Description
This creamy Cajun sausage pasta combines tender penne with smoky andouille sausage, colorful bell peppers, and a velvety parmesan-infused sauce, all seasoned with bold Cajun spices for a flavorful and comforting meal perfect for weeknight dinners.
Ingredients
Units
Scale
Pasta
- 12-16 ounces short cut pasta (like penne), gluten-free if needed
Meat & Vegetables
- 1 (12 oz) package smoked andouille sausage, sliced on the bias
- 1 medium yellow onion, diced
- 2 bell peppers (any color, such as red and green), diced
- 2 cloves garlic, minced
Spices & Seasonings
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning, divided
- Pinch red pepper flakes, to taste
Liquids & Dairy
- 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 it to al dente according to the package directions. Before draining, reserve one cup of the pasta cooking water. Drain the pasta but do not rinse it, to retain starch that helps thicken the sauce.
- Cook the Sausage: While the pasta cooks, heat olive oil in a large 10-inch cast iron skillet over medium-high heat. Add the sliced andouille sausage and 2 teaspoons of Cajun seasoning. Cook the sausage, turning occasionally, until crisp on both sides, about 5 minutes. Transfer the sausage to a clean plate and set aside.
- Sauté Vegetables: Reduce heat to medium. In the same skillet, add diced onion, bell peppers, remaining teaspoon of Cajun seasoning, and a pinch of red pepper flakes. Cook for about 3 minutes until the vegetables soften. Add minced garlic and cook for another minute until fragrant.
- Prepare the Sauce: Whisk in chicken broth, heavy cream, and tomato paste until smooth. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer for 5 to 7 minutes to thicken slightly and develop flavor.
- Add Cheese and Combine: Stir grated Parmesan cheese into the sauce. Add the cooked pasta and crispy sausage back into the skillet and toss to coat everything evenly in the creamy sauce. If the sauce is too thick, gradually add up to 1 cup of the reserved pasta water to loosen it to your preferred consistency.
- Serve: Serve the creamy Cajun sausage pasta hot, garnished with additional Parmesan cheese and freshly chopped parsley for a bright, fresh finish.
Notes
- Pasta: Gluten-free pasta typically comes in 12-ounce boxes rather than 16 ounces. Use either 12 or 16 ounces depending on your brand and preference.
- Homemade Cajun Spice Mix: You can make your own Cajun seasoning by mixing 1 1/2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. This makes just shy of 1/4 cup.
- Sausage Variations: Feel free to substitute smoked andouille with plain smoked sausage, chicken sausage, Spanish chorizo, or turkey sausage.
- Spice Level: This dish is fairly spicy due to the andouille sausage, Cajun spices, and red pepper flakes, but the creamy sauce balances the heat. Adjust the spice level by using regular sausage like kielbasa, reducing Cajun seasoning, or omitting red pepper flakes if desired.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
