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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne and smoky andouille in a lightly thickened Cajun cream sauce. You’ll brown the sausage, sauté peppers and onions, then toss everything with pasta water for a glossy coating.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun
Calories: 890
Ingredients Equipment Method Notes

Ingredients
  

Sausage and pasta
  • 1 lb andouille or smoked sausage
  • 1 lb penne pasta
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup parmesan grated
Vegetables and seasonings
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 onion diced
  • 4 garlic minced
  • 2 tbsp Cajun seasoning
  • 1 tbsp butter
  • 0.5 cup pasta water reserved
To serve
  • 1 green onions for serving
  • 1 parsley for serving
  • 0.25 salt to taste

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook penne until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
Brown andouille
  1. In a large skillet, melt butter over medium-high heat and add sliced andouille. Brown the sausage, then remove and set aside.
Sauté vegetables
  1. In the same skillet, sauté onion and both bell peppers for 4-5 minutes until softened. Add garlic and Cajun seasoning and cook for 2 minutes.
Make the Cajun cream sauce
  1. Pour in chicken broth and heavy cream, then simmer for 5 minutes until slightly thickened. Stir often so the sauce stays smooth.
Combine and finish
  1. Add the cooked penne and the reserved pasta water, then toss to coat. Stir in parmesan until melted and the sauce clings to the pasta.
Season and serve
  1. Return the browned sausage to the skillet and toss to coat, then season with salt to taste. Top with green onions and parsley before serving.

Notes

Pro tip: reserve pasta water and add it gradually if the sauce looks too thick—its starch helps everything emulsify into a creamy coating. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or cream. Freeze yes (up to 2 months), though the cream sauce may separate slightly—stir while reheating to bring it back. For a lighter option, swap heavy cream with half-and-half and use the full amount of parmesan to keep the sauce rich.