Cajun Sausage Creamy Pasta (Printable)

Spicy, creamy pasta with smoky sausage and colorful peppers in a bold Cajun 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
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

→ Garnish

13 - 2 tbsp chopped fresh parsley

# Steps:

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

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • You can adjust the heat exactly to your comfort zone without losing any flavor depth
  • Everything cooks in one pan except the pasta, meaning fewer dishes to wash later
02 -
  • The sauce will thicken as it stands off the heat, so do not panic if it looks a little thin in the pan
  • Cajun seasoning brands vary wildly in saltiness, so taste before adding extra salt to the dish
  • That reserved pasta water is liquid gold if your sauce becomes too thick or separates
03 -
  • Slice your sausage slightly thicker than you think necessary because it will shrink as it cooks
  • Room temperature cream incorporates more smoothly into the sauce without curdling

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