Cajun Sausage Pasta
A comforting and flavor-packed dish combining smoked sausage, creamy sauce, and perfectly cooked pasta, ideal for any occasion.
Ingredients
Pasta and Protein
- 8 oz pasta (penne or fusilli) Cooked until al dente
- 1 lb smoked sausage (sliced) Can use andouille or turkey sausage as alternatives
Vegetables
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 bell pepper (chopped)
Sauce and Seasoning
- 2 cups heavy cream Can use half-and-half or lower-fat cream alternatives
- 1 cup shredded cheese (cheddar or pepper jack) For creaminess; can mix cheeses
- 2 teaspoons Cajun seasoning Adjust to taste for spice level
- Salt and pepper to taste
Garnish
- Fresh parsley (for garnish)
Cooking Essentials
- 1 tablespoon olive oil For sautéing
Instructions
Preparation
- Gather all the ingredients. Chop the onion, bell pepper, and garlic, and slice the smoked sausage.
Cooking Pasta
- In a large pot, bring water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
Sautéing Sausage
- In the same large pot over medium heat, add the olive oil. Once hot, add the sliced sausage and cook for about 5-7 minutes until browned.
Cooking Vegetables
- Add the chopped onion, minced garlic, and bell pepper to the pot. Sauté for 3-5 minutes until the vegetables are soft.
Making the Sauce
- Pour in the heavy cream, stirring well to combine with the sausage and vegetables. Allow the mixture to bubble gently.
- Add the Cajun seasoning, salt, and pepper to taste. Stir until combined.
- Gradually stir in the shredded cheese until melted and the sauce becomes creamy.
Combining
- Toss in the cooked pasta, mixing well until the pasta is coated with the creamy sauce. If needed, add pasta water to reach desired consistency.
Serving
- Taste and adjust seasoning. Serve onto plates or bowls, garnishing with freshly chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently adding a splash of cream if needed. For a lighter version, substitute sausage with grilled chicken or a vegetarian protein.