Cajun Sausage Pasta
A warm, creamy bowl of Cajun sausage pasta featuring smoky sausage, sautéed aromatics, and a peppery cream sauce that clings to your favorite pasta — perfect for busy weeknights or casual dinner parties.
Ingredients
Pasta and Protein
- 8 oz pasta (any shape — penne, rigatoni, or fusilli work great)
- 12 oz smoked sausage, sliced (andouille, kielbasa, or smoked chicken sausage)
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped (red or green)
Sauce Ingredients
- 2 cups heavy cream
- 1 cup shredded cheese (cheddar for sharpness or mozzarella for meltiness)
- 2 tablespoons Cajun seasoning (adjust to taste)
- Salt to taste salt and pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish fresh parsley for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil for the pasta, but don’t cook it yet if you plan to finish the pasta in the sauce.
- Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat.
- Add the sliced smoked sausage and cook, stirring occasionally, until edges are nicely browned (about 5–7 minutes).
- Push the sausage to one side and add chopped onion and bell pepper. Cook until softened, about 4 minutes.
- Add the minced garlic and cook 30–45 seconds until fragrant.
- Stir in 2 tablespoons Cajun seasoning so the aromatics and sausage are evenly coated.
Cooking
- Pour in 2 cups heavy cream and bring to a gentle simmer.
- If you haven’t pre-boiled the pasta, add the dry pasta to the sauce now and simmer, stirring frequently, until the pasta is al dente and the sauce has thickened.
- If you prefer, cook the pasta separately according to package directions, drain (reserve a cup of pasta water), then add the cooked pasta to the sauce and toss.
- Once pasta is al dente, reduce heat and stir in 1 cup shredded cheese until melted and the sauce is creamy.
- Taste and adjust salt and pepper.
- Garnish with chopped parsley and serve immediately.
Notes
For lighter sauce, use half-and-half or whole milk with a tablespoon of flour. If gluten-free, swap in GF pasta. Store leftovers in an airtight container for up to 3–4 days. Freeze for up to 2 months.