Creamy Cajun Sausage Pasta
This creamy cajun sausage pasta is a fast weeknight dinner made with smoky sausage, tender pasta, peppers, onion, and a creamy tomato-parmesan sauce. It has bold Cajun flavor, but the sauce rounds everything out so it tastes rich and balanced, not overly spicy. If you want a dinner that feels cozy, flavorful, and doable on a busy night, this is it.
Equipment
- 1 Skillet large, like a 10-inch cast iron skillet
- 1 Pot large for boiling pasta
Ingredients
Main ingredients
- 16 oz short cut pasta like penne, gluten-free if needed
- 2 Tablespoons olive oil for that nice sear and flavor base
- 1 Tablespoon Cajun seasoning divided
- 1 package 12 oz smoked andouille sausage sliced on the bias
- 1 medium yellow onion diced
- 2 bell peppers any color, diced
- Pinch red pepper flakes to taste
- 2 cloves garlic minced
- 1 ¼ cups chicken broth
- ½ cup heavy cream or full-fat coconut milk
- 2 Tablespoons tomato paste
- ½ cup grated parmesan cheese plus more for serving
- Fresh parsley for serving
Instructions
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook it to al dente according to the package directions. When it’s done, remove a cup of the pasta water and set aside. Drain the pasta but do not rinse it.
- While it’s cooking, heat the olive oil in a large skillet, like a 10-inch cast iron skillet, over medium-high heat. Add the sausage and 2 teaspoons of cajun seasoning and cook to crisp on both sides, about 5 minutes. Transfer to a clean plate or bowl.
- Turn the stove down to medium heat and add the onion and pepper, the remaining teaspoon of cajun seasoning, and a little bit of red pepper flakes to the same skillet and cook to soften, about 3 minutes. Add the garlic and cook for another minute, until fragrant.
- Whisk in the chicken broth, heavy cream, and tomato paste until smooth. Bring the mixture to a gentle boil over medium-high heat then reduce the heat to medium-low and simmer for 5-7 minutes to thicken slightly.
- Stir in the parmesan cheese, then add the cooked pasta and crispy sausage and toss to coat. Add a splash of the reserved pasta water as needed until the sauce is glossy and coats the noodles well. Serve right away with more parmesan cheese and fresh parsley.
Notes
Pasta Type and Shape. I usually make this with penne or another short pasta shape that holds onto the sauce well. Gluten-free pasta often comes in 12-ounce boxes, while regular pasta is usually 16 ounces. Both work, but 12 ounces will give you a saucier pasta. Cajun Seasoning Spice Levels Vary. Cajun blends can vary a lot in salt and heat. If yours is especially spicy or salty, start with a little less and add more to taste. What Sausage To Buy. Andouille gives you the best smoky Cajun-style flavor, but kielbasa, chicken sausage, turkey sausage, or another smoked sausage all work well. Make it Milder. If you’re sensitive to heat, use a milder sausage and leave out the red pepper flakes. The sauce will still have plenty of flavor.