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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne coated in a smoky brick-red cream sauce, finished with browned andouille sausage coins and tri-color bell pepper bites. One-pot style cooking creates a silky sauce that clings to every tube, with parmesan melted in for extra body.
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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, sliced into rounds
  • 14 oz andouille or smoked sausage slice 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 cloves garlic 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
  • salt to taste
Fresh parsley
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta and sausage
  1. Cook the penne in salted boiling water until al dente, about 8–10 minutes, then reserve 1/2 cup pasta water and drain, with the pasta looking tender but still firm in the center.
  2. Cook the sliced andouille or smoked sausage in a large skillet over medium-high heat until browned on both sides, about 6–8 minutes, then remove and set aside, leaving visible caramelized edges on the rounds.
Make the Cajun cream sauce and combine
  1. Melt the butter in the same pan, then cook the diced onion and diced bell pepper for 4 minutes, stirring until they soften and look glossy.
  2. Add the minced garlic and Cajun seasoning and cook for 1 more minute, until fragrant with a smoky brick-red tint in the pan.
  3. Pour in the chicken broth and heavy cream and simmer for 4–5 minutes, stirring until the sauce is slightly thickened and coats the back of a spoon.
  4. Stir in the grated parmesan until fully melted, producing a smooth, creamy sauce with a brick-red color.
  5. Toss in the drained pasta and set-aside sausage, adding reserved pasta water a splash at a time to loosen if needed, until the penne is evenly coated and glossy.
  6. Serve immediately with fresh parsley on top, finishing with cracked black pepper if you want a bit more bite and visual contrast.

Notes

Pro tip: simmer the cream just until slightly thickened so the sauce clings to the penne without turning grainy; if it tightens too much as it stands, loosen with a splash of reserved pasta water. Refrigerate leftovers in an airtight container up to 3 days; reheat gently with a splash of milk or broth to restore creaminess. Freezing is not recommended because cream sauces can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (sauce will be thinner—simmer 1–2 minutes longer).