Creamy Cajun Sausage Pasta 

Introduction

What happens when smoky sausage meets a creamy Cajun sauce bursting with spice and comfort? The answer is this Creamy Cajun Sausage Pasta — a restaurant-worthy dish ready in just 30 minutes. Perfectly seasoned sausage slices tossed in a velvety garlic-Parmesan sauce with a Cajun kick, coating every strand of pasta in bold flavor. It’s rich, spicy, and comforting all at once — the ultimate one-pan dinner for busy nights!

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Ingredients List

For the Pasta

• 12 oz (340 g) penne pasta (or any short pasta like rigatoni or rotini)
• 1 Tbsp olive oil
• 14 oz (400 g) smoked sausage or andouille sausage, sliced into rounds
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced

For the Cajun Cream Sauce

• 2 cups (480 ml) heavy cream
• 1 cup (100 g) grated Parmesan cheese
• 1 ½ Tbsp Cajun seasoning (store-bought or homemade)
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional for extra heat)
• Salt and black pepper, to taste
• 2 Tbsp unsalted butter
• Chopped parsley, for garnish

Substitutions:

• Use half-and-half or evaporated milk instead of heavy cream for a lighter sauce.
• Try turkey sausage or chicken sausage for a leaner option.
• For gluten-free, use gluten-free pasta.

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Timing

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: ~30 minutes — 25% faster than most creamy pasta dishes thanks to the one-pan method.

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Step-by-Step Instructions

Step 1: Cook the Pasta

Boil pasta in salted water according to package directions. Reserve ½ cup of pasta water before draining.

Step 2: Brown the Sausage

Heat olive oil in a large skillet over medium-high heat. Add sausage slices and cook until browned on both sides (about 4–5 minutes). Remove and set aside.

Step 3: Sauté Aromatics

In the same pan, melt butter. Add onion, garlic, and bell peppers. Cook until softened, about 3–4 minutes, scraping up browned bits for flavor.

Step 4: Make the Creamy Cajun Sauce

Pour in the heavy cream and stir in Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Bring to a gentle simmer, then add Parmesan cheese. Stir until the sauce thickens and becomes silky.

Step 5: Combine Everything

Add cooked pasta and sausage back into the pan. Toss well to coat in sauce. If too thick, add a splash of reserved pasta water until creamy.

Step 6: Serve

Garnish with chopped parsley and a sprinkle of Parmesan. Serve hot and enjoy the bold Cajun flavor in every bite!

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Nutritional Information (per serving, serves 4)

Nutrient	Amount
Calories	640 kcal
Protein	28 g
Carbohydrates	54 g
Fat	34 g
Sugar	5 g
Sodium	940 mg

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Healthier Alternatives for the Recipe

• Use whole-grain or chickpea pasta for more fiber and protein.
• Swap cream for Greek yogurt or coconut milk for a lighter texture.
• Add veggies like spinach, mushrooms, or zucchini for a nutrient boost.
• Use turkey sausage to cut fat while keeping flavor.

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Serving Suggestions

• Serve with garlic bread or toasted baguette slices.
• Add a side salad with lemon vinaigrette to balance the richness.
• Top with crushed red pepper flakes for spice lovers.
• Pairs perfectly with iced tea or a cold lager for casual dinners.

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Common Mistakes to Avoid

1. Overcooking pasta — it should be al dente so it absorbs the sauce properly.
2. Adding cheese too early — it can curdle; stir it in after the sauce thickens.
3. Not browning sausage enough — caramelization adds flavor depth.
4. Skipping pasta water — it helps emulsify and thicken the sauce naturally.
5. Over-salting — Cajun seasoning and sausage already contain salt.

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Storing Tips for the Recipe

• Refrigerator: Store in airtight container for up to 3 days.
• Reheat: Add a splash of milk or cream and heat gently over low flame.
• Freezer: Freeze for up to 1 month; thaw overnight before reheating.
• Avoid microwaving too long — it can split the sauce.

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Conclusion

This Creamy Cajun Sausage Pasta is rich, spicy, and packed with Southern-style comfort in every forkful. It’s the ultimate 30-minute meal that transforms simple ingredients into bold flavors. Try it tonight, share your results in the comments, and subscribe for more easy, creamy pasta recipes!

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FAQs

Q1: Can I make it non-spicy?
Yes! Simply reduce the Cajun seasoning and omit the cayenne pepper.

Q2: Can I use milk instead of cream?
You can, but the sauce will be thinner — use cornstarch slurry (1 tsp + 2 Tbsp water) to thicken.

Q3: Can I make it ahead?
Yes! Prepare sauce and sausage ahead; cook pasta fresh before mixing to avoid sogginess.

Q4: What’s the best sausage for this recipe?
Andouille adds smoky spice, but kielbasa or Italian sausage work well too.

Q5: Can I add shrimp or chicken?
Definitely — combine shrimp, sausage, and chicken for a classic Cajun “trio pasta”!