This Cajun sausage pasta packs a bold, spicy flavor and bursts with vibrant colors. Tender noodles and smoky andouille sausage are tossed in a rich, creamy Cajun-style sauce for a dish that’s as comforting as it is flavorful.
Craving more Cajun-inspired recipes? Give one-pot creamy Cajun shrimp pasta, crispy air fryer shrimp, or creamy Cajun chicken pasta a try next time!
INGREDIENTS
- 12–16 ounces short pasta (e.g., penne; gluten-free if needed; see Note 1)
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning, divided (see Note 2 for homemade recipe)
- 1 (12-ounce) package andouille sausage, sliced on the bias (see Note 3 for less spicy options)
- 1 medium yellow onion, diced
- 2 medium bell peppers, diced (use any color; red and green recommended)
- Pinch of red pepper flakes, to taste
- 2 cloves garlic, minced
- 1 1/4 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons tomato paste
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped, for garnish
INSTRUCTIONS
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions. Reserve 1 cup of pasta water, then drain without rinsing.
- Cook the Sausage:
- While the pasta cooks, heat olive oil in a large skillet (like a 10-inch cast iron) over medium-high heat. Add sausage and 2 teaspoons of Cajun seasoning. Cook for about 5 minutes, until crispy on both sides. Transfer to a clean plate or bowl.
- Sauté Vegetables:
- Reduce the heat to medium. In the same skillet, add the onion, bell peppers, remaining Cajun seasoning, and red pepper flakes. Cook for about 3 minutes, until softened. Add garlic and cook for 1 more minute, until fragrant.
- Prepare the Sauce:
- Whisk chicken broth, heavy cream, and tomato paste into the skillet until smooth. Bring to a gentle boil, then lower the heat to medium-low. Simmer for 5–7 minutes, allowing the sauce to thicken slightly.
- Combine Everything:
- Stir in Parmesan cheese, then add the cooked pasta and sausage. Toss to coat. If needed, thin the sauce with reserved pasta water, a little at a time, until it reaches your desired consistency.
- Serve:
- Serve immediately, topped with additional Parmesan cheese and fresh parsley.
NOTES
- Pasta: Gluten-free pasta typically comes in 12-ounce boxes. Use either 12 or 16 ounces depending on your preference or the brand.
- Homemade Cajun Spice Mix: Combine 1 1/2 teaspoons smoked paprika, 1 teaspoon each of garlic powder, onion powder, dried oregano, dried thyme, chili powder, cayenne pepper, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Yields about 1/4 cup.
- Sausage: Substitute andouille sausage with smoked sausage, chicken sausage, Spanish chorizo, or turkey sausage for a milder flavor.
Adjusting Spice Level:
This dish is naturally spicy due to the andouille sausage, Cajun seasoning, and red pepper flakes. To reduce heat, opt for regular sausage, reduce Cajun seasoning, or omit red pepper flakes. The creamy sauce helps balance the spice.
Let us know how it turns out—your feedback makes our day!
