This Cajun Sausage Pasta is creamy, spicy, and full of flavor. It’s made lighter by skipping the heavy cream!
author’s note
Better-Than-Takeout Cajun Sausage Pasta!
When I’m craving Alfredo-style pasta, I usually go for cream and lots of cheese because I want full-on comfort food. My creamy sausage pasta hits that craving every time. But this Cajun Sausage Pasta came from a night when I wanted something a little lighter that still felt satisfying.
I skipped the heavy cream and cut back on the cheese, not expecting it to be as good. But it totally delivered. It’s still creamy, full of flavor, and just as indulgent, without feeling overly rich. Now it’s one of my favorite weeknight dinners.
Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Smoked Sausage | Sear until well browned for the best flavor. |
| Veggies | Slice evenly so they cook at the same rate. |
| Penne Pasta | Cook 1 min less than the package directs since it finishes cooking in the sauce. |
| Flour | Combines with butter to create a roux that thickens the sauce. |
| Chicken Broth | Chicken stock works just as well. |
| Milk | 1% is the lowest-fat option that works, but whole milk makes the sauce creamier. |
| Cream Cheese | Adds richness and helps create a smooth, stable sauce. |
| Seasonings | Adjust the Cajun seasoning to make it milder or spicier. |
| Parmesan Cheese | Stir it in gradually off the heat to keep the sauce smooth and prevent clumping. |
Featured Comment
Loved this dish. Lived in New Orleans for 10 years. I‘d put this recipe up against that of any native Louisiana cook. It’s that good!
– Linda
How To Make Cajun Sausage Pasta
- Prep & Cook: Dice onion, garlic, slice sausage, peppers, and mushrooms.
- Sear Sausage & Veggies: Brown sausage, then cook veggies with garlic.
- Cook Pasta: Boil slightly underdone.
- Make Sauce: Melt butter, whisk in flour, then add broth, milk, cream cheese, and seasonings until thick.
- Combine & Serve: Toss pasta, sausage, veggies in sauce, add parm, and enjoy!
Variations
Add A Different Protein
For Cajun Shrimp and Sausage Pasta, cook shrimp after the veggies (see Lemon Garlic Shrimp recipe) and set it aside.
For Cajun Chicken and Sausage Pasta, add chopped rotisserie or grilled chicken when mixing pasta into the sauce.
chelsea’s recipe tip
How To Make Cajun Sausage Pasta Extra Flavorful
- Brown the Sausage: Cook until deeply browned for extra flavor.
- Season to Taste: Cajun blends vary, so add gradually and taste as you go.
- Salt the Water: Use about 1 teaspoon salt per 4 cups of pasta water.
- Use Fresh Parmesan: Grate it fresh and stir it in gradually for a creamy sauce.
- Finish with Herbs: Add parsley or basil for freshness.
Storage
This Cajun sausage pasta is best right after it’s made—pasta dishes are always at their best right away!
Leftovers can be stored, but you’ll need to add a splash of milk or broth to make the sauce creamy again when reheating, as the pasta soaks it up over time.
Because of the dairy, this dish isn’t a good choice for freezing.
More Pasta Dishes
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Vegetable Pasta Recipe
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Dinner
Bruschetta Pasta
Cajun Sausage Pasta
Video
Equipment
Ingredients
- 1 small yellow onion finely diced
- 1 tablespoon minced garlic
- 1 (13-ounce) package smoked sausage coined, see note 1
- 2 bell peppers thinly sliced
- 3 tablespoons olive oil divided
- 1 (8-ounce) package baby bella mushrooms or cremini mushrooms, sliced
- 3-1/2 cups penne pasta see note 2
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1 cup chicken broth or stock
- 2 cups milk
- 2 ounces cream cheese
- 2–4 teaspoons cajun seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper
- 1/2 cup freshly grated Parmesan cheese see note 3
- Fresh parsley finely diced, optional
Instructions
- Dice the onion, mince the garlic, and slice the sausage into thin coins. Remove the stems and seeds from the bell peppers, then thinly slice.
- Heat a large cast-iron pan or pot over medium-high. Drizzle in 1 tablespoon oil. Add the sausage coins and sear, stirring occasionally, until browned. Transfer to a bowl with a slotted spoon, leaving the oil behind. Set aside.
- Add 1 tablespoon olive oil to the pan and stir in the diced onion for 1 minute. Add sliced peppers and mushrooms, and sauté until crisp on the outside, about 6–8 minutes. Add 1 tablespoon garlic and sauté for 1 minute. Transfer vegetables to the bowl with sausage.
- Cook pasta according to package directions, subtracting 1 minute. Generously salt the boiling water with 1 teaspoon salt per 4 cups water.
- In the same pan, reduce heat to medium and add butter. Once melted, sprinkle flour and whisk until a roux forms. Cook, whisking constantly, for 1 minute. Gradually pour in 1/2 the chicken stock. Whisk until thick. Gradually add remaining stock and milk, 1/2 cup at a time, whisking constantly.
- Increase heat to high and bring the sauce to a boil, stirring frequently. Reduce to a gentle simmer until the sauce thickens, about 5–8 minutes. It should be thick enough to draw a path across the back of a spoon that stays. Melt the cream cheese in the microwave until very soft. Add to the sauce along with the Cajun seasoning, oregano, paprika, salt, and pepper. Whisk briskly until combined.
- Remove the cream sauce from heat. Stir in the cooked pasta, sausage, and vegetables, with any accumulated liquid. Toss until well coated. Gradually add Parmesan cheese, a few tablespoons at a time, until integrated. Taste and adjust seasoning. Garnish with parsley, if desired, and serve immediately. Optionally, grate more cheese atop individual bowls with a zester.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A nice way to spice up a weeknight meal! Very yummy and easy but feels fancy!
I’m so happy this Cajun Sausage Pasta was a hit! Thanks Melissa!
This looks absolutely amazing! Only problem is that we can’t do spicy. Is there anything else that you would suggest that we could substitute for the Cajun?
Loved this dish. Lived in New Orleans for 10 years. I ‘d put this recipe up against that of any native Louisiana cook. It’s that good!
What a compliment! I’m so thrilled to hear this! Thanks Linda!
I have made this a number of times over the past few years…it is good!! It’s kid friendly, however be prepared that it does make a lot.
I am so thrilled to hear this! Thanks Noelle! 🙂
This recipe is phenomenal!
Thank you so much Hayley! 🙂
This is a superbly delicious recipe. I made it for our meal prep recently and used campanelle pasta (which I think held the creamy sauce much better tbh,, but I did have to double up on the liquids since I used more pasta). It also went well with a chicken apple sausage that I had on hand. I love the fact that I could really just use one pan with this recipe! S/O loved it too!
LOVE hearing that! Thank you so much for the comment Alyssa 🙂
Hey girl- this looks so yummy!
This looks so good and so easy!
I am totally in love with mushrooms at the moment. x
What I like from this pasta is the caramelization of the veggies and the sausage.