Cajun Sausage Pasta (Printable Version)

Creamy pasta with smoky sausage, peppers, and Cajun spices in a rich parmesan sauce.

# What You Need:

→ Pasta

01 - 12 oz penne or rigatoni

→ Meats

02 - 10 oz smoked sausage (Andouille or kielbasa), sliced

→ Vegetables

03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 small red onion, thinly sliced
06 - 2 cloves garlic, minced

→ Sauce & Spices

07 - 2 tbsp olive oil
08 - 1 tbsp Cajun seasoning
09 - 2/3 cup heavy cream
10 - 1/2 cup chicken broth
11 - 1/2 cup grated Parmesan cheese
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tbsp chopped fresh parsley

# How-To:

01 - Boil pasta in salted water until al dente, following package directions. Drain well and reserve 1/2 cup pasta water for sauce adjustment.
02 - Heat olive oil in large skillet over medium-high heat. Add sliced sausage and cook 2-3 minutes per side until evenly browned.
03 - Add bell peppers and onion to skillet. Sauté 4-5 minutes until softened and lightly caramelized. Stir in garlic and cook 1 minute until fragrant.
04 - Sprinkle Cajun seasoning over mixture, stirring to coat evenly. Pour in chicken broth and bring to simmer, scraping browned bits from pan bottom.
05 - Reduce heat to medium. Stir in heavy cream and Parmesan cheese. Simmer 2 minutes until sauce thickens slightly. Season with salt and pepper as needed.
06 - Add cooked pasta to skillet, tossing thoroughly to coat with sauce. Add reserved pasta water if thinner consistency is desired. Serve immediately, garnished with parsley.

# Expert Hints:

01 -
  • The sauce comes together in minutes but tastes like it simmered for hours, that magical combination of cream and Cajun spices clinging to every tube of pasta
  • Its the perfect balance of smoky meat, sweet peppers, and just enough heat to make things interesting without overwhelming anyone at the table
02 -
  • Dont skip reserving the pasta water, it contains starch that helps bind the sauce to the pasta and can fix a sauce thats too thick or separated
  • The heat level of Cajun seasoning varies wildly between brands, always taste the sauce before adding more and remember you can always add heat but cant take it away
03 -
  • Cut all your vegetables before you start cooking, once you begin the recipe moves fast and you do not want to be chopping while something is burning in the pan
  • Let the pasta rest in the sauce for a minute or two before serving, this gives it time to really soak up all those flavors

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