Cajun Sausage Pasta (Printable)
Smoky sausage and bell peppers in a creamy Cajun sauce tossed with penne for a hearty weeknight meal.
# What You’ll Need:
→ Pasta
01 - 12 oz penne or rigatoni
→ Meats
02 - 10 oz smoked sausage, such as 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, plus 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 - Boil a large pot of salted water. Add the pasta and cook according to package directions until al dente. Drain and reserve 1/2 cup of pasta water.
02 - In a large skillet, heat olive oil over medium-high heat. Add the sliced sausage and sear for 2 to 3 minutes per side until golden brown.
03 - Add red and yellow bell peppers and red onion to the skillet. Sauté for 4 to 5 minutes until vegetables are softened and slightly caramelized. Stir in the minced garlic and cook for 1 minute, stirring constantly.
04 - Sprinkle Cajun seasoning over the mixture, blending thoroughly. Pour in chicken broth and deglaze the pan, scraping up any browned bits. Bring to a gentle simmer.
05 - Reduce heat to medium. Stir in heavy cream and grated Parmesan. Simmer for about 2 minutes, allowing the sauce to thicken. Season with salt and black pepper.
06 - Add the cooked pasta to the skillet, tossing until evenly coated in the sauce. Incorporate reserved pasta water as needed to achieve a silky consistency.
07 - Divide among plates. Garnish with chopped parsley and additional Parmesan if desired. Serve hot.
# Expert Tips:
01 -
- You get creamy sauce, smoky sausage, and Cajun spice all swirling together in every bite—it's a pantry dinner that feels like a treat.
- I keep coming back to this recipe because it's a one-pan wonder that's ready in under an hour but tastes restaurant special.
02 -
- Don’t walk away from browning sausage—the difference between golden and burned is just a couple distracted minutes.
- Switching brands of Cajun seasoning changed the flavor completely for me, so taste yours before you commit a full tablespoon.
03 -
- Reserve your pasta water every time—using it in the sauce is a guaranteed trick for creamier results.
- To get sausage slices deeply golden without overcooking the inside, let them sit undisturbed in the hot skillet for a minute or two before flipping.