Cajun Sausage Pasta
A comforting and bold homemade pasta dish featuring smoky sausage, creamy sauce, and Cajun spices, perfect for family dinners or gatherings.
Ingredients
Pasta and Sauce Ingredients
- 12 ounces pasta (penne, rigatoni, or fusilli) Sturdy shapes hold the sauce well.
- 1 pound smoked sausage, sliced (andouille or kielbasa) Smoky sausage is traditional, but turkey sausage works for a lighter spin.
- 2 tablespoons olive oil or butter For browning the sausage and aromatics.
- 1 medium onion, finely chopped Provides sweetness to balance the spice.
- 3 cloves garlic, minced Fresh garlic for depth.
- 1 red bell pepper thinly sliced Color and sweetness; use yellow for a milder taste.
- 2 tablespoons Cajun seasoning Homemade or store-bought; adjust to taste.
- 1/2 teaspoon smoked paprika Adds warmth and smoke.
- 1 cup chicken broth For building the sauce; vegetable broth is fine for a vegetarian swap.
- 1 cup heavy cream or half-and-half Heavy cream makes an indulgent treat; use evaporated milk for a lighter option.
- 1/2 cup grated Parmesan cheese Salty, nutty finish; omit for a dairy-free option or use nutritional yeast.
- to taste Salt and black pepper Remember, smoked sausage can be salty, so taste before over-salting.
- to taste Fresh parsley or green onions, chopped Brightens the dish at the end.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- Reserve 1/2 cup of pasta water, then drain the pasta.
Browning the Sausage
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Add the sliced sausage and brown for 3 to 4 minutes, turning so it develops color. Remove sausage and set aside.
Cooking the Vegetables
- In the same skillet, add onion and bell pepper. Sauté for 4 minutes until softened and fragrant.
- Add garlic and cook for 30 seconds more.
Making the Sauce
- Stir in Cajun seasoning and smoked paprika, coating the vegetables so the spices bloom.
- Pour in chicken broth to deglaze the pan, scraping up browned bits. Let it reduce slightly, about 2 minutes.
- Lower the heat and stir in cream and Parmesan.
Combining Everything
- Add the browned sausage back to the skillet and simmer for 2 to 3 minutes until the sauce begins to thicken.
- Toss the drained pasta into the sauce, adding a splash of reserved pasta water to loosen if needed.
- Taste and adjust salt and pepper. Sprinkle chopped parsley or green onions on top and serve immediately.
Notes
For added texture, finish with a squeeze of lemon or a handful of arugula for a peppery lift. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop adding a splash of milk or broth.