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