Cajun Sausage Pasta (Printable Version)

Spicy, creamy pasta with smoky sausage and peppers in a rich Cajun-spiced 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

# Directions:

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 up 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 a creamier sauce. Serve hot, garnished with chopped parsley and extra Parmesan if desired.

# Top Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Its endlessly adaptableswap the protein, adjust the heat, make it yours
  • Leftovers reheat beautifully for lunch the next day
02 -
  • The sauce thickens quickly once the cream goes in, so keep a close eye and dont walk away
  • Pasta water is your secret weapon for adjusting consistency without diluting flavor
  • Cajun seasoning brands vary wildly in heat, so taste as you go
03 -
  • Slice your sausage slightly thicker than you think you shouldit shrinks when cooked
  • Room temperature cream incorporates more smoothly into hot sauces
  • Use the largest skillet you own so nothing crowds and steams instead of browns

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