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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta tossed with penne in a pepper-and-garlic cream sauce, thickened with simmered broth and finished with grated parmesan. Andouille sausage and bell peppers create a bold, spicy coating that clings to every bite.
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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: 860
Ingredients Equipment Method Notes

Ingredients
  

Sausage mixture
  • 1 lb andouille or smoked sausage Slice into bite-size pieces.
  • 1 tbsp butter For browning the sausage and starting the sauce base.
  • 1 onion Diced.
  • 1 red bell pepper Diced.
  • 1 green bell pepper Diced.
  • 4 cloves garlic Minced.
  • 2 tbsp Cajun seasoning Use to season the peppers and sauce.
Pasta and sauce
  • 1 lb penne pasta Cook until al dente.
  • 1.5 cups chicken broth Add with cream and simmer to thicken slightly.
  • 1 cup heavy cream Simmer with broth for a creamy sauce.
  • 0.5 cup parmesan Grated, for melting into the sauce.
  • 0.5 cup pasta water Reserved from cooking pasta to loosen and bind the sauce.
To finish
  • Green onions For serving.
  • parsley For serving.
  • Salt To taste.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook penne until al dente, then reserve 1/2 cup pasta water.
Brown sausage
  1. In a large skillet over medium-high heat, melt butter and brown the sliced andouille or smoked sausage until lightly caramelized, then remove and set aside.
Sauté vegetables and build flavor
  1. In the same skillet, sauté onion and red and green bell peppers for 4-5 minutes until softened.
  2. Add minced garlic and Cajun seasoning, then cook for 2 minutes to bloom the spices.
Simmer creamy Cajun sauce
  1. Pour in chicken broth and heavy cream, then simmer for 5 minutes until slightly thickened, stirring occasionally.
Combine and finish
  1. Toss the cooked penne into the skillet with reserved pasta water, then stir until the pasta is evenly coated.
  2. Stir in grated parmesan until melted and creamy.
  3. Return the browned sausage to the skillet, toss to coat, and season with salt to taste.
  4. Top with green onions and parsley before serving.

Notes

Pro tip: reserve pasta water and add it gradually—this helps the cream sauce turn silky and cling to the penne. Store leftovers in the fridge up to 3 days; reheat gently on the stovetop with a splash of broth or cream if needed. Freezing is not recommended because cream-based sauces can separate. For a lighter option, swap heavy cream with half-and-half (simmer a minute longer to thicken slightly).