This easy and oh-so-creamy Cajun sausage pasta comes together in just 30 minutes, all in one pot. With tender pasta, smoky sausage, and sweet peppers in a Cajun-spiced cream sauce… It’s so good, you’ll want to lick your plate!
Why You’ll Love This Cajun Sausage Pasta
- Quick and Easy: Sauté the veggies and sausage, make the cream sauce, toss in your pasta and dinner is ready in under 30 minutes!
- Oh-So-Creamy: A hearty pinch of our homemade cajun seasoning adds a delightful kick to the irresistibly cheesy cream sauce.
- Hearty: Loaded with veggies and protein packed sausage, no one is leaving the table hungry after a serving of this satisfying cajun pasta!
Looking for more Cajun-inspired dishes? You’ll also love our creamy Cajun chicken, easy Cajun shrimp pasta and our hearty chicken and sausage gumbo!
What You’ll Need
Besides the sausage, all you’ll need to create this creamy Cajun pasta are a few pantry and fridge staples. Scroll down to the recipe card for exact amounts.
- Pasta: We used penne pasta, but feel free to use any shape of pasta you’d like.
- Veggies: You will need the holy trinity: a yellow onion, three colorful bell peppers and celery. We also added fresh garlic for even more flavor.
- Butter
- Sausage: You can use any smoked sausage or Andouille sausage. Be sure to grab one that is already cooked, or you will need to pre-cook it before adding it.
- Heavy Cream: You can also use half and half or evaporated milk for a lighter sauce, but don’t use milk or your sauce will be too thin.
- Cajun Seasoning: We recommend using our homemade Cajun seasoning. However, if you prefer not making your own, Slap Ya Mama is our favorite store bought version.
- Parmesan Cheese: Freshly grated, not the kind in the green shaker can. The non-refrigerated parmesan cheese is coated in anti-caking agents that can make your sauce grainy or thicken too much.
How to Make Cajun Pasta with Sausage
It doesn’t get much easier than sauté and simmer! Here’s how to make your new favorite pasta dinner. Scroll to the recipe card at bottom of the post for full detailed instructions.
- Sauté: Melt the butter, add the veggies and sauté until they’ve softened. Add the sausage and garlic and cook for another 10 minutes.
- Season and Simmer: Stir in the cream and Cajun seasoning and bring to a simmer. Cook until the sauce starts to thicken, about 10 minutes. Give it an occasional stir and leave uncovered.
- Combine: Melt the cheese into the sauce, then add the cooked al dente pasta and stir to combine.
- Enjoy: Garnish with parmesan cheese and chopped green onions. Serve immediately!
Cook’s Tips and Variations
- Bell Peppers: You can use any color bell peppers you’d like, but we love using yellow, red, and orange. They have a milder, sweeter flavor than green bell peppers and add a gorgeous pop of color.
- Silky Sauce: The non-refrigerated parmesan cheese (like in the green shake can) is coated in anti-caking agents that can overly thicken your sauce or make it grainy. We HIGHLY recommend using freshly grated parmesan cheese, sold in the refrigerated cheese section, to ensure a smooth sauce.
- Add Shrimp or Chicken: Remove the sautéed veggies from the skillet and set aside. Add cubed chicken or shrimp and sauté until mostly cooked through. Add veggies back to the skillet and continue with the recipe as written.
- Spice it Up: As it stands, this recipe is mild in heat to keep it family friendly. To add a lot more heat, season to taste with cayenne pepper. For just a little more heat, add crushed red pepper flakes.
- One-Pot Dinner: To make this cajun pasta in just one pot, buy two packs of the pre-cooked pasta noodles. These will save time and an extra pot as you do not have to boil the pasta!
What to Serve With Creamy Cajun Pasta
A serving of this cajun pasta with sausage is a meal all on its own. You have carbs, protein, veggies and dairy all in one dish! The only thing we usually add is a piece of crusty garlic bread to dip in the creamy sauce.
How to Store and Reheat Leftovers
While you can still save the leftovers, this Cajun pasta dish is best eaten immediately. The cream sauce unfortunately separates once reheated. It will still taste good, but the texture will not be the same.
- Store: Transfer cooled leftovers into an airtight container and store in the fridge for up to 3 days.
- Reheat: You can reheat in the microwave, but your best chance to save the sauce is to reheat on the stovetop. Add your desired amount to a skillet, with a little added cream, over medium-low heat. Slowly warm it up, stirring often to try to prevent the sauce from breaking.
Yield: 4 servings
Creamy Cajun Sausage Pasta
This easy and oh-so-creamy Cajun sausage pasta dinner is ready in just 30 minutes! With tender pasta, smoky sausage, and sweet bell peppers all tossed in a Cajun-spiced creamy sauce… It’s so good, you’ll want to lick your plate clean!
Ingredients
- 8 oz penne pasta, cooked al dente and drained
- 2 tablespoon butter
- 1 medium yellow onion, diced
- 3 bell peppers, seeds removed and sliced
- 2 stalks celery, finely diced
- 1 teaspoon freshly minced garlic
- 1 lb smoked sausage, or andouille sausage, cut into slices
- 2 cups heavy cream, or half and half
- 2 teaspoons cajun seasoning
- ¾ cup shredded parmesan cheese, plus more for serving
- Green onions, optional garnish
Instructions
- In a large heavy skillet, melt the butter over medium heat. Add the onion, bell peppers and celery, sauté for 5 minutes, until softened.
- Add the garlic and sausage, stir and cook for 8 minutes.
- Add the cream and cajun seasoning to the skillet, making sure to scrape the sides of the skillet. Bring to a simmer and cook for about 10 minutes, stirring often, until the sauce starts to thicken. Do not cover.
- Add the cheese, stir until combined. Then add the pasta, tossing to coat the pasta in the sauce.
- Serve immediately, garnished with chopped green onions and shredded parmesan cheese.
Notes
Store: This dish is best eaten immediately. The cream sauce can separate once reheated. However you can transfer the cooled leftovers into an airtight container and store in the fridge for up to 3 days.
Reheat: You can reheat in the microwave, but your best chance to save the sauce is to reheat on the stovetop. Add your desired amount to a skillet, with a little added cream, over medium-low heat. Slowly warm it up, stirring often to try to prevent the sauce from breaking.
One-Pot Dinner: To make this cajun pasta in just one pot, buy two packs of the pre-cooked pasta noodles. These will save time and an extra pot as you do not have to boil the pasta!
Bell Peppers: You can use any color bell peppers you’d like, but we love using yellow, red, and orange. They have a milder, sweeter flavor than green bell peppers and add a gorgeous pop of color.
Silky Sauce: The non-refrigerated parmesan cheese (like in the green shake can) is coated in anti-caking agents that can overly thicken your sauce or make it grainy. We HIGHLY recommend using freshly grated parmesan cheese, sold in the refrigerated cheese section, to ensure a smooth sauce.
Add Shrimp or Chicken: Remove the sautéed veggies from the skillet and set aside. Add cubed chicken or shrimp and sauté until mostly cooked through. Add veggies back to the skillet and continue with the recipe as written.
Spice it Up: As it stands, this recipe is mild in heat to keep it family friendly. To add a lot more heat, season to taste with cayenne pepper. For just a little more heat, add crushed red pepper flakes.
Nutrition
Serving: 1 serving, Calories: 1121kcal, Carbohydrates: 58g, Protein: 33g, Fat: 85g, Saturated Fat: 45g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 28g, Trans Fat: 0.2g, Cholesterol: 243mg, Sodium: 1364mg, Potassium: 779mg, Fiber: 5g, Sugar: 10g, Vitamin A: 5448IU, Vitamin C: 118mg, Calcium: 346mg, Iron: 3mg
