Creamy Cajun Sausage Pasta (Printable Recipe)
Smoky sausage and pasta tossed in a luscious Cajun cream sauce deliver warmth and comfort in under 40 minutes.
# Ingredients You'll Need:
→ Proteins
01 -
12 oz smoked Andouille sausage, sliced
→ Pasta
02 -
8 oz fettuccine or penne pasta
→ Produce
03 -
3 cloves garlic, minced
04 -
1 small onion, diced
05 -
1 red bell pepper, sliced
06 -
Fresh parsley, chopped, for garnish
07 -
Lemon wedges, for serving
→ Dairy
08 -
2 cups heavy cream
09 -
½ cup grated Parmesan cheese
→ Liquids
10 -
1 cup chicken broth
11 -
1 tablespoon olive oil
→ Spices
12 -
2 tablespoons Cajun seasoning (adjust to taste)
13 -
Salt and black pepper, to taste
# Steps to Follow:
01 -
Boil pasta in salted water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook for 4-5 minutes until golden and slightly crisp. Remove sausage and set aside.
03 -
In the same skillet, add garlic, onion, and red bell pepper. Cook for 3-4 minutes until softened.
04 -
Pour in chicken broth and scrape the bottom of the skillet to lift browned bits for added flavor.
05 -
Add heavy cream and Cajun seasoning, stirring to combine. Bring to a gentle simmer and cook for 5-7 minutes until the sauce thickens slightly.
06 -
Stir in Parmesan cheese and return the cooked sausage to the skillet. Simmer together for an additional 2 minutes.
07 -
Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Add reserved pasta water as needed to adjust sauce consistency.
08 -
Season with salt, pepper, and additional Cajun seasoning to taste. Serve immediately garnished with chopped parsley and a squeeze of lemon juice.
# Extra Tips:
01 -
For authentic smokiness, use Andouille sausage; substitute kielbasa or chicken sausage for a milder flavor. Reserve pasta water to adjust sauce thickness. Avoid boiling the sauce to prevent cream separation.