Delish Cajun Sausage Pasta

This is the weeknight pasta that struts in wearing boots, drops a kiss of heat, and feeds your soul in under 30 minutes. Think smoky andouille sausage, sweet peppers, and a silky Cajun cream sauce that clings to every noodle like it means it. It’s messy, it’s saucy, it’s the kind of dinner that makes you sneak back to the stove for “just one more bite” with the lid off like a raccoon. If you love a cozy, one-pan vibe without babysitting a million steps, this one’s your girl.

My family is feral for this. My husband smells the sausage browning and starts setting bowls without me asking (a miracle). The kids call it “the spicy noodle” and then drown theirs in parmesan so it’s kid-level tame. I made it once on a night when we were hangry and out of groceries (classic), and it’s been on rotation ever since. We’ve eaten it on the couch watching hockey, reheated it for breakfast with a fried egg on top, and yes, once cold straight from the container because life happens.

How to Make It

Grab a big pot of salted water and get 12 ounces of short pasta (penne/rigatoni) going—al dente, please. Save a mug of that starchy water before you drain it; it’s liquid gold.

In a wide skillet, sizzle 12 ounces of sliced andouille (or any smoky sausage) in a little olive oil and a pat of butter until the edges get frizzly and browned. Scoop it out so it stays crisp. Same pan: toss in a diced small onion and a sliced red bell pepper. Let them go soft and sweet, then add 3 cloves garlic for like 30 seconds—just until your kitchen smells dangerous.

Now the magic: stir in 2 tablespoons tomato paste, 2 to 2½ teaspoons Cajun seasoning (more if you like heat), and a pinch of smoked paprika. Let it toast—this wakes up the spices. Splash in 1 cup low-sodium chicken broth to deglaze all the tasty bits, then pour in 1 cup heavy cream. Simmer a couple minutes until it looks glossy and thick enough to coat a spoon.

Toss the sausage back in, add the drained pasta, and a splash of the reserved pasta water if it needs loosening. Kill the heat and shower in 1/2 cup grated Parmesan. Squeeze half a lemon over the top (trust me), taste, and adjust salt/pepper. Finish with sliced green onions and parsley if you’ve got them. Serve hot-hot. Serves 4, total time about 30 minutes.

✔Ingredient Notes

– Andouille or smoked sausage: Andouille brings the Cajun vibes, but kielbasa or any smoked sausage totally works. Brown it hard—color equals flavor.
– Cajun seasoning: Blends vary. If yours is salty, go lighter at first and salt at the end. If it’s salt-free, add 3/4 tsp kosher salt to the sauce.
– Pasta: Penne, rigatoni, or rotini grip the sauce best. Long noodles get slippery and weird (still edible, just messier).
– Tomato paste: Tiny amount, big depth. Don’t skip the toasting or it tastes tinny.
– Heavy cream: For the lush, clingy sauce. Half-and-half works, just simmer a touch longer. Milk will be thinner—still good, just not as silky.
– Chicken broth: Helps stretch the sauce without diluting flavor. Veg broth is fine too.
– Parmesan: Freshly grated melts smooth; pre-shredded can be clumpy. Been there.
– Bell pepper + onion: Sweet balance for the spice. Any color pepper. Add mushrooms if you’re that person.
– Lemon: A quick squeeze at the end wakes everything up. Don’t skip unless you absolutely must.
– Garlic: Three cloves is my baseline. Four if it’s Friday. Burnt garlic = bitter, so keep it quick.

✔Recipe Steps

1. Boil 12 oz pasta in salted water until al dente; reserve 1/2 cup pasta water and drain.
2. Brown 12 oz sliced andouille in 1 tbsp olive oil and 1 tbsp butter; remove to a plate.
3. Sauté 1 diced onion and 1 sliced bell pepper in the same pan until soft; add 3 minced garlic cloves for 30 seconds.
4. Stir in 2 tbsp tomato paste, 2–2½ tsp Cajun seasoning, and a pinch smoked paprika; toast 1 minute.
5. Deglaze with 1 cup chicken broth, then pour in 1 cup heavy cream; simmer 2–3 minutes to thicken.
6. Return sausage, add pasta, toss with 1/2 cup grated Parmesan and a squeeze of lemon; adjust with pasta water, salt, and pepper; garnish with green onions/parsley.

What to Serve It With

– Big green salad with a zingy vinaigrette
– Garlicky roasted broccoli or asparagus
– Cornbread or crusty bread for sauce swiping
– Sliced cucumbers with lemon and flaky salt for a cool bite

✔Tips & Mistakes

– Toast the tomato paste and spices. That minute changes everything.
– Don’t overcook the pasta—soggy noodles drink the sauce and ghost your texture.
– Add Parmesan off the heat so it melts smooth, not clumpy.
– Too thick? Splash pasta water. Too thin? Simmer a minute.
– Heat control: start mild, add red pepper flakes at the end for spicy folks.

✔Storage Tips

Fridge: Pop leftovers into an airtight container for up to 3–4 days. Reheat gently with a splash of milk, cream, or broth to loosen the sauce.
Freezer: Cream sauces can separate, but if you must, freeze up to 2 months—stir well when reheating.
Cold straight from the container? Been there. It’s oddly fantastic. Also acceptable breakfast with a fried egg on top.

✔Variations and Substitutions

– Swap sausage: Smoked turkey sausage, chorizo (spicier), or cooked chicken thigh strips.
– Protein bump: Toss in shrimp for the last 3 minutes—pink and curled, then done.
– Dairy-free: Use full-fat coconut milk and skip the Parmesan or use a dairy-free parm.
– Gluten-free: Use GF pasta and make sure your Cajun seasoning is GF.
– Veg boost: Spinach, mushrooms, or zucchini. Fold spinach in at the end so it stays green.
– Extra creamy: Add an extra 1/4 cup cream or a spoon of cream cheese.
– Heat tweaks: More Cajun seasoning, a dash of cayenne, or hot sauce at the table.

Frequently Asked Questions

Delish Cajun Sausage Pasta

Smoky andouille sausage, tender penne, and a creamy Cajun-spiced sauce loaded with peppers, onions, and Parmesan. A family-friendly weeknight pasta with bold Louisiana flavor in every bite.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz penne pasta
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 0.5 lb andouille sausage sliced into 0.5 inch rounds
• ▢ 1 cup red bell pepper diced
• ▢ 0.5 cup green bell pepper diced
• ▢ 0.75 cup yellow onion diced
• ▢ 2 clove garlic minced
• ▢ 2 tsp Cajun seasoning adjust to taste
• ▢ 0.5 tsp smoked paprika
• ▢ 0.25 tsp cayenne pepper optional for extra heat
• ▢ 0.5 tsp kosher salt plus more to taste
• ▢ 0.25 tsp black pepper
• ▢ 1 cup low-sodium chicken broth
• ▢ 14.5 oz fire-roasted diced tomatoes, canned drained
• ▢ 2 tbsp tomato paste
• ▢ 0.75 cup heavy cream
• ▢ 0.5 cup Parmesan cheese grated
• ▢ 1 tbsp lemon juice fresh
• ▢ 2 tbsp fresh parsley chopped
• ▢ 2 piece green onions sliced for garnish
• ▢ 0.25 cup reserved pasta water as needed to loosen sauce

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook penne until just al dente according to package directions. Reserve 0.25 cup pasta water, then drain.
• Meanwhile, heat olive oil in a large skillet over medium-high. Add sliced andouille and cook, turning, until browned at the edges, 3 to 4 minutes. Transfer to a plate.
• Reduce heat to medium. Add butter, then the bell peppers and onion. Sauté until softened, 4 to 5 minutes. Stir in garlic and cook 30 seconds until fragrant.
• Sprinkle in Cajun seasoning, smoked paprika, cayenne, salt, and black pepper. Add tomato paste and cook, stirring, 1 minute to bloom the spices.
• Pour in chicken broth and stir, scraping up any browned bits. Add drained fire-roasted tomatoes. Simmer 3 minutes to slightly reduce.
• Lower heat to medium-low. Stir in heavy cream, then return the browned sausage to the skillet. Simmer 2 to 3 minutes until the sauce thickens slightly.
• Add drained pasta and Parmesan. Toss to coat, loosening with a splash of reserved pasta water as needed until the sauce clings to the pasta.
• Stir in lemon juice and parsley. Taste and adjust salt, pepper, or Cajun seasoning if needed.
• Serve hot, garnished with sliced green onions. Enjoy!

Notes

For a lighter dish, swap half-and-half for the heavy cream and use turkey sausage. Spice levels vary by Cajun seasoning brand—start modestly and add more to taste.