What the heck is this?
Imagine this: you’re craving something with a little kick, a lot of flavor, and enough comfort to make you forget your troubles. That’s exactly what this Creamy Cajun Sausage Pasta delivers. We’re talking smoky andouille sausage, perfectly seasoned with that holy trinity of Cajun cooking (onions, bell peppers, celery), all swimming in a rich, creamy sauce that’s got just enough heat to make your taste buds dance. It’s like New Orleans decided to have a pasta party, and honestly? We’re all invited. My spice-loving sister declared this “dangerously addictive,” and my usually picky brother-in-law went back for thirds. When you can make a grown man abandon his dignity for pasta, you know you’ve got something special.
Why You’ll Love This Recipe
- Perfect balance of creamy richness and Cajun heat
- Ready in 30 minutes but tastes like you’ve been cooking all day
- One-pot wonder that makes cleanup a breeze
- Smoky sausage makes it feel indulgent without breaking the bank
- Customizable heat level — make it mild or bring the fire
- Leftovers taste even better the next day (if there are any)
The Good Stuff You’ll Need
For the Pasta & Sausage:
- 1 lb penne or rigatoni pasta
- 1 lb andouille sausage, sliced into rounds
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
For the Cajun Magic:
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Creamy Goodness:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 cup grated parmesan cheese
- 2 tbsp tomato paste
For the Finishing Touch:
- 1/2 cup reserved pasta water
- 2 green onions, sliced
- Fresh parsley, chopped
- Extra parmesan for serving
- Hot sauce for the brave souls
Let’s Do This
Step 1: Get That Pasta Going
Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Set pasta aside — we’ll reunite it with the sauce soon.
Step 2: Sausage Time
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
Add sliced andouille sausage and cook until browned and crispy on both sides (about 5-6 minutes).
Transfer sausage to a plate and set aside, leaving all those delicious drippings in the pan.
Step 3: Build That Flavor Base
In the same pan with the sausage drippings, add another tbsp of olive oil if needed.
Add diced onion, bell pepper, and celery (the holy trinity!).
Cook for 5-6 minutes until vegetables start to soften.
Add minced garlic and cook for another 30 seconds until fragrant.
Step 4: Spice It Up
Mix all the Cajun seasoning ingredients in a small bowl.
Add the seasoning mixture to the vegetables and stir for 30 seconds until fragrant.
Step 5: Create That Creamy Magic
Add butter to the pan and let it melt.
Sprinkle in flour and cook for 1 minute, stirring constantly to avoid lumps.
Gradually whisk in chicken broth, making sure to scrape up any browned bits from the bottom.
Add tomato paste and whisk until smooth.
Stir in drained diced tomatoes and bring to a simmer.
Step 6: Make It Creamy Dreams
Reduce heat to low and slowly stir in heavy cream and softened cream cheese.
Stir until cream cheese is completely melted and sauce is smooth.
Add grated parmesan and stir until melted.
Step 7: Bring It All Together
Add the cooked pasta and browned sausage back to the pan.
Toss everything together until pasta is well coated with the creamy sauce.
If the sauce seems too thick, add reserved pasta water a little at a time until you reach the perfect consistency.
Taste and adjust seasoning — more salt? More heat? You’re the boss.
Step 8: Serve and Savor
Transfer to serving bowls and top with sliced green onions, fresh parsley, and extra parmesan.
Serve immediately with hot sauce on the side for those who like to live dangerously.
Serving Suggestions
- Serve with crusty French bread for soaking up every drop of sauce
- A simple green salad with vinaigrette helps cut through the richness
- Perfect with a cold beer or a glass of white wine
- Great for date night or when you want to impress without the stress
Switch It Up
Chicken Style: Use sliced chicken thighs instead of sausage Seafood Twist: Add shrimp or crawfish in the last few minutes Veggie Version: Skip the meat and add mushrooms, zucchini, and spinach Extra Heat: Add sliced jalapeños or a dash of Louisiana hot sauce Different Pasta: Try it with shells, bow ties, or even gnocchi
Make-Ahead Tips
- Chop all your vegetables the night before
- The sauce can be made a day ahead and reheated gently
- Cooked sausage can be stored in the fridge for up to 3 days
- Leftovers keep for 4-5 days and reheat beautifully with a splash of cream
Pro Tips for Success
- Don’t skip browning the sausage — those crispy bits add so much flavor
- The holy trinity should be diced about the same size for even cooking
- If your sauce breaks, whisk in a little hot pasta water to bring it back
- Taste and adjust the Cajun seasoning to your preference
- Fresh herbs at the end make all the difference
Questions People Actually Ask
Q: Can I use a different type of sausage? A: Absolutely! Kielbasa, Italian sausage, or even chorizo work great. Andouille just gives it that authentic Cajun flavor.
Q: How spicy is this? A: As written, it’s got a nice kick but won’t burn your face off. Adjust the cayenne to your heat preference.
Q: Can I make this lighter? A: Sure! Use half-and-half instead of heavy cream and reduce the cream cheese. It’ll still be delicious.
Q: What if I can’t find andouille sausage? A: Look in the specialty meat section, or use any smoked sausage. You can even use regular sausage and add a bit of smoked paprika.
Q: Can I freeze the leftovers? A: The sauce might separate a bit when frozen, but it’s still edible. Fresh is definitely better, but desperate times call for desperate measures.
Print
Creamy Cajun Sausage Pasta That’ll Transport You to Louisiana
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Imagine this: you’re craving something with a little kick, a lot of flavor, and enough comfort to make you forget your troubles. That’s exactly what this Creamy Cajun Sausage Pasta delivers. We’re talking smoky andouille sausage, perfectly seasoned with that holy trinity of Cajun cooking (onions, bell peppers, celery), all swimming in a rich, creamy sauce that’s got just enough heat to make your taste buds dance. It’s like New Orleans decided to have a pasta party, and honestly? We’re all invited. My spice-loving sister declared this “dangerously addictive,” and my usually picky brother-in-law went back for thirds. When you can make a grown man abandon his dignity for pasta, you know you’ve got something special.
Ingredients
For the Pasta & Sausage:
- 1 lb penne or rigatoni pasta
- 1 lb andouille sausage, sliced into rounds
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
For the Cajun Magic:
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Creamy Goodness:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 cup grated parmesan cheese
- 2 tbsp tomato paste
For the Finishing Touch:
- 1/2 cup reserved pasta water
- 2 green onions, sliced
- Fresh parsley, chopped
- Extra parmesan for serving
- Hot sauce for the brave souls
Instructions
Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Set pasta aside — we’ll reunite it with the sauce soon.
Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
Add sliced andouille sausage and cook until browned and crispy on both sides (about 5-6 minutes).
Transfer sausage to a plate and set aside, leaving all those delicious drippings in the pan.
In the same pan with the sausage drippings, add another tbsp of olive oil if needed.
Add diced onion, bell pepper, and celery (the holy trinity!).
Cook for 5-6 minutes until vegetables start to soften.
Add minced garlic and cook for another 30 seconds until fragrant.
Mix all the Cajun seasoning ingredients in a small bowl.
Add the seasoning mixture to the vegetables and stir for 30 seconds until fragrant.
Add butter to the pan and let it melt.
Sprinkle in flour and cook for 1 minute, stirring constantly to avoid lumps.
Gradually whisk in chicken broth, making sure to scrape up any browned bits from the bottom.
Add tomato paste and whisk until smooth.
Stir in drained diced tomatoes and bring to a simmer.
Reduce heat to low and slowly stir in heavy cream and softened cream cheese.
Stir until cream cheese is completely melted and sauce is smooth.
Add grated parmesan and stir until melted.
Add the cooked pasta and browned sausage back to the pan.
Toss everything together until pasta is well coated with the creamy sauce.
If the sauce seems too thick, add reserved pasta water a little at a time until you reach the perfect consistency.
Taste and adjust seasoning — more salt? More heat? You’re the boss.
Transfer to serving bowls and top with sliced green onions, fresh parsley, and extra parmesan.
Serve immediately with hot sauce on the side for those who like to live dangerously.
Notes
- Serve with crusty French bread for soaking up every drop of sauce
- A simple green salad with vinaigrette helps cut through the richness
- Perfect with a cold beer or a glass of white wine
- Great for date night or when you want to impress without the stress
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~685 kcal
- Fat: ~42g
- Carbohydrates: ~52g
- Protein: ~28g