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
- 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.
- 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.
- 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.
- 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.
- 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