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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta tossed with penne and sausage, finished with a lightly thickened Cajun cream sauce. Browned andouille (or smoked sausage) plus simmered broth-cream creates a silky coating with parmesan stirred in for clingy texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Cajun
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

Andouille or smoked sausage, sliced
  • 1 lb andouille or smoked sausage
Penne pasta
  • 1 lb penne pasta
Bell peppers
  • 1 red bell pepper
  • 1 green bell pepper
Aromatics
  • 1 onion
  • 4 clove garlic
Seasonings and liquids
  • 2 tbsp Cajun seasoning
  • 1 cup heavy cream
  • 1.5 cup chicken broth
  • 0.5 cup pasta water reserve from cooking the pasta
  • 1 tbsp butter
  • 0.5 cup parmesan grated
  • 1 salt to taste
Serving herbs
  • 1 green onions for serving
  • 1 parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook pasta and prep
  1. Bring a large pot of salted water to a boil and cook penne until al dente, about 8–10 minutes, stirring occasionally until tender with a firm center. Reserve 1/2 cup pasta water right before draining, then drain the pasta.
Brown sausage
  1. Heat butter in a large skillet over medium-high heat until melted and foaming, about 1 minute, then add the sliced andouille (or smoked sausage). Brown the sausage, stirring occasionally, until browned on the edges, about 4–6 minutes, then remove and set aside.
Sauté vegetables and build sauce
  1. In the same skillet, sauté onion and both bell peppers over medium heat for 4–5 minutes, stirring until softened but not mushy, until they look glossy and fragrant.
  2. Add minced garlic and Cajun seasoning and cook for 2 minutes over medium heat, stirring constantly until aromatic and darker in color.
  3. Pour in chicken broth and heavy cream, then simmer over medium heat for 5 minutes until slightly thickened and coats the back of a spoon.
Combine and finish
  1. Add the cooked penne to the skillet along with reserved pasta water, then toss over medium heat until the pasta is evenly coated and looks saucy, about 1–2 minutes.
  2. Stir in parmesan until melted and smooth, with the sauce turning creamy and cohesive, about 30–60 seconds.
  3. Return the browned sausage to the skillet, toss to coat, and season with salt to taste until everything is evenly distributed and flavorful.
  4. Top the pasta with sliced green onions and chopped parsley, finishing with a fresh green pop for serving.

Notes

For the creamiest sauce, simmer just until slightly thickened—then use the reserved pasta water to loosen it so it clings to penne. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently with a splash of broth or cream, as it will thicken as it cools. Freezing is not recommended because the cream can break. If you want a lighter option, use half-and-half instead of heavy cream and add parmesan at the end to help keep the sauce smooth.