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5 Amazing Creamy Cajun Sausage Pasta Fixes

Creamy Cajun Sausage Pasta
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Whip up this quick and flavorful Creamy Cajun Sausage Pasta for a satisfying weeknight dinner. It brings the smoky spice of Cajun seasoning together with a rich, creamy sauce and hearty sausage.

Ingredients

Scale
  • 1 pound pasta (penne or rotini recommended)
  • 1 tablespoon olive oil
  • 1 pound smoked sausage (like andouille or kielbasa), sliced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Cajun seasoning (or more, to taste)
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook pasta according to package directions. Reserve about 1 cup of the starchy pasta water before draining.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 4-5 minutes. Remove sausage and set aside.
  3. Add onion to the skillet and cook until softened, about 3 minutes. Add garlic and Cajun seasoning; cook for 1 minute until fragrant.
  4. Sprinkle flour over the onion mixture and stir for 1 minute to cook out the raw flour taste.
  5. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring constantly until the sauce begins to thicken.
  6. Reduce heat to low. Stir in the heavy cream and Parmesan cheese. Continue stirring until the sauce is smooth and creamy. Do not boil.
  7. Return the cooked sausage to the skillet. Add the drained pasta. Toss everything together to coat well.
  8. If the sauce is too thick, add reserved pasta water, one splash at a time, until you reach your desired consistency.
  9. Season with salt and pepper as needed. Serve immediately, garnished with fresh parsley.

Notes

  • Make sure to use fully cooked smoked sausage for the best flavor profile.
  • Adjust the amount of Cajun seasoning based on how spicy you prefer your sauce.
  • For a richer sauce, substitute half-and-half for the heavy cream, though the texture will be slightly thinner.

Nutrition

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