Description
A rich and flavorful one-pot creamy Cajun sausage pasta that combines smoky Andouille or kielbasa sausage with tender pasta, sautéed bell peppers and onions, all enveloped in a spicy, cheesy sauce made with Cajun seasoning, heavy cream, and Parmesan cheese. Ready in just 30 minutes, it’s a perfect weeknight dinner with a touch of Southern flair.
Ingredients
Scale
Meat and Sausage
- 10 oz smoked sausage (Andouille or kielbasa), thinly sliced
Pasta and Dairy
- 4 oz pasta (penne or rigatoni)
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
Vegetables & Seasonings
- 1 cup diced bell peppers (mixed colors)
- ½ cup diced onion
- 2 tbsp Cajun seasoning
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- 1 cup fresh spinach (optional)
- Chopped parsley for garnish
Liquids and Oils
- 2 cup low-sodium chicken broth (add more if needed)
- 1 tbsp olive oil
Instructions
- Prep Ingredients: Slice the smoked sausage into thin rounds, dice the bell peppers and onions, and measure out the Cajun seasoning, heavy cream, and Parmesan cheese to have everything ready for cooking.
- Cook Sausage & Vegetables: Heat olive oil in a large skillet or pot over medium heat. Add the sausage slices and sauté until they are lightly browned and have released their flavors, then remove the sausage to a plate. In the same skillet, add the diced bell peppers and onions, cooking until they become tender and fragrant.
- Build the Base: Stir the Cajun seasoning and garlic powder into the sautéed vegetables to coat them evenly. Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer to marry the flavors together.
- Cook the Pasta: Add the pasta directly into the simmering broth. Stir occasionally to prevent the pasta from sticking to the bottom and cook until the pasta is al dente, absorbing much of the flavorful broth.
- Make the Creamy Sauce: Reduce the heat to low. Stir in the heavy cream gradually to create a smooth texture, then slowly add the shredded Parmesan cheese, stirring continuously until the sauce is creamy and well incorporated. Return the cooked sausage to the pot, stirring gently to combine all components. If using, fold in fresh spinach now until just wilted.
- Season & Serve: Taste the creamy sausage pasta before adding any additional salt; adjust seasoning with black pepper or extra cayenne pepper if desired for more heat. Garnish with chopped fresh parsley and extra Parmesan cheese or red pepper flakes for a bright, spicy finish. Serve immediately for best flavor and texture.
Notes
- You can substitute smoked sausage with spicy chorizo or any smoked kielbasa.
- Cajun seasoning can be adjusted based on preferred spice level; omit cayenne for milder taste.
- Adding fresh spinach is optional but adds a nice color and nutrition boost.
- If the sauce gets too thick, add a splash more chicken broth or cream.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
