Cajun Sausage Pasta (Printable)

Spicy, creamy pasta with smoky sausage and peppers in a rich Cajun sauce. Ready in 40 minutes.

# What you need:

→ Pasta

01 - 12 oz penne or rigatoni

→ Meats

02 - 10 oz smoked sausage (Andouille or kielbasa), sliced

→ Vegetables

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

→ Sauce & Spices

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

→ Garnish

13 - 2 tbsp chopped fresh parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook 2–3 minutes per side until browned.
03 - Add peppers and onion to the skillet. Sauté 4–5 minutes until softened and lightly browned. Stir in garlic and cook 1 minute more.
04 - Sprinkle Cajun seasoning over the mixture, stirring to coat. Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan bottom.
05 - Reduce heat to medium. Stir in heavy cream and Parmesan cheese. Simmer 2 minutes until sauce thickens. Season with salt and pepper to taste.
06 - Add drained pasta to the skillet, tossing to coat evenly. Add reserved pasta water if needed for a creamier consistency. Serve hot, garnished with chopped parsley and additional Parmesan if desired.

# Expert Tips:

01 -
  • The smoky sausage and creamy sauce create the most incredible flavor harmony
  • It comes together in under 40 minutes but tastes like it simmered all day
  • You can adjust the spice level to make everyone at the table happy
02 -
  • Cajun seasoning brands vary wildly in heat levels, so always start with less and taste as you go
  • The pasta water trick saved me countless times when my sauce turned out too thick
  • Slicing your sausage and vegetables evenly ensures everything cooks at the same rate
03 -
  • Prep all your ingredients before starting—this recipe moves fast once you hit the stove
  • Let your cream come to room temperature to prevent currying when it hits the hot pan

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