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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with a silky orange-red cream sauce, tender penne, and browned andouille sausage. Simmered broth-and-cream thickens fast, then pasta water and parmesan create a glossy, clingy finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Southern
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Sausage and aromatics
  • 1 lb andouille or smoked sausage Slice for even browning.
  • 0.5 cup butter Use for browning the sausage and building flavor.
  • 1 red bell pepper red bell pepper Dice for quick sauté.
  • 1 green bell pepper green bell pepper Dice for quick sauté.
  • 1 onion onion Dice for even cooking.
  • 4 cloves garlic Minced for fast seasoning bloom.
  • 2 tbsp Cajun seasoning Adjust to taste if you prefer less heat.
Pasta and creamy sauce
  • 1 lb penne pasta Cook in salted water; reserve pasta water.
  • 1 cup heavy cream Added with broth for a thick, creamy sauce.
  • 1.5 cups chicken broth Simmer base that helps emulsify the sauce.
  • 0.5 cup pasta water Reserve 1/2 cup from cooking; use to loosen and cling.
  • 0.5 cup parmesan Grated; stir in at the end.
  • salt to taste Season pasta water and finish sauce.
Serving
  • 1 green onions Chopped for top garnish.
  • 1 parsley Chopped for top garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta and prep
  1. Bring a pot of salted water to a boil, then cook the penne pasta until al dente. Reserve 1/2 cup of pasta water before draining.
Brown sausage
  1. Heat the butter in a large skillet over medium-high heat, then brown the andouille or smoked sausage until edges turn golden. Remove the sausage and set aside.
Sauté vegetables and build seasoning
  1. Sauté the onion and both bell peppers for 4-5 minutes until softened. Add the garlic and Cajun seasoning, then cook for 2 minutes.
Make the Cajun cream sauce
  1. Pour in the chicken broth and heavy cream, then simmer for 5 minutes until slightly thickened with a glossy look.
Toss and finish
  1. Add the cooked penne to the skillet and toss with the reserved pasta water until the sauce clings to the pasta. Stir in the parmesan until melted and smooth.
  2. Return the browned sausage to the skillet and toss to coat. Season with salt to taste.
  3. Top the creamy Cajun sausage pasta with green onions and parsley so the colors pop right before serving.

Notes

For the creamiest texture, reserve pasta water right after draining and use it a little at a time while tossing, so the sauce becomes glossy instead of thin. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently with a splash of broth or cream to loosen. Freezing isn’t recommended because cream sauces can break. If you want a lighter option, swap heavy cream for half-and-half (or evaporated milk) and simmer a minute or two longer to thicken.