Cajun Sausage Pasta (Printable View)

Creamy pasta with smoky sausage and peppers in a spicy Cajun sauce

# What You'll 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

# How-To Steps:

01 - Cook pasta in a large pot of salted boiling water according to package directions. Drain, reserving 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and brown for 2-3 minutes per side.
03 - Add peppers and onion to the skillet. Sauté for 4-5 minutes until softened and slightly browned. Add minced garlic and cook 1 minute more.
04 - Sprinkle in Cajun seasoning, stirring to coat evenly. Pour in chicken broth and bring to a simmer, scraping browned bits from the pan.
05 - Lower heat to medium, stir in heavy cream and Parmesan cheese. Simmer until sauce thickens, about 2 minutes. Adjust salt and pepper to taste.
06 - Add drained pasta to the skillet, tossing to coat. Use reserved pasta water if needed for creamier consistency. Serve hot, garnished with chopped parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • The sauce clings to every curve of pasta, so you get flavor in every single bite
  • It hits that perfect balance between creamy comfort food and spicy excitement
  • This is the kind of meal that makes people ask for seconds before they have even finished their first plate
02 -
  • Pasta water is not optional, it is the secret ingredient that makes restaurant pasta sauce silky and cohesive
  • The sauce will continue thickening off the heat, so pull it a minute before you think it is done
  • Letting the sausage get properly browned is what transforms this from good to incredible
03 -
  • Slice your sausage on a diagonal, it looks more elegant and holds onto the sauce better
  • Warm your cream slightly before adding it to the hot pan to prevent it from separating
  • If the sauce breaks, whisk in a tiny splash of cold cream and it will come back together

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