Creamy Cajun Sausage Pasta (Printable)

Smoky sausage, tender pasta, and creamy Cajun-spiced sauce come together in one pot for a satisfying, easy cleanup meal.

# What You'll Need:

→ Meats

01 - 12 oz smoked sausage (andouille or kielbasa), sliced into 1/4-inch rounds

→ Vegetables

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 3 cloves garlic, minced

→ Spices & Seasonings

06 - 1 1/2 teaspoons Cajun seasoning (plus more to taste)
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon salt (adjust to taste)

→ Pasta & Dairy

10 - 12 oz penne pasta (or other short pasta)
11 - 2 cups low-sodium chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup grated Parmesan cheese

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 4–5 minutes. Remove sausage with a slotted spoon and set aside.
02 - In the same pot, add onion and bell pepper. Sauté until softened, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in Cajun seasoning, smoked paprika, salt, and black pepper. Return the sausage to the pot and mix to coat with the spices.
04 - Add uncooked pasta, chicken broth, and heavy cream. Stir well, scraping any browned bits from the bottom.
05 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12–14 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
06 - Remove from heat. Stir in Parmesan cheese until creamy. Taste and adjust seasoning if needed.
07 - Garnish with chopped parsley and serve hot.

# Expert Hints:

01 -
  • Everything cooks in one pot so you spend less time cleaning and more time eating
  • The Cajun spices hit that perfect balance between creamy comfort and bold heat
  • It comes together in 35 minutes but tastes like it simmered all day
02 -
  • The sauce continues thickening as it cools, so do not worry if it looks slightly loose when you first remove it from heat
  • Different pasta shapes cook at different rates, so start checking at the 10 minute mark to avoid mushy noodles
03 -
  • Grate your own Parmesan instead of buying pre-grated, it melts so much better into the sauce
  • Let the pasta rest for 5 minutes off the heat before serving so the sauce reaches ideal consistency

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