp ground white pepper
- 1/8 tsp dried ground thyme
- 1/8 tsp dry oregano
Instructions
- Bring well salted pasta water to a boil and warm the alfredo sauce
- Begin cooking the pasta per the producers instructions
- In a large saute pan on medium heat, add the olive oil, sausage, onion and bell pepper
- Sprinkle with blackened seasoning and cook, stirring occasionally until the sausage is browned, the onion is translucent and the bell pepper is limp
- Add the shrimp and sun dried tomatoes about halfway through cooking the sausage and saute about 5 minutes more
- Drain the pasta in a colander, add the alfredo sauce to the sausage and stir to combine
- Add the pasta and the tabasco sauce to the pan and gently stir until everything is hot, then adjust the tabasco sauce to taste
- Plate, sprinkle with parmesan and serve with buttered garlic bread, a Cajun house salad and a hoppy ice cold beer!