Introduction
The kitchen smells like smoked meat and roasted peppers, and the pan sings a happy sizzle. Right then I know dinner’s ready: Cajun Sausage Pasta is on the table. It’s quick, a little spicy, and always a crowd-pleaser. This always takes me back to Sunday dinners.
Why You’ll Love This
- Fast weeknight meal that tastes like you cooked all day.
- Budget-friendly ingredients, but big on flavor.
- Creamy, cheesy sauce kids and adults both enjoy.
- Easy to scale for leftovers or guests.
Quick Recipe Snapshot
- Servings: 3–4
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Skill level: Easy
- Taste: smoky + creamy + a gentle kick
Warm and reassuring: you can pull this together even on a busy night.
Ingredients You’ll Need
- 8 oz pasta (penne or fusilli)
- 1 lb smoked sausage, sliced
- 1 tablespoon Cajun seasoning
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Chef notes:
- Fresh garlic = bigger flavor.
- Slice sausage evenly for even browning.
- Use pepper jack for extra heat.
- Choose a firm bell pepper for texture.
How to Make It
- First, bring a pot of salted water to a boil and cook the pasta until just al dente. Drain and set aside. You want a little bite because it will finish in the sauce.
- Next, heat a large skillet over medium. Add the sliced sausage and let it brown and sizzle, about 5–6 minutes. Watch for golden edges and a bit of crispy fat.
- Then, add the diced onion and bell pepper. Sauté until the onion turns translucent and the pepper softens, about 4 minutes. Stir in the garlic for the last 30 seconds until fragrant.
- After that, sprinkle in the Cajun seasoning and stir. Cook one minute so the spices bloom and smell toasty.
- Now pour in the heavy cream and bring the pan to a gentle simmer. Let the cream thicken slightly; you’ll see it cling to the back of a spoon.
- Finally, fold in the cooked pasta and shredded cheese. Stir until the cheese melts and the sauce coats each piece. Taste and season with salt and pepper. Sprinkle parsley and serve hot.
Kitchen Tips (From My Kitchen)
- Time-saver: Cook pasta while you brown the sausage to save a solid 8–10 minutes.
- Common mistake + fix: Don’t overcook the pasta; if sauce looks too thick, add a splash of pasta water to loosen it.
- Simple variation: Swap smoked sausage for andouille or add a pinch more Cajun seasoning for heat.
Serving Ideas
- Weeknight dinner: Spoon into bowls and top with extra parsley.
- Casual brunch: Serve with scrambled eggs and crusty toast.
- Game day: Offer tortilla chips and pickled jalapeños on the side.
- Holiday side: Bring a smaller batch to a potluck for a smoky crowd-pleaser.
- Garnish ideas: Lemon wedge, extra cheddar, or green onions.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in portions for up to 2 months; thaw overnight in fridge.
- Reheat: Warm gently on the stove with a splash of cream or milk to revive creaminess.
Leftover idea: Turn cooled pasta into a skillet bake or stuff into wraps for a hearty sandwich.
Cajun Sausage Pasta
Ingredients
Method
- Bring a pot of salted water to a boil and cook the pasta until just al dente. Drain and set aside.
- Heat a large skillet over medium. Add the sliced sausage and let it brown and sizzle, about 5–6 minutes.
- Add the diced onion and bell pepper. Sauté until the onion turns translucent and the pepper softens, about 4 minutes.
- Stir in the garlic for the last 30 seconds until fragrant.
- Sprinkle in the Cajun seasoning and stir. Cook for one minute.
- Pour in the heavy cream and bring the pan to a gentle simmer. Let the cream thicken slightly.
- Fold in the cooked pasta and shredded cheese. Stir until the cheese melts and the sauce coats each piece.
- Taste and season with salt and pepper. Sprinkle parsley and serve hot.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Prepare through step 5, cool, and refrigerate. Reheat, then add pasta and cheese just before serving.
Q: What can I substitute for heavy cream?
A: Use half-and-half plus a tablespoon of butter, or a mix of milk and cream cheese for richness.
Q: How do I know it’s done?
A: The sausage should have golden edges, veggies soft, and the sauce should cling to the pasta; that’s your green light. This Cajun Sausage Pasta should look glossy and slightly thickened.
Q: Can I freeze it?
A: Yes, though cream-based dishes change texture slightly; freeze in portioned containers and thaw gently.
Final Thoughts
This recipe is the kind of dinner I fall back on when I want something comforting but uncomplicated. Try to use a hot skillet for browning, and don’t rush the spice bloom — it makes a difference. Tweak the heat and the cheese to make it yours. Give it a try and tell me how your version of Cajun Sausage Pasta turned out.
Conclusion
If you’d like a one-pot spin, check out this version: One Pot Creamy Cajun Sausage Pasta – Pass Me Some Tasty. For another creamy take with slightly different seasonings, see Creamy Cajun Sausage Pasta – The Cookin Chicks.
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