Easy Cajun Sausage Pasta
This Cajun Sausage Pasta is creamy, comforting, and packed with smoky andouille sausage and bold Cajun flavor. It is a one-pot, family-friendly dinner that comes together fast and makes busy weeknights feel special.
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Servings: 6 servings
Calories: 610kcal
Cost: $14
Equipment
- Large deep skillet or sauté pan Use a heavy-bottomed pan to prevent the sauce from scorching
- Large pot For boiling pasta
- Wooden spoon or spatula
- Sharp knife
Ingredients
- 1 lb penne pasta or bowtie pasta
- 1 tablespoon olive oil
- 1 lb smoked andouille sausage sliced into rounds
- 1 medium onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 2 tablespoon Cajun seasoning adjust to taste
- 1 can Rotel diced tomatoes with green chilies undrained
- 1.5 cups heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese freshly grated
- 0.5 teaspoon smoked paprika
- 1 cup fresh spinach loosely packed
- salt and black pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside, reserving a little pasta water.
- Heat olive oil in a large skillet over medium heat. Add the sliced andouille sausage and cook until browned and slightly crispy. Remove and set aside.
- Add the onion, red bell pepper, and green bell pepper to the skillet. Cook until softened, then stir in the garlic.
- Sprinkle the Cajun seasoning over the vegetables and stir for about 30 seconds to bloom the spices.
- Add the Rotel diced tomatoes, chicken broth, and smoked paprika. Bring to a gentle simmer.
- Lower the heat and stir in the heavy cream. Simmer until slightly thickened.
- Stir in the Parmesan cheese and spinach until melted and wilted.
- Add the cooked pasta and sausage back into the skillet. Toss to combine, season with salt and black pepper, garnish with parsley, and serve warm.
Notes
You can swap the andouille sausage for smoked kielbasa or chicken sausage if needed.
For a lighter version, use half and half instead of heavy cream.
Leftovers keep well in the refrigerator for up to 3 days and reheat best on the stovetop with a splash of broth or cream.
This is one of those dinners that tastes even better when shared, especially with little helpers stealing bites along the way.
For a lighter version, use half and half instead of heavy cream.
Leftovers keep well in the refrigerator for up to 3 days and reheat best on the stovetop with a splash of broth or cream.
This is one of those dinners that tastes even better when shared, especially with little helpers stealing bites along the way.
Nutrition
Serving: 380g | Calories: 610kcal | Carbohydrates: 48g | Protein: 24g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 105mg | Sodium: 980mg | Potassium: 420mg | Fiber: 3g | Sugar: 6g | Vitamin A: 450IU | Vitamin C: 18mg | Calcium: 260mg | Iron: 3mg