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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne, andouille, and a lightly thickened Cajun cream sauce. Quick skillet browning and simmering create a silky coating with a glossy finish from pasta water.
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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: 875
Ingredients Equipment Method Notes

Ingredients
  

Sausage and aromatics
  • 1 lb andouille or smoked sausage
  • 1 lb penne pasta
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion
  • 4 cloves garlic
  • 2 tbsp Cajun seasoning
Cream sauce
  • 1 cup heavy cream
  • 1.5 cup chicken broth
  • 0.5 cup parmesan
  • 1 tbsp butter
  • 0.5 cup pasta water Reserve during pasta cooking.
  • 1 Green onions and parsley for serving
  • 1 Salt to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta and reserve water
  1. Bring a pot of salted water to a boil and cook the penne according to package directions, then reserve 1/2 cup pasta water.
  2. Drain the pasta and set aside so it’s ready to toss with the sauce.
Brown sausage
  1. Melt the butter in a large skillet over medium-high heat, then brown the andouille (or smoked sausage) slices until lightly crisped.
  2. Transfer the browned sausage to a plate and set aside.
Sauté vegetables and build the sauce
  1. In the same skillet, sauté the onion and both bell peppers for 4-5 minutes, stirring, until softened.
  2. Add the garlic and Cajun seasoning and cook for 2 minutes, stirring until fragrant.
  3. Pour in the chicken broth and heavy cream, then simmer for 5 minutes until slightly thickened, stirring occasionally.
Combine and finish
  1. Toss the cooked pasta into the skillet with the reserved pasta water, stirring to coat and loosen the sauce as needed.
  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. Serve topped with green onions and parsley.

Notes

Pro tip: reserve the pasta water before draining so you can loosen the sauce to a creamy, clingy texture. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of broth or water. Freezing is not recommended due to the cream sauce. For a lighter option, swap heavy cream for half-and-half, and simmer 1-2 minutes longer to thicken.