Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta is that comforting weeknight dinner you reach for when the weather demands something rich and a little spicy. Slices of smoky andouille sausage mingle with tender pasta and colorful peppers in a sauce that’s bold with Cajun flavors yet mellowed out by a touch of cream. This recipe brings serious flavor with easy steps and makes enough to fill up a hungry crowd.

The night I first made this for my family, the warmth from the Cajun spices filled the house and even the pickiest eater grabbed seconds. Now it gets requested whenever we need a little something special.

Ingredients

• Short cut pasta such as penne or rigatoni: Glides into the creamy sauce and holds flavor well Gluten-free versions work too
• Smoked andouille sausage: Delivers that signature smoky Cajun punch Look for a firm sausage with deep color and real wood smoke aroma
• Olive oil: For sautéing and adding a healthy fat Choose extra virgin for the best flavor
• Cajun seasoning: The backbone of the dish Homemade blends are unbeatable for freshness store-bought works too Choose a blend with a little smokiness and balanced heat
• Yellow onion: Sweetens the base of your sauce Firm onions with shiny papery skin are best
• Bell peppers: I love the mix of red and green for color and sweetness Shiny skin and heavy for their size means they are fresh
• Red pepper flakes: For extra heat Adjust based on your spice preference
• Garlic: Adds savoriness and depth Fresh garlic cloves with tight skin are ideal
• Chicken broth: Enriches the sauce Look for low sodium to better control seasoning
• Heavy cream or full-fat coconut milk: Creamy base that tames the spice Opt for heavy cream for richness or coconut milk for dairy-free
• Tomato paste: Deepens color and umami flavor Pick bright red paste with no metallic smell
• Parmesan cheese: Adds salty bite at the end and richness when melted Make sure it is freshly grated for best melting
• Fresh parsley: Brightens the whole dish Sprigs should be deep green and crisp for top flavor

Step-by-Step Instructions

Bring the Pasta Water to a Boil:

Fill a large pot with water and a generous pinch of salt Turn the heat to high and let the water reach a rolling boil Before you add your pasta scoop out about a cup of this hot salted water and set it aside for later

Cook the Pasta:

Add your short cut pasta into the boiling water and stir well to prevent sticking Cook according to the package directions until the pasta is just al dente which means it is fully cooked but still firm to the bite Drain the pasta in a colander but do not rinse You want that starch to help the sauce stick

Brown the Sausage:

While the pasta cooks place a large skillet on medium high heat and pour in the olive oil Once the oil shimmers add the sliced andouille sausage Sprinkle with some of the Cajun seasoning Let the sausage sear undisturbed so it gets crispy edges Cook about five minutes flipping halfway so both sides get caramelized Use a slotted spoon to transfer the sausage to a clean plate and leave any flavorful bits in the pan

Sauté the Vegetables:

Turn down the heat to medium Add the diced onion and bell peppers to the same skillet Scatter in the remaining Cajun seasoning and a pinch of red pepper flakes Stir and let the vegetables cook for about three minutes until softened and sweet Add the minced garlic and cook for one more minute stirring so the garlic gets fragrant but does not burn

Make the Sauce:

Pour in the chicken broth then the heavy cream and the tomato paste Whisk together so everything is smooth Increase the heat until it reaches a gentle boil then lower to a steady simmer Let it cook for five to seven minutes stirring often until the sauce thickens up slightly Do not walk away here because the sauce can bubble over quietly

Combine and Finish:

Lower the heat and sprinkle in the grated parmesan cheese Stir until it melts and the sauce is glossy Add the cooked pasta and browned sausage to the pan Toss everything thoroughly so the noodles and sausage are coated in the creamy sauce If the sauce seems thick add a splash of reserved pasta water to loosen it just enough

Serve:

Spoon the creamy Cajun pasta into bowls and shower with extra parmesan and a sprinkle of chopped fresh parsley Serve immediately for the best texture and flavor

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My favorite part is always the contrast between the smoky sausage and the sweet peppers It reminds me of the first time my dad tried to recreate a Louisiana classic at home and even with a few improvisations it turned out to be a forever favorite at our table

Storage Tips

Cool any leftovers quickly and store in an airtight container in the fridge for up to three days The sauce might thicken so add a splash of milk or broth when reheating For freezing portion into single servings and freeze up to one month Let thaw in the fridge and reheat gently on the stove

Ingredient Substitutions

If you cannot find andouille sausage try Spanish chorizo or smoked chicken sausage For a lighter dairy free dish use full fat coconut milk instead of cream Swap in any peppers you like or add some sliced mushrooms for extra veggies For gluten free use your favorite brand of gluten free pasta but watch for texture when cooking

Serving Suggestions

Pair this pasta with a crisp salad dressed in citrus vinaigrette for balance Garlic bread or baguette slices are perfect for swiping up extra sauce For a Southern feast serve with collard greens or roasted okra

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Cultural and Historical Context

Andouille sausage is classic in Cajun cuisine which grew out of French Acadian roots in southern Louisiana Bold spice blends with dried herbs and smoky paprika became signature flavors The creamy pasta twist is newer but honors that same combination of deep savory flavors and homemade comfort

Recipe FAQs

→ Can I use a different sausage besides andouille?

Absolutely. Try plain smoked sausage, chicken sausage, chorizo, or turkey sausage as alternatives for different flavor or lower spice.

→ How can I reduce the spice level?

Reduce Cajun seasoning, omit red pepper flakes, or choose mild sausage to make the dish less spicy while keeping its smoky depth.

→ Is it possible to make this gluten-free?

Yes, simply choose a gluten-free short cut pasta—the sauce and other ingredients are naturally gluten-free.

→ What types of pasta work best?

Penne, rigatoni, or rotini all work well and hold the creamy sauce, but any short pasta shape can be used successfully.

→ Can I substitute the heavy cream?

Full-fat coconut milk makes an excellent swap for heavy cream, keeping the sauce rich and velvety without dairy.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream to loosen the sauce.