Cajun Sausage Pasta (Print Version)
Smoky sausage and peppers in a creamy Cajun-spiced pasta—quick, bold weeknight comfort.
# What You Need:
→ Pasta
01 - 12 ounces penne or rigatoni
→ Meats
02 - 10 ounces 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 tablespoons olive oil
08 - 1 tablespoon Cajun seasoning, or 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 tablespoons chopped fresh parsley
# How to Make It:
01 - Cook pasta in a large pot of salted boiling water until al dente according to package directions. Drain and reserve 1/2 cup of the pasta water.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced sausage and brown for 2 to 3 minutes on each side.
03 - Add sliced red and yellow bell peppers and red onion to the skillet. Sauté for 4 to 5 minutes until softened and lightly browned. Stir in minced garlic and cook for 1 additional minute.
04 - Sprinkle Cajun seasoning over sausage and vegetables, stirring to coat. Pour in chicken broth and bring to a simmer, scraping any browned bits from the base of the pan.
05 - Lower heat to medium, stir in heavy cream and grated Parmesan. Simmer for about 2 minutes until sauce is thickened. Adjust salt and black pepper as needed.
06 - Add drained pasta to the skillet and toss thoroughly to coat. If the sauce is too thick, incorporate some reserved pasta water for desired consistency.
07 - Serve hot, garnished with chopped parsley and extra Parmesan if desired.
# Expert Hints:
01 -
- The way the creamy sauce clings to every bite of sausage and pasta is the kind of comfort you want to keep between friends.
- It sneaks a bunch of vegetables into dinner, but the Cajun heat is what everyone will talk about at the table.
02 -
- Using pre-shredded Parmesan left me with a lumpy sauce—freshly grated really melts in properly.
- Letting the sausage brown well before adding the vegetables gives the whole dish a deeper, smokier flavor.
03 -
- Never dump the pasta water until you’re sure your sauce is perfect—sometimes that last splash makes it silky and dreamy.
- A heavy-bottomed skillet gives you the best caramelization on the sausage, with less risk of burning your veggies.