Cajun Sausage Pasta (Print version)

Spicy, creamy pasta with smoky sausage and colorful peppers in a rich Cajun-spiced 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 of pasta cooking water.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook 2–3 minutes per side until nicely browned.
03 - Add peppers and onion to the skillet. Sauté 4–5 minutes until softened and lightly browned. Stir in minced garlic and cook 1 minute until fragrant.
04 - Sprinkle Cajun seasoning over the mixture, stirring to coat evenly. Pour in chicken broth and bring to a simmer, scraping up browned bits from the bottom of the pan.
05 - Reduce heat to medium. Stir in heavy cream and Parmesan cheese. Simmer 2 minutes until sauce thickens slightly. 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 smoother sauce. Serve hot, garnished with chopped parsley and additional Parmesan if desired.

# Expert advice:

01 -
  • The Cajun cream sauce comes together in minutes but tastes like something you'd order at a restaurant
  • It uses simple ingredients that transform into something bold and comforting
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Don't rinse your pasta after draining, that starch helps the sauce cling to every piece
  • The sauce will thicken quickly as it cools, so don't panic if it looks thin in the pan
  • Cajun seasoning brands vary wildly in salt content, so taste before adding more salt
03 -
  • Let your cream come to room temperature before adding it to prevent any risk of separating
  • Use a box grater for your Parmesan instead of pre-grated, it melts better and tastes fresher

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