Cajun Sausage Pasta (Printable Version)

Spicy, creamy pasta with smoky sausage and colorful peppers in a rich Cajun-spiced sauce. Ready in 40 minutes for a satisfying weeknight dinner.

# What You Need:

→ Pasta

01 - 12 oz penne or rigatoni

→ Meats

02 - 10 oz smoked sausage (Andouille or kielbasa), sliced

→ Vegetables

03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced

→ Sauce & Spices

07 - 2 tbsp olive oil
08 - 1 tbsp Cajun seasoning
09 - 2/3 cup heavy cream
10 - 1/2 cup chicken broth
11 - 1/2 cup grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tbsp chopped fresh parsley

# How To Make It:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions. Drain, reserving 1/2 cup pasta water.
02 - While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced sausage and brown for 2–3 minutes per side.
03 - Add the peppers and onion to the skillet. Sauté for 4–5 minutes, until the vegetables are softened and slightly browned. Add minced garlic and cook for 1 minute more.
04 - Sprinkle in Cajun seasoning, stirring to coat evenly. Pour in chicken broth and bring to a simmer, scraping any browned bits from the pan.
05 - Lower heat to medium, stir in heavy cream and Parmesan cheese. Simmer until sauce thickens, about 2 minutes. Adjust salt and pepper to taste.
06 - Add drained pasta to the skillet, tossing to coat. If needed, use reserved pasta water for a creamier sauce. Serve hot, garnished with chopped parsley and extra Parmesan if desired.

# Helpful Hints:

01 -
  • The creamy sauce balances the heat perfectly so every bite feels indulgent
  • It comes together in under 45 minutes but tastes like a restaurant meal
  • The colorful peppers make it look impressive without any fancy plating
02 -
  • Reserving pasta water is non negotiable, it is the secret to restaurant quality sauce consistency
  • Do not add the garlic until the vegetables are done or it will burn and taste bitter
  • The sauce thickens quickly once the pasta is added, so have everything ready before tossing
03 -
  • Slice all your vegetables before starting the sausage so nothing burns while you are prepping
  • Warm your cream slightly before adding it to prevent the sauce from breaking

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