Creamy Spicy Cajun Sausage Pasta (Printable)

Spicy Cajun sausage with tender pasta in a rich, creamy sauce—all in one pot for effortless cleanup.

# What You Need:

→ Sausage & Aromatics

01 - 14 oz smoked Cajun sausage, sliced into rounds
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced

→ Vegetables

05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced

→ Spices & Seasonings

07 - 2 teaspoons Cajun seasoning
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon cayenne pepper
10 - Salt and black pepper to taste

→ Pasta & Liquids

11 - 10 oz penne or rigatoni pasta, uncooked
12 - 3 ⅓ cups low-sodium chicken broth
13 - ¾ cup heavy cream

→ Cheese & Garnish

14 - ¾ cup freshly grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley

# How To Cook:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add sliced sausage and cook until browned, about 3-4 minutes. Remove sausage and set aside.
02 - In the same pot, add onion and bell peppers. Sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Return the sausage to the pot. Stir in Cajun seasoning, smoked paprika, cayenne, salt, and pepper until evenly distributed.
04 - Add uncooked pasta to the pot. Pour in chicken broth and heavy cream. Stir well to combine, ensuring pasta is submerged.
05 - Bring to a gentle boil, then reduce to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Stir in Parmesan cheese until melted and sauce is creamy and coats the pasta.
07 - Remove from heat. Let pasta rest uncovered for 2-3 minutes to thicken. Garnish with chopped parsley before serving.

# Expert Tips:

01 -
  • Everything cooks in one pot so you spend less time cleaning and more time eating
  • The pasta absorbs all those spicy savory flavors while it cooks
  • It comes together in under 40 minutes but tastes like it simmered all day
02 -
  • The pasta continues absorbing liquid as it rests so dont panic if it looks slightly loose when you turn off the heat
  • Use a pot thats deep enough because this will bubble up when you add the cream
  • Low sodium broth is crucial since the sausage and seasoning bring plenty of salt already
03 -
  • Reserve a splash of pasta water before the sauce fully reduces it can save you if things get too thick
  • Let the sausage get properly browned not just cooked that fond creates depth in the final dish

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