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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne coated in a lightly thickened cream-and-broth sauce, finished with parmesan. Browned andouille-style sausage and quick sautéed peppers and onions add robust, spicy flavor in one skillet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Creamy Cajun Sausage Pasta
  • 1 lb andouille or smoked sausage Slice before cooking.
  • 1 lb penne pasta Cook in salted water; reserve pasta water.
  • 1 red bell pepper Dice into small pieces.
  • 1 green bell pepper Dice into small pieces.
  • 1 onion Dice.
  • 4 clove garlic Minced.
  • 2 tbsp Cajun seasoning Measure as written for the sauce heat.
  • 1 cup heavy cream Use full-fat for best thickness.
  • 1.5 cup chicken broth For simmering the sauce.
  • 0.5 cup parmesan Grated; reserve some for topping if desired.
  • 1 tbsp butter For browning sausage and adding richness.
  • 0.5 cup pasta water Reserve from the cooked penne.
  • green onions and parsley For serving.
  • salt To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta and reserve water
  1. Bring a pot of salted water to a boil and cook the penne until al dente, then reserve 1/2 cup pasta cooking water.
  2. Drain the pasta and keep it warm while you make the sauce.
Brown sausage
  1. In a large skillet, melt the butter over medium-high heat and brown the sliced sausage until lightly crisped.
  2. Remove the sausage to a plate or bowl and set aside.
Sauté aromatics and build sauce
  1. In the same skillet, sauté the diced onion and both bell peppers for 4-5 minutes, stirring until softened.
  2. Add minced garlic and Cajun seasoning and cook for 2 minutes until fragrant.
  3. Pour in chicken broth and heavy cream and simmer for 5 minutes, stirring until the sauce is slightly thickened.
Combine and finish
  1. Toss the cooked penne into the skillet with the reserved pasta water and stir to coat the noodles.
  2. Stir in the grated parmesan until melted and the sauce turns glossy.
  3. Return the browned sausage to the skillet, toss to coat, and season with salt to taste.
  4. Top with green onions and parsley and serve hot.

Notes

Pro tip: simmer the cream-and-broth just until slightly thickened, then use reserved pasta water to loosen and emulsify for a silky coating. Refrigerate leftovers in a sealed container up to 3 days; reheat on the stove with a splash of water or broth to restore creaminess. Freezing isn’t recommended because the cream sauce can separate. For a dairy-light option, use half-and-half instead of heavy cream and reduce the parmesan slightly, then add more pasta water to help the sauce cling.