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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne cooked until tender, then coated in a lightly thickened Cajun cream sauce. Smoked sausage, bell peppers, and onions make it hearty, while parmesan adds a salty, silky finish.
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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: 790
Ingredients Equipment Method Notes

Ingredients
  

andouille or smoked sausage
  • 1 lb andouille or smoked sausage, sliced
penne pasta
  • 1 lb penne pasta
bell peppers
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
aromatics
  • 1 onion, diced
  • 4 clove garlic, minced
cajun seasoning and dairy
  • 2 tbsp Cajun seasoning
  • 1 cup heavy cream
  • 1.5 cup chicken broth
  • 0.5 cup parmesan, grated
  • 1 tbsp butter
  • 0.5 cup pasta water
garnish and seasoning
  • 1 green onions and parsley for serving
  • 0.25 tsp Salt to taste

Equipment

  • 1 large skillet

Method
 

Cook the pasta and reserve water
  1. Bring a pot of salted water to a boil, then cook the penne until al dente, stirring to prevent sticking. Reserve 1/2 cup of pasta water before draining, and set both aside.
Brown the sausage
  1. Heat the butter in a large skillet over medium-high heat, then brown the sliced andouille or smoked sausage until lightly crisped on the edges. Remove the sausage from the skillet and set aside.
Sauté vegetables and build the sauce
  1. Add the onion and bell peppers to the same skillet and sauté for 4-5 minutes until softened. Add the garlic and Cajun seasoning and cook for 2 minutes until fragrant.
  2. Pour in the chicken broth and heavy cream, then simmer for 5 minutes until slightly thickened. Keep the simmer gentle so the sauce stays creamy.
Combine and finish
  1. Toss the drained penne into the skillet with the reserved pasta water, stirring until the sauce clings to the pasta. Stir in the parmesan until melted and smooth.
  2. Return the browned sausage to the skillet and toss to coat, then season with salt to taste. Turn off the heat when everything looks evenly coated.
  3. Top the pasta with green onions and parsley for serving and serve immediately while the sauce is glossy.

Notes

For the creamiest texture, reserve pasta water right before draining and add it gradually while tossing so the sauce turns silky without becoming thin. Store leftovers in the refrigerator up to 3 days; rewarm gently with a splash of water or broth. Freezing is not recommended because the cream sauce can break when thawed. For a lighter option, use half-and-half instead of heavy cream, then simmer just until thickened.