Cajun Sausage Pasta (Printable Version)

Spicy, creamy pasta with smoky sausage and peppers in bold Cajun sauce.

# What You Need:

→ Pasta

01 - 12 oz penne or rigatoni

→ Meats

02 - 10 oz smoked sausage (Andouille or kielbasa), sliced

→ Vegetables

03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced

→ Sauce & Spices

07 - 2 tbsp olive oil
08 - 1 tbsp Cajun seasoning (more to taste)
09 - 2/3 cup heavy cream
10 - 1/2 cup chicken broth
11 - 1/2 cup grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Cook pasta in a large pot of salted boiling water according to package directions. Drain, reserving 1/2 cup pasta water for sauce adjustment.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook for 2–3 minutes per side until browned.
03 - Add bell peppers and onion to the skillet. Sauté for 4–5 minutes until softened and lightly browned. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle Cajun seasoning over the mixture, stirring to coat evenly. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan bottom.
05 - Reduce heat to medium. Stir in heavy cream and Parmesan cheese. Simmer for 2 minutes until sauce thickens slightly. Season with salt and pepper to taste.
06 - Add drained pasta to the skillet, tossing until thoroughly coated. Use reserved pasta water if needed for desired consistency. Serve hot, garnished with chopped parsley and additional Parmesan.

# Expert Advice:

01 -
  • The spice level hits that perfect balance where you can still taste every ingredient
  • It comes together in under 40 minutes but tastes like it simmered all day
  • The leftovers reheat beautifully for tomorrow's lunch
02 -
  • The pasta water is liquid gold—don't forget to reserve it before draining
  • Cajun seasoning brands vary wildly in heat intensity, always taste before adding more
  • The sauce will thicken as it stands off the heat, so don't reduce it too much
03 -
  • Slice your sausage and vegetables while the pasta water comes to a boil for maximum efficiency
  • Grate your own Parmesan instead of buying pre-grated for better melting

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