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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne tossed in a lightly thickened Cajun cream sauce. Smoked andouille is browned first, then the sauce is simmered with chicken broth and heavy cream before finishing with parmesan for a silky coat.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Andouille or smoked sausage
  • 1 lb andouille or smoked sausage
Penne pasta
  • 1 lb penne pasta
Bell peppers
  • 1 count red bell pepper
  • 1 count green bell pepper
Onion and garlic
  • 1 count onion
  • 4 clove garlic
Cajun seasoning and dairy base
  • 2 tbsp Cajun seasoning
  • 1 cup heavy cream
  • 1.5 cup chicken broth
  • 1 tbsp butter
Cheese and pasta finishing
  • 0.5 cup parmesan Use grated parmesan for smooth melting.
  • 0.5 cup pasta water Reserve from the penne cooking water.
Garnish and seasoning
  • 0.5 count green onions For serving.
  • 0.25 count parsley For serving.
  • Salt Season to taste at the end.

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook the penne until tender, then reserve 1/2 cup of the pasta cooking water.
  2. Drain the penne and set it aside while you make the sauce.
Brown sausage
  1. In a large skillet over medium-high heat, melt the butter and brown the sliced andouille in the butter until lightly crisp, then remove and set aside.
Build the Cajun cream sauce
  1. In the same skillet, sauté the diced onion and bell peppers for 4-5 minutes, stirring until softened.
  2. Add the minced garlic and Cajun seasoning and cook for 2 minutes, until fragrant and coats the vegetables.
  3. Pour in the chicken broth and heavy cream, then simmer for 5 minutes until slightly thickened.
Toss and finish
  1. Add the cooked penne and reserved pasta water to the skillet and toss until the pasta is evenly coated.
  2. Stir in the grated parmesan until melted and the sauce looks smooth and creamy.
  3. Return the browned sausage to the skillet, toss to coat, and season with salt to taste.
  4. Top with green onions and parsley before serving.

Notes

For the creamiest texture, grate the parmesan fresh and add it off-and-on while tossing so it melts without clumping. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended as the cream sauce may separate. To make it gluten-free, swap in gluten-free penne (cook according to package directions) and keep the sauce method the same.