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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta coats penne in a smoky brick-red cream sauce with browned andouille sausage coins and tri-color-style bell peppers. One pot flavor in under an hour: simmered cream, melted parmesan, and a quick toss with reserved pasta water for silky texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Andouille or smoked sausage
  • 14 oz andouille or smoked sausage Sliced into rounds
Penne pasta
  • 1 lb penne pasta
Butter
  • 2 tbsp butter
Onion
  • 1 onion Diced
Red bell pepper
  • 1 red bell pepper Diced
Garlic
  • 4 garlic cloves Minced
Cajun seasoning
  • 2 tbsp Cajun seasoning
Chicken broth
  • 1 cup chicken broth
Heavy cream
  • 1.5 cup heavy cream
Parmesan cheese
  • 0.5 cup parmesan cheese Grated
Salt
  • 1 salt To taste
Fresh parsley
  • 1 fresh parsley For garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil, then cook the penne until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
Brown the sausage
  1. Heat a large skillet over medium-high heat and cook the sliced andouille sausage until browned on both sides. Remove the sausage and set it aside.
Build the Cajun cream sauce
  1. Melt the butter in the same pan, then cook the onion and red bell pepper for 4 minutes. Add the garlic and Cajun seasoning and cook for 1 more minute.
Simmer and thicken
  1. Pour in the chicken broth and heavy cream, then simmer for 4–5 minutes until slightly thickened. Stir until smooth.
Finish and serve
  1. Stir in the parmesan until melted, then toss in the penne and browned sausage. Add pasta water as needed to loosen into a creamy coating.
Garnish
  1. Serve immediately, topped with fresh parsley and cracked pepper if desired. Keep the sauce glossy by serving right after tossing.

Notes

Pro tip: reserve pasta water and add it gradually—aim for a sauce that clings to the penne without turning thin. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a splash of water or broth to restore creaminess. Freezing isn’t recommended because heavy cream can break after thawing. For a lighter option, swap heavy cream for evaporated milk plus a little parmesan, and simmer 1–2 minutes longer to thicken.