Description

So you know regular alfredo pasta? That creamy, indulgent, makes-you-want-to-take-a-nap-after-eating-it goodness? Well, this is that pasta’s wild, exciting cousin who went to New Orleans and came back with some serious attitude. We’re talking smoky andouille sausage, a kick of Cajun spice, all swimming in the silkiest, most luxurious homemade alfredo sauce you’ve ever put in your mouth. It’s comfort food that doesn’t mess around — rich enough to satisfy your deepest carb cravings but with enough spice to keep things interesting. My family literally fights over the last bowl of this stuff, and I’ve had to start making double batches just to avoid the dinner table drama.

Ingredients

Scale

For the Pasta Foundation:

1 lb penne or rigatoni (something that holds sauce well)
1 lb andouille or smoked sausage, sliced into rounds
2 tbsp olive oil
1 large onion, diced
1 bell pepper, diced (red or green, your choice)
3 cloves garlic, minced
2 tbsp Cajun seasoning (divided)

For the Silky Alfredo Magic:

4 tbsp butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese (don’t you dare use the pre-grated stuff)
4 oz cream cheese, softened
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp cayenne pepper (adjust to taste)
Salt and white pepper to taste

For the Final Flourish:

1/4 cup fresh parsley, chopped
2 green onions, sliced
Extra Parmesan for serving
Red pepper flakes for the heat seekers

Instructions

Step 1: Get That Pasta Going

Bring a huge pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of that starchy pasta water before draining — you’ll thank me later.

Step 2: Sausage Time

While pasta cooks, heat olive oil in your largest skillet or Dutch oven over medium-high heat. Add sliced sausage and cook until browned and slightly crispy, about 5-6 minutes. Remove sausage and set aside, but leave those beautiful drippings in the pan.

Step 3: Build That Flavor Base

Add diced onion and bell pepper to the same pan with all those sausage drippings. Cook until softened, about 5-6 minutes. Add garlic and 1 tablespoon of Cajun seasoning, cook for another minute until fragrant.

Step 4: Cream Dream Begins

Lower heat to medium-low and add butter to the pan. Once melted, slowly pour in the heavy cream, whisking constantly. Let it simmer gently for 2-3 minutes until it starts to thicken slightly.

Step 5: Cheese Please

Add the softened cream cheese and whisk until completely smooth. Gradually add the grated Parmesan, whisking constantly until melted and silky. Season with garlic powder, paprika, remaining Cajun seasoning, cayenne, salt, and white pepper.

Step 6: Bring It All Together

Add the cooked pasta and sausage back to the pan. Toss everything together, adding pasta water a little at a time until you get that perfect creamy consistency that coats every piece of pasta without being too thick.

Step 7: Taste and Adjust

This is crucial — taste and adjust your seasoning. More Cajun spice? More salt? A touch more cayenne? Make it yours.

Step 8: The Grand Finale

Remove from heat and stir in fresh parsley and green onions. Serve immediately with extra Parmesan and red pepper flakes on the side.

Notes

Fresh Parmesan is Key: Pre-grated cheese has anti-caking agents that prevent smooth melting. Grate your own for silky results.

Low and Slow: Keep heat low when making the sauce to prevent breaking or curdling.

Pasta Water Magic: That starchy water helps bind everything together and creates the perfect consistency.

Timing Matters: Alfredo waits for no one. Have everything ready before you start the sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: ~680 kcal
Fat: ~45g
Carbohydrates: ~42g
Protein: ~28g