Description
Creamy Cajun Sausage Pasta — a bold, spicy, and comforting one‑pan pasta dish combining smoky sausage, tender pasta, and a rich, creamy Cajun-spiced sauce. Quick to make and full of flavor, it’s perfect for busy nights when you want something satisfying and a little indulgent.
Ingredients
- 12 oz (about 340 g) pasta (penne, rigatoni, or other short pasta)
- 300–350 g smoked sausage (like andouille, kielbasa, or smoked chicken sausage), sliced
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1–2 tbsp Cajun seasoning (adjust to taste)
- ½ cup (120 ml) chicken broth (or vegetable broth)
- 1 cup heavy cream (or half‑and‑half for lighter version)
- ⅓–½ cup grated Parmesan cheese (optional but recommended)
- Salt and black pepper, to taste
- Fresh parsley or chopped green onions, for garnish
- Optional add-ins: sliced bell pepper, spinach or kale, red pepper flakes for added heat
Instructions
- Cook the pasta in a large pot of salted water until al dente. Drain and set aside. (Tip: reserve a small cup of pasta water in case you want to loosen the sauce later.)
- While pasta cooks, heat the olive oil (or butter) in a large skillet over medium heat. Add the sliced sausage and sauté until browned, about 4–5 minutes.
- Add the diced onion and cook until it softens and becomes translucent (about 3–4 minutes). Stir in the minced garlic and cook another 30 seconds until fragrant.
- Sprinkle the Cajun seasoning over the sausage‑onion mixture, stir to coat evenly, and cook for about 1 minute to toast the spices.
- Pour in the chicken broth to deglaze the pan, scraping any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.
- Lower the heat, then stir in the heavy cream and bring to a gentle simmer. If using Parmesan, stir it in now until melted and sauce thickens slightly.
- Add the cooked pasta to the skillet and toss well to coat in the creamy Cajun sauce. If the sauce feels too thick, add a splash of reserved pasta water or extra broth to loosen it.
- Season with salt and pepper to taste. If desired, stir in some sliced bell pepper, spinach or greens, or red pepper flakes for extra flavor/heat.
- Serve immediately, garnished with fresh parsley or chopped green onions.
Notes
- Use smoked sausage (andouille or kielbasa) for the best smoky, savory flavor — but chicken or turkey sausage works if you want something lighter.
- If you prefer a lighter dish, use half‑and‑half instead of heavy cream, or substitute part of the cream with milk. Sauce will be thinner but still flavorful.
- Vegetable additions like bell peppers or spinach add color, texture, and extra nutrients — and they cook quickly in the same pan.
- To make it dairy‑free, use a dairy‑free cream substitute (like coconut cream) and skip or use a dairy‑free cheese alternative. The Cajun spice blend still gives robust flavor.
- Leftovers keep well: store in airtight container in the fridge up to 3 days. Reheat gently over low heat, adding a splash of broth or cream to refresh the sauce.
Nutrition
- Serving Size: 1 serving (approx 1/4 recipe)
- Calories: ≈ 520 kcal
- Sugar: ≈ 4 g
- Sodium: ≈ 850 mg (varies with sausage and seasoning)
- Fat: ≈ 24 g
- Saturated Fat: ≈ 10 g
- Unsaturated Fat: ≈ 11 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 50 g
- Fiber: ≈ 3 g
- Protein: ≈ 22 g
- Cholesterol: ≈ 75 mg
