Go Back

Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne tossed in a simmered Cajun cream sauce, finished with parmesan for a silky coating. This quick stovetop method uses reserved pasta water to help the sauce cling to every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Sausage and pasta base
  • 1 lb andouille or smoked sausage
  • 1 lb penne pasta
Vegetables and aromatics
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 onion diced
  • 4 garlic minced
Seasonings and dairy
  • 2 tbsp Cajun seasoning
  • 1 cup heavy cream
  • 1.5 cup chicken broth
  • 0.5 cup parmesan grated
  • 1 tbsp butter
  • 0.5 cup pasta water reserved
  • Salt to taste
  • 1 green onions for serving
  • 1 parsley for serving

Equipment

  • 1 sheet pan

Method
 

Cook pasta and brown sausage
  1. Bring a large pot of salted water to a boil and cook the penne until al dente, then reserve 1/2 cup pasta water.
  2. Melt 1 tablespoon butter in a large skillet and brown the sliced andouille or smoked sausage until heated through, then remove and set aside.
Build the Cajun cream sauce
  1. In the same skillet, sauté the diced onion and red and green bell peppers for 4-5 minutes until softened.
  2. Add the minced garlic and Cajun seasoning and cook for 2 minutes, stirring to toast the spices.
  3. Pour in the chicken broth and heavy cream, then simmer for 5 minutes until slightly thickened.
Toss and finish
  1. Add the cooked penne and the reserved 1/2 cup pasta water, then stir until the pasta is coated.
  2. Stir in the grated parmesan until melted and the sauce turns silky.
  3. Return the browned sausage to the skillet, toss to coat, and season with salt to taste.
  4. Top with green onions and parsley right before serving.

Notes

For the creamiest texture, keep the simmer gentle after adding cream so it thickens without splitting. Store leftovers in an airtight container in the fridge up to 3 days; reheat on the stovetop with a splash of chicken broth or water to loosen the sauce. Freezing is not recommended because the cream sauce can break when thawed. If you want a lighter option, use half-and-half in place of heavy cream (sauce will be slightly thinner).