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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne tossed in a lightly thickened Cajun cream sauce. Andouille-style sausage, bell peppers, and garlic simmer into a silky coating, finished with parmesan and green onion.
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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: 990
Ingredients Equipment Method Notes

Ingredients
  

Sausage
  • 1 lb andouille or smoked sausage Slice before cooking.
Pasta base
  • 1 lb penne pasta Cook in salted water; reserve pasta water.
Vegetables
  • 1 red bell pepper Dice small for even sautéing.
  • 1 green bell pepper Dice small for even sautéing.
  • 1 onion Dice for quick softening.
  • 4 garlic Minced.
Seasoning & dairy
  • 2 tbsp Cajun seasoning Measure level for balanced heat.
  • 1 cup heavy cream Use for the creamy sauce.
  • 1 tbsp butter For browning and sautéing.
  • 1.5 cups chicken broth For simmering the sauce.
  • 0.5 cup parmesan Grated; stir in at the end.
Finishing & seasoning
  • 0.5 cup pasta water Reserve 1/2 cup from the cooked pasta water.
  • 1 green onions and parsley for serving Chopped, for topping.
  • 1 salt to taste Adjust after tossing.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook penne pasta in salted water until al dente, then reserve 1/2 cup pasta water for the sauce.
  2. Keep pasta warm while you cook the sausage and sauce in the skillet.
Brown sausage
  1. Brown sliced andouille or smoked sausage in butter in a large skillet until lightly browned, then remove and set aside.
Build the Cajun cream sauce
  1. Sauté diced onion and red and green bell peppers for 4-5 minutes until starting to soften.
  2. Add minced garlic and Cajun seasoning and cook for 2 minutes until fragrant.
  3. Add chicken broth and heavy cream and simmer for 5 minutes until slightly thickened, stirring occasionally.
Combine and finish
  1. Toss the cooked pasta with the reserved pasta water in the skillet and stir until the sauce coats the penne.
  2. Stir in grated parmesan until melted and glossy.
  3. Return browned sausage to the skillet, toss to coat, and season with salt to taste.
  4. Top with green onions and parsley for serving and serve hot.

Notes

Pro tip: keep 1/2 cup pasta water handy and add it during tossing so the parmesan cream sauce turns silky instead of grainy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop with a splash of cream or broth. Freezing isn’t recommended because the cream can break. Dietary swap: use lactose-free heavy cream and lactose-free parmesan if you need lactose-free.