Name: Cajun Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 12 oz smoked sausage, sliced into rounds; 2 tablespoons olive oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small yellow onion, sliced; 3 cloves garlic, minced; 2 teaspoons Cajun seasoning; 1/2 teaspoon smoked paprika; 1/4 teaspoon red pepper flakes (optional); 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 8 oz penne or your favorite pasta; Salt and black pepper to taste; Fresh parsley, chopped (for garnish)

A comforting, creamy, and spicy Cajun sausage pasta that brings the bold flavors of the South to the dinner table. Packed with smoky sausage, colorful bell peppers, and a rich, velvety sauce, this one-pot dish is everything I crave on a busy weeknight — hearty, quick, and full of flavor.

Why You’ll Love This Recipe

I love how this Cajun sausage pasta comes together in just 30 minutes, making it ideal for nights when I need something delicious without spending hours in the kitchen. The smoky sausage adds depth, the peppers bring a subtle sweetness, and the creamy Cajun sauce ties it all together with a spicy kick. It’s also incredibly customizable — perfect for using up leftover veggies or switching up the protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz smoked sausage, sliced into rounds

1 red bell pepper, sliced

2 tablespoons olive oil

1 green bell pepper, sliced

1 small yellow onion, sliced

3 cloves garlic, minced

2 teaspoons Cajun seasoning

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes (optional, for heat)

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

8 oz penne or your favorite pasta

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Directions

I start by cooking the pasta according to the package instructions, then drain and set it aside.

In a large skillet over medium heat, I heat the olive oil and add the sliced sausage, cooking until browned (about 4-5 minutes). I then remove it and set it aside.

Using the same skillet, I add the bell peppers and onion and sauté them for 5-6 minutes until softened. I stir in the garlic and cook for another minute.

Then I sprinkle in the Cajun seasoning, smoked paprika, and red pepper flakes, cooking for 30 seconds to release their aromas.

I pour in the heavy cream and chicken broth, stir everything together, and let it simmer.

Once it simmers, I stir in the Parmesan cheese until the sauce becomes smooth and creamy.

I return the sausage to the skillet, add the cooked pasta, and toss everything until it’s coated in the flavorful sauce.

I finish by seasoning with salt and pepper, garnish with fresh parsley, and serve it warm.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories per Serving: Approximately 560 kcal

Variations

I sometimes swap the sausage for grilled chicken or shrimp when I want a different protein.

If I’m feeling extra indulgent, I add a touch more cream or even a handful of shredded cheese for an ultra-rich sauce.

For a veggie-packed version, I toss in mushrooms, spinach, or zucchini.

I can easily adjust the heat level by increasing or omitting the red pepper flakes.

Gluten-free pasta works just as well if I want a GF-friendly version.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the stovetop or microwave and add a splash of chicken broth or cream to bring the sauce back to life. I don’t recommend freezing this dish, as the creamy sauce can separate once thawed.

Related Recipes:

Homemade Sweet Potato Cornbread

FAQs

How spicy is Cajun sausage pasta?

It has a mild to moderate kick depending on how much Cajun seasoning and red pepper flakes I use. I like adjusting the spice to match my heat tolerance.

Can I make this ahead of time?

Yes, I often prepare the sauce and pasta separately, then combine them just before serving for the best texture and flavor.

What kind of sausage should I use?

I usually go for smoked sausage like andouille or kielbasa, but any fully cooked sausage with a smoky flavor works great.

Can I use milk instead of cream?

I can, but the sauce won’t be as rich. Whole milk is a better substitute than low-fat versions for creaminess.

What pasta shape works best?

Penne holds the sauce well, but I also like using rigatoni, fusilli, or farfalle for a fun twist.

Conclusion

This Cajun sausage pasta is one of those recipes I keep coming back to — it’s rich, satisfying, and full of bold flavor. Whether I’m feeding the family or just want a cozy bowl of comfort, this dish delivers every time. It’s fast, flexible, and always a hit at the dinner table.

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