Description
Creamy Cajun Sausage Pasta is a flavorful, comforting dish featuring tender pasta tossed in a rich and spicy creamy sauce loaded with smoky andouille sausage, sautéed bell peppers, and a blend of Cajun spices. This easy stovetop recipe delivers a perfect balance of heat and creaminess, enhanced with parmesan cheese and fresh parsley, making it a fantastic weeknight dinner option.
Ingredients
Scale
Pasta
- 12–16 ounces short cut pasta (like penne), gluten-free if needed
Sausage and Vegetables
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning, divided
- 1 (12 oz) package smoked andouille sausage, sliced on the bias
- 1 medium yellow onion, diced
- 2 bell peppers (any color, diced; red and green recommended)
- Pinch red pepper flakes, to taste
- 2 cloves garlic, minced
Sauce
- 1 1/4 cups chicken broth
- 1/2 cup heavy cream or full-fat coconut milk
- 2 tablespoons tomato paste
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh parsley, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta without rinsing.
- Cook the sausage: While the pasta cooks, heat olive oil in a large skillet (preferably a 10-inch cast iron skillet) over medium-high heat. Add the sliced andouille sausage and 2 teaspoons of Cajun seasoning. Cook until the sausage is crisp on both sides, about 5 minutes. Transfer sausage to a clean plate or bowl.
- Sauté the vegetables: Reduce the heat to medium. In the same skillet, add the diced onion and bell peppers along with the remaining 1 teaspoon Cajun seasoning and a pinch of red pepper flakes. Cook until softened, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Make the sauce: Whisk in the chicken broth, heavy cream, and tomato paste until the mixture is smooth. Bring it to a gentle boil over medium-high heat, then reduce to medium-low and simmer for 5-7 minutes to thicken slightly.
- Combine and finish: Stir in the grated Parmesan cheese. Add the cooked pasta and crispy sausage back to the skillet. Toss everything together, adding reserved pasta water as needed (up to 1 cup) to thin the sauce to your preferred consistency.
- Serve: Serve immediately, garnished with extra Parmesan cheese and freshly chopped parsley for a bright finish.
Notes
- Gluten-Free Pasta: Gluten-free pasta usually comes in 12-ounce packages instead of 16 ounces; adjust accordingly based on the brand you use.
- Homemade Cajun Spice Mix: Combine 1 1/2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper to make your own Cajun seasoning (makes just under 1/4 cup).
- Sausage Options: You can substitute smoked sausage, chicken sausage, Spanish chorizo, or turkey sausage depending on your preference.
- Adjust Spice Level: This dish is moderately spicy from the andouille sausage, Cajun seasoning, and red pepper flakes. To reduce heat, use milder sausage like kielbasa, decrease the Cajun seasoning, or omit the red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
