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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne coated in a smoky brick-red Cajun cream sauce. Andouille sausage rounds and tri-color bell pepper-style color come through in every bite, finished with parmesan and reserved pasta water for silky cling.
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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
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Andouille or smoked sausage
  • 14 oz andouille or smoked sausage sliced into rounds
  • 1 salt to taste
  • 0.25 cup parmesan cheese grated
Pasta and aromatics
  • 1 lb penne pasta
  • 2 tbsp butter
  • 1 onion diced
  • 1 red bell pepper diced
  • 4 clove garlic cloves minced
  • 2 tbsp cajun seasoning
Cream sauce
  • 1 cup chicken broth
  • 1.5 cup heavy cream
  • 1 fresh parsley for garnish
  • 0.5 cup pasta water reserved pasta water for loosening

Equipment

  • 1 cast iron skillet

Method
 

Cook penne
  1. Bring a large pot of salted water to a boil and cook the penne until al dente, about 10 minutes. Reserve 1/2 cup pasta water, then drain the pasta.
Brown the sausage
  1. Heat a large skillet over medium-high heat and cook the sliced sausage until browned on both sides, about 3–4 minutes. Remove the sausage to a plate and set aside.
Build the Cajun base
  1. In the same pan, melt the butter over medium heat and cook the diced onion and bell pepper for 4 minutes. Add the minced garlic and Cajun seasoning and cook 1 more minute, stirring until fragrant.
Make the cream sauce
  1. Pour in the chicken broth and heavy cream, then simmer for 4–5 minutes until slightly thickened. Stir in the parmesan until melted and smooth.
Combine and serve
  1. Add the drained penne and the reserved sausage back to the skillet and toss to coat. Add reserved pasta water as needed to loosen the sauce, then serve topped with fresh parsley.

Notes

Pro tip: parmesan clumps less when it’s stirred in off-and-on while the cream is actively simmering. Store leftovers in the fridge up to 3 days; reheat gently with a splash of water. Freezing is not recommended because cream sauces can separate when thawed. Dietary swap: use half-and-half or lactose-free cream if you need a lighter or lactose-free option while keeping the sauce texture.