Creamy Cajun Sausage Pasta pairs crisp-edged andouille with penne, two bell peppers, onion, and a tomato-enriched cream sauce. Cajun seasoning is divided between the sausage and vegetables, while Parmesan finishes the sauce and reserved pasta water adjusts it without diluting the flavor.
The recipe serves 6 and takes 10 minutes to prepare plus 20 minutes to cook, for a 30-minute total.
Creamy Cajun Sausage Pasta Ingredients
Use 12 to 16 ounces short-cut pasta such as penne, choosing gluten-free pasta if needed. The skillet starts with 2 tablespoons olive oil and exactly 1 tablespoon Cajun seasoning, divided.
Add one 12-ounce package smoked andouille sausage sliced on the bias, 1 medium diced yellow onion, 2 diced bell peppers of any color, a pinch of red pepper flakes, and 2 minced garlic cloves. The sauce needs 1 1/4 cups chicken broth, 1/2 cup heavy cream or full-fat coconut milk, 2 tablespoons tomato paste, and 1/2 cup grated Parmesan, plus more Parmesan and fresh parsley for serving.
If you enjoy this recipe, you may also like Garlic Bread Meatball Subs.
How to Make Creamy Cajun Sausage Pasta
- Bring a large pot of salted water to a boil and cook the pasta to al dente according to its package. Reserve 1 cup pasta water, drain, and do not rinse.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced sausage and 2 teaspoons Cajun seasoning. Cook about 5 minutes until crisp on both sides, then transfer to a plate.
- Reduce the heat to medium. Add onion, both bell peppers, the remaining 1 teaspoon Cajun seasoning, and red pepper flakes. Cook about 3 minutes. Add garlic and cook 1 minute.
- Whisk in 1 1/4 cups chicken broth, 1/2 cup cream, and 2 tablespoons tomato paste until smooth. Bring to a gentle boil, reduce to medium-low, and simmer 5 to 7 minutes.
- Stir in 1/2 cup Parmesan, then return the pasta and sausage. Toss, adding reserved pasta water only as needed. Serve with extra Parmesan and parsley.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cook the Pasta Only to Al Dente
Slice and Brown the Andouille
Divide the Cajun Seasoning Correctly
Soften Onion and Two Bell Peppers
Add Garlic for One Minute
Whisk the Sauce Smooth
Simmer for Five to Seven Minutes
Melt in the Parmesan
Return Pasta and Sausage
Balance the Heat
Serve Immediately
Storage and Reheating
Keep the Thirty-Minute Plan Moving
Conclusion
Cook 12 to 16 ounces pasta to al dente, reserving 1 cup water. Brown 12 ounces sliced andouille in 2 tablespoons oil with 2 teaspoons Cajun seasoning for about 5 minutes. Remove it; cook onion, 2 peppers, the remaining seasoning, and pepper flakes for 3 minutes, then garlic for 1 minute. Whisk in broth, cream, and tomato paste; simmer 5 to 7 minutes. Stir in Parmesan, pasta, and sausage, loosening with pasta water as needed.
Frequently Asked Questions
- → How much Cajun seasoning goes on the sausage?
Use 2 teaspoons on the sausage and the remaining 1 teaspoon with the vegetables, for 1 tablespoon total.
- → Why should I reserve pasta water?
The starchy water can loosen the finished sauce gradually while helping it continue to cling to the pasta.
- → Can I replace the heavy cream?
Yes. The recipe allows 1/2 cup full-fat coconut milk instead of 1/2 cup heavy cream.
- → How long should the sauce simmer?
After a gentle boil, reduce to medium-low and simmer for 5 to 7 minutes so it thickens slightly.