Creamy Spicy Cajun Sausage Pasta (Printable)

Rich pasta with spicy Cajun sausage, tender noodles, and creamy sauce—all cooked in one pot.

# What You’ll Need:

→ Sausage & Aromatics

01 - 14 oz smoked Cajun sausage, sliced
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 Prepare:

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.
03 - Return the sausage to the pot. Stir in Cajun seasoning, smoked paprika, cayenne, salt, and pepper until well distributed.
04 - Add uncooked pasta and pour in the chicken broth and heavy cream. Stir well to combine all ingredients.
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 of the liquid is absorbed.
06 - Stir in Parmesan cheese until melted and the sauce is creamy. Remove from heat and let the pasta rest uncovered for 2-3 minutes to thicken.
07 - Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • Everything happens in one pot so you spend more time eating and less time scrubbing dishes
  • The pasta cooks directly in the sauce absorbing all those spicy smoky flavors
  • It comes together in 35 minutes start to finish but tastes like it simmered all day
02 -
  • The pasta will continue absorbing liquid even after you turn off the heat, so remove it from the stove while there's still some sauce visible
  • Low-sodium broth is crucial because the sausage and seasoning bring plenty of salt on their own
  • If the sauce gets too thick before the pasta is done, add just a splash more broth
03 -
  • Pre-slice your sausage and vegetables the night before for an even faster weeknight dinner
  • Use a pot with a heavy bottom to prevent the cream from scorching on the bottom

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