Creamy Spicy Cajun Sausage Pasta (Printable View)
Spicy Cajun sausage and pasta in a rich creamy sauce, all cooked together in one pot for maximum flavor and easy cleanup.
# What You Need:
→ Sausage & Aromatics
01 - 14 oz smoked Cajun sausage, sliced
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
→ Vegetables
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
→ Spices & Seasonings
07 - 2 teaspoons Cajun seasoning
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon cayenne pepper
10 - Salt and black pepper, to taste
→ Pasta & Liquids
11 - 10 oz penne or rigatoni pasta, uncooked
12 - 3 ⅓ cups low-sodium chicken broth
13 - ¾ cup heavy cream
→ Cheese & Garnish
14 - ¾ cup freshly grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add sliced sausage and cook until browned, about 3-4 minutes. Remove sausage and set aside.
02 - In the same pot, add onion and bell peppers. Sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute.
03 - Return the sausage to the pot. Stir in Cajun seasoning, smoked paprika, cayenne, salt, and pepper.
04 - Add uncooked pasta and pour in the chicken broth and heavy cream. Stir well to combine.
05 - Bring to a gentle boil, then reduce to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
06 - Stir in Parmesan cheese until melted and the sauce is creamy.
07 - Remove from heat. Let the pasta rest uncovered for 2-3 minutes to thicken. Garnish with chopped parsley before serving.
# Expert Advice:
01 -
- Everything cooks in one pot, so you get maximum flavor with minimum cleanup
- The sauce develops this incredibly rich, velvety texture as the pasta starches release into the cream
02 -
- The pasta continues cooking in the hot sauce even after you remove it from heat, so pull it when it's just slightly underdone
- Using freshly grated Parmesan instead of pre-shredded makes a huge difference in how smoothly it melts into the sauce
03 -
- Don't skip the resting period at the end, it's what transforms the sauce from loose to perfectly creamy
- If the sauce seems too thick, splash in a little more broth before adding the cheese