Creamy Cajun Sausage Pasta
A rich and creamy Cajun sausage pasta dish featuring smoked sausage, vegetables, and a flavorful sauce.
Ingredients
Scale
- 285 g smoked sausage, Andouille or kielbasa, sliced into rounds
- 115 g pasta, penne or rigatoni
- 1 cup (about 150 g) mixed bell peppers, diced
- 60 g onion, diced
- 30 g fresh spinach (optional)
- Chopped parsley, to garnish
- 480 ml low-sodium chicken broth
- 240 ml heavy cream
- 80 g Parmesan cheese, shredded
- 1 tablespoon Cajun seasoning
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
Instructions
- Slice the smoked sausage into thin rounds. Dice the bell peppers and onion. Measure out the Cajun seasoning, heavy cream, and shredded Parmesan.
- Heat olive oil in a large skillet or pot over medium-high heat. Add the sliced sausage and cook until browned on both sides, then remove from the pot and set aside.
- Add diced bell peppers and onion to the same pot. Cook for 35 minutes until softened.
- Sprinkle Cajun seasoning and garlic powder over the sautéed vegetables. Stir well to coat evenly.
- Pour in the chicken broth and bring to a gentle simmer, scraping any browned bits from the bottom.
- Add pasta directly into the pot. Stir occasionally and cook uncovered for 1012 minutes, or until the pasta is just al dente and most liquid has reduced.
- Reduce the heat to low. Stir in the heavy cream and shredded Parmesan cheese until the cheese melts and the sauce becomes creamy.
- Return the browned sausage to the pot. Add cayenne pepper and fresh spinach if desired. Stir to mix thoroughly and warm the sausage through. Taste and adjust seasoning with salt and extra black pepper as needed.
- Garnish with chopped parsley and optionally additional Parmesan or red pepper flakes. Serve immediately.
Notes
For a spicier version, add more cayenne pepper.
This dish can be made ahead of time and reheated.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Calories: 650
- Sugar: 3 g
- Protein: 25 g
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