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Cajun Sausage Pasta Recipe
Ash Tyrrell

Cajun Sausage Pasta Recipe

I have to tell you, this Cajun sausage pasta has quickly become one of my favorite weeknight dinners. The moment I sliced into the sausage and tossed it with that creamy, spicy sauce, I knew I had a winner.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 ounces penne pasta – I always use dry pasta for better texture; fresh pasta tends to get too soft.
  • 1 pound smoked sausage sliced – Andouille sausage works best for authentic Cajun flavor.
  • 2 tablespoons olive oil – Helps brown the sausage and adds depth to the sauce.
  • 1 small onion diced – Fresh onions provide a sweeter, more vibrant flavor than pre-chopped.
  • 1 bell pepper diced – I prefer red or yellow for color and mild sweetness.
  • 3 cloves garlic minced – Fresh garlic adds a punch that garlic powder can’t match.
  • 1 teaspoon smoked paprika – Brings smoky warmth without extra heat.
  • 1 teaspoon Cajun seasoning – Choose a blend without fillers for a cleaner taste.
  • ½ teaspoon crushed red pepper flakes – Adjust to your preferred spice level.
  • 1 cup heavy cream – Makes the sauce rich and silky; don’t use evaporated milk as it won’t thicken properly.
  • ½ cup grated Parmesan cheese – Freshly grated melts better and gives a sharper flavor.
  • ¼ cup chicken broth – Adds moisture without diluting the spice.
  • Salt and black pepper to taste – Enhances all the flavors naturally.
  • Fresh parsley chopped – Optional, for garnish and a pop of color.

Method
 

  1. I start by boiling salted water and cooking the penne pasta until al dente. This ensures the pasta is firm enough to hold the creamy sauce without getting mushy. Once cooked, I drain it and set it aside, reserving a little pasta water in case the sauce needs thinning.
  2. While the pasta cooks, I heat olive oil in a large skillet and brown the sliced sausage. Cooking it until lightly crisp adds extra flavor to the dish. I then remove it from the skillet and set it aside to make room for the veggies.
  3. Next, I add onions, bell peppers, and garlic to the same skillet. Sautéing them in the sausage drippings creates a rich base. I cook until they soften and the garlic is fragrant, about 3–4 minutes.
  4. I sprinkle in smoked paprika, Cajun seasoning, and red pepper flakes, stirring for a few seconds. Then I pour in heavy cream and chicken broth, bringing it to a gentle simmer. Stirring in Parmesan cheese at the end makes the sauce smooth and creamy.
  5. Finally, I return the sausage to the skillet and mix in the cooked pasta. Tossing everything together ensures every piece is coated in that luscious sauce. I adjust salt and pepper to taste, then finish with fresh parsley for a bright touch.

Notes

  • I always use freshly grated Parmesan – it melts better and adds a sharper flavor.
  • Let the sauce simmer for a few extra minutes; it thickens beautifully and coats the pasta perfectly.
  • Taste the sauce before adding pasta; sometimes it needs a pinch more seasoning.
  • I prefer using Andouille sausage for authentic Cajun flavor—it makes a huge difference.