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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta tossed with penne in a rich cream-and-broth sauce, finished with parmesan for a silky coating. Andouille sausage and bell peppers add bold flavor and color while the sauce lightly thickens as it simmers.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Sausage
  • 1 lb andouille or smoked sausage
Pasta base
  • 1 lb penne pasta
  • 0.5 cup pasta water Reserve from the salted pasta cooking liquid.
Vegetables & aromatics
  • 1 red bell pepper Diced.
  • 1 green bell pepper Diced.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
Seasoning & sauce
  • 2 tbsp Cajun seasoning
  • 1 cup heavy cream
  • 1.5 cup chicken broth
  • 0.5 cup parmesan Grated.
  • 1 tbsp butter
  • salt to taste Season at the end.
Serving
  • green onions and parsley For serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a pot of salted water to a boil, then cook the penne until just tender. Reserve 1/2 cup pasta water before draining, and keep the pasta aside.
Brown the sausage
  1. Heat a large skillet over medium-high heat and melt the butter. Brown the sliced andouille in the butter until browned, then remove and set aside.
Build the Cajun vegetable base
  1. Add the diced onion and bell peppers to the skillet and sauté for 4-5 minutes until slightly softened. Stir in the minced garlic and Cajun seasoning, then cook for 2 minutes.
Make the Cajun cream sauce
  1. Pour in the chicken broth and heavy cream, stirring to combine. Simmer for 5 minutes until the sauce is slightly thickened.
Combine and finish
  1. Add the cooked penne to the skillet along with the reserved pasta water, then stir to coat. Sprinkle in the parmesan and stir until melted and smooth.
  2. Return the browned sausage to the skillet and toss to coat evenly. Season with salt to taste.
  3. Transfer to serving bowls and top with green onions and parsley. Serve while hot.

Notes

Pro tip: keep the sauce at a gentle simmer (not a hard boil) so the heavy cream stays silky when parmesan melts. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth or water to loosen the sauce. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half in place of heavy cream and add parmesan at the end off-heat.