Cajun Sausage Creamy Pasta (Printable)

Spicy, creamy pasta with smoky sausage, bell peppers, and bold Cajun seasoning ready in 40 minutes.

# What You Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Meats

02 - 10 oz smoked andouille sausage or kielbasa, sliced into rounds

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 yellow bell pepper, thinly sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced

→ Sauce & Seasoning

07 - 2 tbsp olive oil
08 - 1 tbsp Cajun seasoning, plus extra to taste
09 - 2/3 cup heavy cream
10 - 1/2 cup chicken broth
11 - 1/2 cup grated Parmesan cheese
12 - Kosher salt and freshly ground black pepper

→ Garnish

13 - 2 tbsp fresh flat-leaf parsley, finely chopped

# How To Make:

01 - Bring a large pot of salted water to rolling boil. Cook pasta until al dente according to package directions. Drain pasta in colander, reserving 1/2 cup starchy cooking water before discarding remainder.
02 - Heat olive oil in large skillet over medium-high heat until shimmering. Add sausage slices in single layer and sear until deeply browned, approximately 2–3 minutes per side. Remove sausage from pan and set aside.
03 - Add sliced peppers and onions to rendered fat in skillet. Cook over medium-high heat until vegetables soften and develop charred spots, 4–5 minutes. Stir in minced garlic and cook until fragrant, about 60 seconds.
04 - Sprinkle Cajun seasoning evenly over vegetables, stirring constantly to distribute. Pour in chicken broth and bring to vigorous simmer, using wooden spoon to scrape up browned fond from pan bottom.
05 - Reduce heat to medium. Pour in heavy cream and add Parmesan cheese, stirring continuously until cheese melts completely. Simmer until sauce thickens enough to coat back of spoon, about 2 minutes. Season generously with salt and pepper.
06 - Add drained pasta and browned sausage to skillet. Toss vigorously with tongs until noodles are evenly coated in sauce. Thin with reserved pasta water if consistency is too thick. Divide among bowls and top with fresh parsley and additional Parmesan.

# Expert Hints:

01 -
  • The cream sauce balances the Cajun heat perfectly so you get flavor without fire
  • Everything cooks in one skillet while the pasta boils, meaning minimal cleanup
  • This is the meal that convinced me I could make restaurant quality food on a weeknight
02 -
  • Never skip saving the pasta water because it is the secret to a silky sauce that actually sticks to the noodles
  • The sauce thickens quickly off the heat, so pull it a minute before you think it is done
03 -
  • Andouille sausage is the traditional choice here, but kielbasa works perfectly and is often easier to find
  • If your Cajun seasoning seems overly salty, skip adding extra salt at the end

Go Back