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Creamy Cajun Sausage Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 150 reviews
  • Author: Megane
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun

Description

This Creamy Cajun Sausage Pasta combines smoky andouille sausage with tender pasta and a rich, spiced cream sauce. Loaded with bell peppers, onions, and a blend of Cajun seasonings, this dish offers a delicious spicy kick balanced by creamy parmesan and a touch of heat from red pepper flakes. Perfect for a flavorful weeknight dinner that comes together quickly.


Ingredients

Units Scale

Pasta

  • 12-16 ounces short cut pasta (like penne), gluten-free if needed

Protein and Vegetables

  • 1 (12 oz) package smoked andouille sausage, sliced on the bias
  • 1 medium yellow onion, diced
  • 2 bell peppers (any color, diced; red and green used here)

Seasonings and Oils

  • 2 Tablespoons olive oil
  • 1 Tablespoon Cajun seasoning, divided
  • Pinch red pepper flakes (to taste)
  • 2 cloves garlic, minced

Liquids and Cheese

  • 1 1/4 cups chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • 2 Tablespoons tomato paste
  • 1/2 cup grated Parmesan cheese, plus more for serving

Garnish

  • Fresh parsley, chopped for serving

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve one cup of the pasta cooking water and then drain the pasta without rinsing.
  2. Cook the sausage: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and 2 teaspoons of Cajun seasoning, cooking until sausage is crisp on both sides, about 5 minutes. Remove and set aside.
  3. Sauté vegetables: Reduce heat to medium. In the same skillet, add diced onion, bell peppers, remaining teaspoon of Cajun seasoning, and red pepper flakes. Cook until vegetables soften, about 3 minutes. Add minced garlic and cook for an additional minute until fragrant.
  4. Create the sauce: Whisk in chicken broth, heavy cream, and tomato paste until well combined and smooth. Bring to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer for 5-7 minutes until the sauce thickens slightly.
  5. Combine and finish: Stir grated Parmesan cheese into the sauce. Add the cooked pasta and crispy sausage, tossing to coat everything evenly. Adjust sauce consistency by adding reserved pasta water up to 1 cup, as needed. Serve immediately garnished with extra Parmesan and fresh chopped parsley.

Notes

  • Pasta: Gluten-free pasta typically comes in 12-ounce boxes instead of 16 ounces. Use whichever amount matches your pasta brand.
  • Homemade Cajun Spice Mix: Combine 1 1/2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp chili powder, 1 tsp cayenne pepper, 1 1/2 tsp kosher salt, and 1 tsp black pepper for a classic Cajun seasoning blend.
  • Sausage Substitutions: You can swap smoked andouille sausage for smoked sausage, chicken sausage, Spanish chorizo, or turkey sausage based on preference.
  • Spice Level: This dish has a notable spicy kick. To reduce heat, use milder sausage like kielbasa, lessen Cajun seasoning, or omit red pepper flakes.

Nutrition

  • Serving Size: 1 serving (approximately 1/6 of the recipe)
  • Calories: 450
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 22g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 60mg