Creamy Spicy Cajun Sausage Pasta (Print version)

Rich, flavorful pasta with spicy Cajun sausage in a creamy sauce. All cooked in one pot for easy cleanup.

# What you'll need:

→ Sausage & Aromatics

01 - 14 oz smoked Cajun sausage, sliced into rounds
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 make it:

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 until fragrant.
03 - Return the sausage to the pot. Stir in Cajun seasoning, smoked paprika, cayenne, salt, and pepper until evenly distributed.
04 - Add uncooked pasta to the pot. Pour in chicken broth and heavy cream. Stir well to ensure pasta is submerged and ingredients are combined.
05 - Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in Parmesan cheese until melted and sauce reaches desired creamy consistency.
07 - Remove from heat and let pasta rest uncovered for 2-3 minutes to thicken. Garnish with chopped parsley before serving.

# Expert suggestions:

01 -
  • Everything happens in one pot, so you get maximum flavor with minimum cleanup
  • The pasta cooks directly in the sauce, absorbing all those spicy, smoky, creamy flavors
  • It comes together in 35 minutes but tastes like it simmered all afternoon
02 -
  • Do not rinse your pasta before adding it, that starch is what helps thicken your sauce
  • The sauce will look thin at first but it thickens considerably as it rests off the heat
  • If your Cajun seasoning is already salty, taste before adding extra salt to the pot
03 -
  • Use a pot that is wider than it is tall for more even evaporation and better sauce reduction
  • Cut your vegetables about the same size as your pasta pieces so every bite feels balanced

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