Creamy Cajun Sausage Pasta
This creamy cajun sausage pasta is a fast weeknight dinner made with smoky sausage, tender pasta, peppers, onion, and a creamy tomato-parmesan sauce. It has bold Cajun flavor, but the sauce rounds everything out so it tastes rich and balanced, not overly spicy. If you want a dinner that feels cozy, flavorful, and doable on a busy night, this is it.
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Servings: 6 servings
INGREDIENTS
- 16 oz short cut pasta (like penne) gluten-free if needed
- 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 (I used red and green pepper)
- Pinch red pepper flakes to taste
- 2 cloves garlic minced
- 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 serving
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Add the pasta and cook it to al dente according to the package directions. When it's done, remove a cup of the pasta water and set aside. Drain the pasta but do not rinse it.16 oz short cut pasta
- While it's cooking, heat the olive oil in a large skillet, like a 10-inch cast iron skillet, over medium-high heat. Add the sausage and 2 teaspoons of cajun seasoning and cook to crisp on both sides, about 5 minutes. Transfer to a clean plate or bowl.2 Tablespoons olive oil, 1 (12 oz) package smoked andouille sausage, 1 Tablespoon cajun seasoning
- Turn the stove down to medium heat and add the onion and pepper, the remaining teaspoon of cajun seasoning, and a little bit of red pepper flakes to the same skillet and cook to soften, about 3 minutes. Add the garlic and cook for another minute, until fragrant.1 medium yellow onion, 2 bell peppers, Pinch red pepper flakes, 2 cloves garlic
- Whisk in the chicken broth, heavy cream, and tomato paste until smooth. Bring the mixture to a gentle boil over medium-high heat then reduce the heat to medium-low and simmer for 5-7 minutes to thicken slightly.1 1/4 cups chicken broth, 1/2 cup heavy cream, 2 Tablespoons tomato paste
- Stir in the parmesan cheese, then add the cooked pasta and crispy sausage and toss to coat. Add a splash of the reserved pasta water as needed until the sauce is glossy and coats the noodles well. Serve right away with more parmesan cheese and fresh parsley.1/2 cup grated parmesan cheese
Notes
Pasta Type and Shape. I usually make this with penne or another short pasta shape that holds onto the sauce well. Gluten-free pasta often comes in 12-ounce boxes, while regular pasta is usually 16 ounces. Both work, but 12 ounces will give you a saucier pasta.
Cajun Seasoning Spice Levels Vary. Cajun blends can vary a lot in salt and heat. If yours is especially spicy or salty, start with a little less and add more to taste.
What Sausage To Buy. Andouille gives you the best smoky Cajun-style flavor, but kielbasa, chicken sausage, turkey sausage, or another smoked sausage all work well.
Make it Milder. If you’re sensitive to heat, use a milder sausage and leave out the red pepper flakes. The sauce will still have plenty of flavor.
Nutrition
Serving: 1serving | Calories: 483kcal | Carbohydrates: 64.1g | Protein: 16.7g | Fat: 17.5g | Cholesterol: 31.5mg | Sodium: 558.9mg | Fiber: 4.1g | Sugar: 5.9g | Vitamin A: 129.1IU | Vitamin C: 54.2mg
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