Creamy Cajun Sausage Pasta is a delicious blend of spicy sausage, tender pasta, and a rich, creamy sauce that brings just the right amount of heat and comfort to your plate. You’ll love the way the bold Cajun seasonings mix with the smooth creaminess for a dish that feels both hearty and satisfying.
I always find this recipe perfect when I want something quick but full of flavor. The sausage adds a nice kick without being overpowering, and the creamy sauce makes everything come together so smoothly. Plus, it’s a great way to impress family or friends without spending hours in the kitchen.
My favorite way to enjoy this pasta is with a simple green salad and some crusty bread to soak up the sauce. It’s the kind of meal that warms you up on a chilly evening and leaves you feeling happily full. Whether it’s a weekday dinner or a casual gathering, this creamy Cajun sausage pasta never disappoints.
Key Ingredients & Substitutions
Cajun Sausage: Andouille sausage is classic here for its smoky, spicy flavor. If unavailable, smoked sausage or kielbasa with added Cajun spices works well. For a lighter option, try turkey sausage.
Penne Pasta: Penne holds sauce nicely, but rigatoni or ziti are great alternatives. For gluten-free diets, use gluten-free pasta without changing cook time much.
Heavy Cream: Heavy cream creates the dish’s creamy richness. For a lighter feel, half-and-half or coconut milk can substitute, though the sauce will be less thick.
Cajun Seasoning & Spices: A good-quality Cajun seasoning blend is key for that signature kick. Adjust the amount or skip the crushed red pepper if you prefer less heat.
Sun-Dried Tomatoes: These add a nice tang and sweetness but can be left out or swapped with roasted red peppers for a different twist.
How Do I Get the Perfect Creamy Sauce Without It Splitting?
Maintaining a smooth and creamy sauce means careful heat control and timing. Here’s my approach:
- After sautéing onions and garlic, add spices and cook briefly to boost flavor.
- Slowly add chicken broth and heavy cream, stirring constantly.
- Simmer gently—avoid boiling—to prevent cream from curdling.
- Add grated Parmesan last, stirring until melted to thicken the sauce naturally.
- Mix in cooked sausage and pasta quickly to combine before sauce cools or thickens too much.
Keeping the sauce warm but not boiling keeps it silky and helps everything stick nicely to the pasta. Trust me, this small patience step makes all the difference!
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without crowding.
- Large skillet or sauté pan – great for browning sausage and making the creamy sauce all in one.
- Wooden spoon – helps you stir the sauce gently without scratching your pan.
- Colander – makes draining pasta quick and easy.
- Measuring cups and spoons – for keeping spices and liquids balanced.
Flavor Variations & Add-Ins
- Swap sausage for grilled chicken or shrimp for a lighter protein option.
- Add bell peppers or spinach to sneak in some veggies and extra color.
- Mix in smoked gouda or shredded cheddar instead of Parmesan for a different cheese twist.
- Use cayenne pepper or hot sauce to turn up the spice if you like it really bold.
Creamy Cajun Sausage Pasta
Ingredients You’ll Need:
- 12 oz penne pasta
- 1 lb Cajun-seasoned sausage (such as Andouille or smoked sausage), sliced into ½-inch rounds
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning (plus extra to taste)
- ½ tsp crushed red pepper flakes (optional, for extra heat)
- Salt and black pepper, to taste
- ½ cup sun-dried tomatoes, chopped (optional, for tang and color)
- Fresh parsley, chopped (for garnish)
Time Needed:
This dish takes about 25-30 minutes total. You’ll spend around 10 minutes preparing the ingredients and cooking the sausage and sauce, and 10-12 minutes boiling the pasta. The last few minutes are for combining everything and warming through.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until just tender (al dente). Drain well and set aside.
2. Brown the Sausage:
Heat the olive oil in a large skillet over medium heat. Add the sliced Cajun sausage and cook until browned on both sides, about 3 to 4 minutes each side. Remove the sausage from the skillet and set it aside.
3. Sauté Onion and Garlic:
In the same skillet, add the chopped onion and cook until softened and translucent, about 3 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Add Spices and Build Sauce:
Sprinkle in the smoked paprika, Cajun seasoning, and crushed red pepper flakes (if using). Stir and cook for 30 seconds to awaken the spices. Pour in the chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently for 4 to 5 minutes until it begins to thicken.
5. Finish the Sauce and Combine:
Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste. Add the chopped sun-dried tomatoes and the cooked sausage back into the skillet, mixing well.
6. Toss Pasta in Sauce:
Add the drained pasta to the skillet and toss everything together so the pasta is well coated in the creamy Cajun sauce. Heat together for another 1 to 2 minutes to blend flavors.
7. Serve:
Sprinkle fresh parsley over the top and extra Parmesan if you like. Serve immediately with some crusty bread on the side to enjoy every bit of the creamy sauce.
Can I Use Frozen Sausage for This Recipe?
Yes, you can! Just make sure to fully thaw the sausage in the fridge overnight before cooking. Pat it dry to avoid extra moisture when browning.
How Can I Make This Dish Spicier or Milder?
To increase heat, add more Cajun seasoning or crushed red pepper flakes. For a milder version, reduce or omit the crushed red pepper and use less Cajun seasoning.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth if the sauce is too thick.
Can I Use Different Types of Pasta?
Absolutely! While penne works great, rigatoni, ziti, or even fusilli are good alternatives. Just adjust cooking time according to the package instructions.
