Description
This creamy Cajun sausage pasta is a flavorful and comforting dish combining smoky andouille sausage with a spicy Cajun-seasoned cream sauce, tender bell peppers, and al dente pasta. It’s perfect for a quick weeknight dinner with a balance of heat and creaminess, topped with parmesan cheese and fresh parsley.
Ingredients
Scale
Pasta
- 12-16 ounces short cut pasta (like penne), gluten-free if needed
Protein & Seasoning
- 1 (12 oz) package smoked andouille sausage, sliced on the bias
- 1 tablespoon Cajun seasoning, divided
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 2 bell peppers (any color), diced (red and green used)
- Pinch red pepper flakes, to taste
- 2 cloves garlic, minced
Liquids & Dairy
- 2 tablespoons olive oil
- 1 1/4 cups chicken broth
- 1/2 cup heavy cream or full-fat coconut milk
- 2 tablespoons tomato paste
- 1/2 cup grated parmesan cheese, plus more for serving
Garnish
- Fresh parsley, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water before draining the pasta. Drain the pasta but do not rinse it to retain starch for sauce binding.
- Sear the Sausage: While pasta cooks, heat olive oil in a large 10-inch skillet over medium-high heat. Add sliced andouille sausage and 2 teaspoons of Cajun seasoning. Cook until sausage is crisp on both sides, about 5 minutes. Remove sausage and set aside on a clean plate.
- Sauté Vegetables: Lower the heat to medium, add diced onion and bell peppers to the same skillet along with the remaining 1 teaspoon Cajun seasoning and a pinch of red pepper flakes. Cook until vegetables soften, about 3 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Make the Sauce: Whisk in chicken broth, heavy cream, and tomato paste into the skillet. Bring mixture gently to a boil over medium-high heat, then reduce heat to medium-low. Let simmer for 5 to 7 minutes until sauce thickens slightly.
- Add Cheese and Combine: Stir grated parmesan cheese into the thickened sauce until melted. Add the cooked pasta and crispy sausage back into the skillet. Toss everything together to coat evenly with the creamy sauce. Add reserved pasta water, up to 1 cup, as needed to loosen the sauce to desired consistency.
- Serve: Serve immediately, garnished with additional parmesan cheese and freshly chopped parsley for a bright finish.
Notes
- Gluten-Free Option: Gluten-free pasta typically comes in 12-ounce packages instead of 16; adjust quantity accordingly based on your brand.
- Homemade Cajun Seasoning: Mix smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, chili powder, cayenne pepper, kosher salt, and black pepper in proportions to make about 1/4 cup of spice blend.
- Sausage Variations: Feel free to use plain smoked sausage, chicken sausage, Spanish chorizo, or turkey sausage if preferred.
- Adjust Spice Level: The dish is quite spicy due to andouille sausage, Cajun spices, and red pepper flakes. Use milder sausage, reduce Cajun seasoning, or omit red pepper flakes for less heat.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
