Cajun Sausage Pasta

Here’s a flavorful Cajun Sausage Pasta recipe that’s creamy, spicy, and easy to make. Perfect for weeknight dinners!

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

For the Pasta:
- 12 oz (340g) penne or your favorite pasta
- 1 tablespoon olive oil
For the Sauce:
- 12 oz (340g) smoked sausage (Andouille or Kielbasa), sliced
- 1 tablespoon butter
- 1 medium onion, diced
- 1 bell pepper (red, yellow, or green), diced
- 2 garlic cloves, minced
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup grated Parmesan cheese
- Salt and black pepper, to taste
Optional Garnish:
- Chopped parsley
- Extra Parmesan cheese

Cook the Pasta:
- Boil pasta in salted water according to the package instructions. Reserve ½ cup of pasta water, then drain and set aside.
- Toss the pasta with a drizzle of olive oil to prevent sticking.
Cook the Sausage:
- Heat a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides (about 3-4 minutes). Remove from the skillet and set aside.
Sauté the Veggies:
- In the same skillet, melt butter. Add diced onion and bell pepper, cooking until softened (about 5 minutes).
- Add minced garlic and Cajun seasoning, cooking for 30 seconds until fragrant.
Make the Sauce:
- Stir in heavy cream and chicken broth. Bring to a gentle simmer.
- Add Parmesan cheese, stirring until melted and the sauce is creamy. Season with salt and pepper to taste.
Combine Everything:
- Return the cooked sausage to the skillet. Add the drained pasta and toss to coat in the sauce. If the sauce is too thick, use the reserved pasta water to loosen it up.
Serve:
- Divide the pasta among plates or bowls. Garnish with chopped parsley and extra Parmesan cheese if desired.

Adjust the spiciness by adding more Cajun seasoning or a pinch of cayenne pepper.
For added flavor, sauté mushrooms or cherry tomatoes with the veggies.
Substitute half-and-half for heavy cream for a lighter version.

Enjoy your creamy, spicy Cajun Sausage Pasta!