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Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne coated in a simmered cream-and-broth sauce and finished with parmesan. Andouille sausage gets browned in butter, then the pasta is tossed with reserved cooking water for a silky, 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
Ingredients Equipment Method Notes

Ingredients
  

Andouille or smoked sausage
  • 1 lb andouille or smoked sausage
Penne pasta
  • 1 lb penne pasta
Bell peppers
  • 1 red bell pepper
  • 1 green bell pepper
Onion and garlic
  • 1 onion
  • 4 garlic
Seasoning and dairy
  • 2 tbsp Cajun seasoning
  • 1 cup heavy cream
  • 1 tbsp butter
  • 1.5 cup chicken broth
  • 0.5 cup pasta water Reserved pasta water from cooking the penne.
Cheese
  • 0.5 cup parmesan Grated.
For serving and seasoning
  • 1 green onions For serving.
  • 1 parsley For serving.
  • 1 salt To taste.

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Bring a pot of salted water to a boil and cook penne until al dente, about 10 minutes. Reserve 1/2 cup pasta cooking water and drain the rest.
Brown the sausage
  1. Melt butter in a large skillet over medium-high heat. Add sliced andouille and cook until browned, then remove sausage and set aside.
Build the Cajun sauce
  1. In the same skillet, sauté diced onion and both bell peppers for 4-5 minutes until softened. Add garlic and Cajun seasoning and cook for 2 minutes, stirring to coat.
Simmer and thicken
  1. Pour in chicken broth and heavy cream, then simmer for 5 minutes until slightly thickened. Keep the simmer steady so the sauce stays creamy.
Combine and finish
  1. Add the cooked pasta and reserved pasta water, then toss and stir until the pasta is coated and the sauce clings. Sprinkle in grated parmesan and stir until melted.
Season and serve
  1. Return the browned sausage to the skillet and toss to coat. Season with salt to taste, then top with green onions and parsley before serving.

Notes

For best sauce texture, reserve pasta water right before draining and add it gradually so the cream sauce turns glossy without getting thin. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of broth or water. Freezing is not recommended because the cream can break after thawing. To make it lighter, swap half the heavy cream for evaporated milk and reduce the butter slightly.