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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne, smoky sausage, and a lightly thickened cream-broth sauce. Simmered, tossed with reserved pasta water, and finished with parmesan plus green onions and parsley.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Sausage and pasta base
  • 1 lb andouille or smoked sausage Slice into bite-size pieces.
  • 1 lb penne pasta Cook in salted water; reserve pasta water.
  • 1 red bell pepper red bell pepper Dice.
  • 1 green bell pepper green bell pepper Dice.
  • 1 onion onion Dice.
  • 4 clove garlic Minced.
Creamy Cajun sauce
  • 2 tbsp Cajun seasoning Use to season the vegetables and sauce.
  • 1 cup heavy cream Added with broth and simmered until slightly thickened.
  • 1.5 cup chicken broth Helps create the creamy sauce.
  • 0.5 cup parmesan Grated and stirred in at the end.
  • 1 tbsp butter For browning sausage and adding flavor.
  • 0.5 cup pasta water Reserved from boiling pasta; use to loosen and emulsify sauce.
  • 1 green onions For serving.
  • 1 parsley For serving.
  • 1 Salt To taste.

Equipment

  • 1 large skillet

Method
 

Cook pasta
  1. Bring a pot of salted water to a boil and cook the penne until al dente, then reserve 1/2 cup pasta water.
  2. Keep the pasta warm as you prepare the sausage and sauce.
Brown sausage
  1. Melt the butter in a large skillet over medium-high heat, then brown the andouille or smoked sausage until lightly crisped, about 3-4 minutes.
  2. Remove the sausage to a plate or bowl and set aside.
Sauté vegetables with Cajun seasoning
  1. In the same skillet, sauté the onion and diced bell peppers for 4-5 minutes until softened.
  2. Add the minced garlic and Cajun seasoning, then cook for 2 minutes, stirring constantly until fragrant.
Simmer creamy sauce
  1. Pour in the chicken broth and heavy cream, then simmer for 5 minutes until slightly thickened.
Combine and finish
  1. Add the cooked penne to the skillet along with the reserved pasta water, then stir until the pasta is coated and the sauce clings.
  2. Stir in the grated parmesan until melted and smooth.
  3. Return the browned sausage to the skillet, toss to coat, and season with salt to taste.
  4. Top with green onions and parsley, then serve hot.

Notes

Pro tip: Reserve the pasta water and add it gradually—this is what helps the cream sauce emulsify and cling to the penne. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of broth or cream. Freezing is not recommended because cream sauces can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner).