Creamy Spicy Cajun Sausage Pasta (Printable)
Spicy Cajun sausage, pasta, and creamy sauce cooked together in one pot for an easy, flavorful meal.
# What You'll Need:
→ Sausage & Aromatics
01 - 14 oz smoked Cajun sausage, sliced
02 - 1 tbsp olive oil
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
→ Spices & Seasonings
07 - 2 tsp Cajun seasoning
08 - ½ tsp smoked paprika
09 - ¼ tsp cayenne pepper
10 - Salt and black pepper to taste
→ Pasta & Liquids
11 - 10 oz penne or rigatoni pasta, uncooked
12 - 3 ⅓ cups low-sodium chicken broth
13 - ¾ cup heavy cream
→ Cheese & Garnish
14 - ¾ cup freshly grated Parmesan cheese
15 - 2 tbsp chopped fresh parsley
# How To Make It:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add sliced sausage and cook until browned, about 3-4 minutes. Remove sausage and set aside.
02 - In the same pot, add onion and bell peppers. Sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute.
03 - Return the sausage to the pot. Stir in Cajun seasoning, smoked paprika, cayenne, salt, and pepper.
04 - Add uncooked pasta and pour in the chicken broth and heavy cream. Stir well to combine.
05 - Bring to a gentle boil, then reduce to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
06 - Stir in Parmesan cheese until melted and the sauce is creamy.
07 - Remove from heat. Let the pasta rest uncovered for 2-3 minutes to thicken. Garnish with chopped parsley before serving.
# Expert Hints:
01 -
- Everything cooks in one pot, so you spend more time eating and less time scrubbing dishes
- The sauce thickens naturally as the pasta cooks, creating that velvety texture that usually takes hours of stirring
02 -
- The pasta continues absorbing liquid even after you turn off the heat, so do not let it get too dry while cooking
- Your cheese will clump if you add it to boiling liquid, so stir it in after removing the pot from heat
03 -
- Grate your own Parmesan because pre-grated cheese has anti-caking agents that prevent smooth melting
- Do not cover the pot during those final resting minutes or the steam will make your sauce too thin