Creamy Cajun Sausage Pasta (Print-Friendly Version)
Spicy, smoky, and creamy pasta loaded with sausage, peppers, and bold Louisiana-inspired flavor.
# What You Need:
→ Main Ingredients
01 -
12 oz andouille sausage, sliced on the bias into thick rounds
02 -
10 oz penne or rigatoni pasta
03 -
1 tablespoon olive oil
04 -
2 teaspoons Cajun seasoning, divided
05 -
1 cup diced yellow onion
06 -
1 cup diced bell pepper (red or green)
07 -
1/4 teaspoon red pepper flakes
08 -
3 cloves garlic, minced
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1/2 cup low-sodium chicken broth
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3/4 cup heavy cream
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1 tablespoon tomato paste
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1/2 cup grated parmesan cheese, plus more for serving
13 -
Salt, to taste
14 -
Freshly chopped parsley, for garnish
# How to Make It:
01 -
Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add sausage and 2 teaspoons Cajun seasoning. Cook for about 5 minutes, turning occasionally, until browned and crispy. Remove sausage and set aside.
03 -
Lower heat to medium. In the same skillet, add onions, bell peppers, remaining Cajun seasoning, and red pepper flakes. Cook for 3 minutes until softened. Add garlic and cook for 1 more minute until fragrant.
04 -
Stir in chicken broth, heavy cream, and tomato paste. Whisk until smooth. Bring to a gentle boil, then reduce heat and simmer for 5 to 7 minutes until slightly thickened.
05 -
Stir in parmesan until fully melted. Return sausage to the skillet and add the cooked pasta. Toss to coat. Use reserved pasta water as needed to loosen the sauce.
06 -
Taste and adjust seasoning. Serve hot, topped with extra parmesan and chopped parsley for freshness.
# Important Notes:
01 -
Cook pasta only until al dente to avoid overcooking during sauce tossing.
02 -
Use reserved pasta water to help the sauce adhere and maintain creaminess.
03 -
Properly brown the sausage to enhance flavor and texture with crispy edges.