Creamy Cajun Sausage Pasta
This creamy Cajun pasta combines smoky sausage, diced bell peppers, and a rich cheese sauce for a comforting, flavorful dinner perfect for spice lovers.
Equipment
- 1 large skillet or pot
- 1 measuring cups and spoons
- 1 Knife for slicing sausage and dicing vegetables
Ingredients
- 10 oz smoked sausage Andouille or kielbasa, sliced into rounds
- 4 oz pasta penne or rigatoni
- 1 cup mixed bell peppers diced
- 1/4 cup onion diced
- 1 oz fresh spinach optional
- Chopped parsley for garnish
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 oz Parmesan cheese shredded
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
Instructions
- Slice the smoked sausage into thin rounds. Dice the bell peppers and onion.
- Heat olive oil in a large skillet or pot over medium-high heat. Brown the sausage slices on both sides, then remove and set aside.
- Add the diced bell peppers and onion to the pot and cook for 3 to 5 minutes until softened.
- Sprinkle Cajun seasoning and garlic powder over the vegetables and stir to coat evenly.
- Pour in chicken broth and bring to a gentle simmer, scraping browned bits from the pot bottom.
- Add pasta directly to the pot. Stir occasionally and cook uncovered for 10 to 12 minutes until pasta is al dente and liquid is mostly reduced.
- Reduce heat to low. Stir in heavy cream and shredded Parmesan cheese until the cheese melts and sauce is creamy.
- Return browned sausage to the pot. Add cayenne pepper and fresh spinach if desired. Stir to combine and warm through.
- Taste and season with salt and black pepper as needed.
- Garnish with chopped parsley and additional Parmesan or red pepper flakes if desired. Serve immediately.
Notes
- Adjust Cajun seasoning for preferred spice level.
- Use lighter cream or milk for a lighter dish.
- Can be made ahead and reheated easily.