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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne coated in a smoky brick-red cream sauce, tossed with browned andouille sausage coins and tri-color-style bell pepper pieces. One-pot method creates a silky sauce, using reserved pasta water to loosen to a glossy finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun-American
Ingredients Equipment Method Notes

Ingredients
  

Creamy Cajun Sausage Pasta
  • 14 oz andouille or smoked sausage Slice into rounds.
  • 1 lb penne pasta
  • 2 tbsp butter
  • 1 onion Dice.
  • 1 red bell pepper Dice.
  • 4 garlic cloves Minced.
  • 2 tbsp Cajun seasoning
  • 1 cup chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup parmesan cheese Grated.
  • 1 salt To taste.
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Boil and prep
  1. Bring a large pot of salted water to a rolling boil, then cook penne until al dente (about 10 minutes), stirring occasionally so the pasta stays separated.
  2. Reserve 1/2 cup pasta water, then drain the penne and set aside.
Brown the sausage
  1. Heat a large skillet over medium-high heat and cook sliced andouille until browned on both sides (about 3–4 minutes total), then remove and set aside.
Build the Cajun cream sauce
  1. Melt butter in the same pan over medium heat, then cook diced onion and red bell pepper for 4 minutes until softened and glossy.
  2. Add minced garlic and Cajun seasoning, then cook for 1 more minute, stirring until fragrant and brick-red speckling begins to form.
  3. Pour in chicken broth and heavy cream, then simmer for 4–5 minutes until slightly thickened and lightly coats a spoon.
  4. Stir in grated parmesan until fully melted, making the sauce smooth and creamy.
Toss and serve
  1. Add penne and the cooked sausage back to the pan, then toss to coat thoroughly, adding reserved pasta water as needed to loosen into a silky consistency.
  2. Serve immediately, topped with fresh parsley and cracked black pepper if desired.

Notes

Pro tip: keep some pasta water on hand—if the sauce looks too thick after tossing, add splashes (1–2 tbsp at a time) until it turns glossy and clings to the penne. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth or cream, adding water to restore texture. Freezing is not recommended because the cream sauce can separate. For a lighter option, swap heavy cream with evaporated milk or half-and-half and simmer 1–2 minutes longer to thicken.