Creamy Cajun Sausage Pasta

Cajun cooking from Louisiana leans on bold spice blends and smoky sausage to turn everyday ingredients into something lively. This creamy pasta folds Andouille-style links and sweet peppers into a rich skillet sauce with just enough heat for a weeknight bowl.

Serves 6

Estimate for one serving

• 685 cal
• 24g protein
• 52g carbs
• 42g fat
• 5g fiber

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Ingredients

• 12 oz penne pasta
• 14 oz smoked sausage (Andouille or kielbasa), sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, sliced into strips
• 1 large green bell pepper, sliced into strips
• 4 garlic cloves, minced
• 2 tbsp Cajun seasoning (no-salt added)
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (adjust for heat)
• 1 cup chicken broth
• 1 1/2 cups heavy cream
• 3/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• to taste kosher salt
• to taste black pepper

Instructions

1. 1Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente, about 9-11 minutes. Reserve pasta water, then drain and set aside.
2. 2While pasta cooks, heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add sliced sausage in a single layer and cook undisturbed for 2 minutes until browned. Flip and cook another 2 minutes. Remove sausage to a plate.
3. 3Reduce heat to medium. Add remaining olive oil to the same skillet. Add diced onion and cook for 3 minutes until starting to soften.
4. 4Add sliced red and green bell peppers to the skillet. Sauté for 4-5 minutes until peppers are crisp-tender and onions are translucent.
5. 5Add minced garlic, Cajun seasoning, smoked paprika, and red pepper flakes. Stir constantly for 30-45 seconds until fragrant, being careful not to burn the spices.
6. 6Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
7. 7Lower heat to medium-low and slowly whisk in heavy cream. Bring to a gentle simmer (do not boil) and cook for 3-4 minutes until sauce begins to thicken.
8. 8Stir in grated Parmesan cheese until fully melted and smooth, about 1 minute. If sauce is too thick, add reserved pasta water at a time until desired consistency.
9. 9Return cooked sausage to the skillet along with drained pasta. Toss everything together for 1-2 minutes over low heat until pasta and sausage are coated in the creamy sauce. Season with salt and black pepper to taste.
10. 10Remove from heat. Stir in half the chopped parsley. Let rest for 2 minutes to allow sauce to thicken further before serving.