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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne tossed in a lightly thickened Cajun cream sauce, finished with parmesan and fresh green onions. The method builds flavor by browning andouille first, then simmering broth and cream until silky before coating the pasta.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Sausage and vegetables
  • 1 lb andouille or smoked sausage Sliced.
  • 1 lb penne pasta
  • 1 red bell pepper Diced.
  • 1 green bell pepper Diced.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
Cajun cream sauce
  • 2 tbsp Cajun seasoning
  • 1 cup heavy cream
  • 1.5 cup chicken broth
  • 0.5 cup parmesan Grated.
  • 1 tbsp butter
  • 0.5 cup pasta water Reserved from cooking the pasta.
  • 0.25 green onions and parsley for serving
  • 0.25 Salt to taste

Equipment

  • 1 large skillet

Method
 

Cook the pasta
  1. Bring a pot of salted water to a boil and cook the penne until al dente, then reserve 1/2 cup pasta water and drain.
  2. Set the drained pasta aside so it’s ready to toss into the sauce.
Brown the sausage
  1. Heat a large skillet over medium heat and melt the butter, then brown the sliced andouille until lightly caramelized and fragrant, and remove to a plate.
Build the Cajun base
  1. In the same skillet, sauté the diced onion and bell peppers for 4-5 minutes until softened.
  2. Add the minced garlic and Cajun seasoning and cook for 2 minutes, stirring until fragrant and darker in color.
Make the creamy Cajun sauce
  1. Pour in the chicken broth and heavy cream and simmer for 5 minutes, stirring, until slightly thickened.
Toss and finish
  1. Add the cooked penne and reserved pasta water, then stir to coat and loosen the sauce.
  2. Stir in the grated parmesan until melted and the sauce turns glossy and creamy.
  3. Return the browned sausage to the skillet, toss to coat, and season with salt to taste.
  4. Top with green onions and parsley for serving and serve hot.

Notes

Pro tip: reserve pasta water and add it gradually—this controls thickness so the sauce clings to the penne instead of turning heavy. Refrigerate leftovers up to 3 days in a covered container; reheat gently on the stove with a splash of water or broth. Freezing is not recommended because the cream sauce can separate. For a lighter swap, use half-and-half instead of heavy cream (add parmesan off-heat to reduce separation).