Cajun Sausage Pasta (Print Version)

Spicy, creamy pasta with smoky sausage and colorful peppers in a rich Cajun-spiced sauce.

# What You'll 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
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

# How-To Steps:

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

# Expert Tips:

01 -
  • The heavy cream creates this velvety sauce that clings to every single piece of pasta
  • Andouille sausage brings this incredible smoky depth that you cannot get from just spices alone
  • Everything happens in one skillet so cleanup is almost suspiciously easy
02 -
  • Reserving that pasta water is absolutely critical because it's the difference between sauce that clings and sauce that slides right off
  • The sauce will thicken quickly as it cools, so if it looks a little thin in the pan, do not panic and keep adding cream
  • Cajun seasoning varies wildly between brands, so always start with less and add more rather than overwhelming the dish
03 -
  • Cut your vegetables into similar sized pieces so everything cooks evenly and looks professional
  • Warm your cream slightly before adding it to prevent it from breaking and separating

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