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Creamy Cajun sausage pasta with andouille sausage and bell peppers in a white ceramic bowl.
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Cajun Sausage Pasta

This Cajun Sausage Pasta is a creamy, smoky, and slightly spicy one-pot wonder that comes together in under 30 minutes. Smoky andouille sausage, bell peppers, and onions are sautéed with Cajun seasoning, then tossed with tender penne in a rich, creamy tomato sauce. Perfect for busy weeknights, this quick pasta dish delivers bold Cajun flavor with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz andouille sausage, sliced into rounds
  • 1 tbsp olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp Cajun seasoning
  • 2 cups chicken broth
  • 15 oz canned diced tomatoes (1 can)
  • 1 cup heavy cream
  • 8 oz penne pasta
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp fresh parsley for garnish

Equipment

  • large pot or Dutch oven
  • cutting board and knife
  • wooden spoon

Method
 

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add sliced sausage and cook for 3-4 minutes until browned. Remove sausage with a slotted spoon and set aside.
  2. In the same pot, add bell peppers and onion. Cook for 3-4 minutes until softened. Add garlic and Cajun seasoning, cook for 1 minute until fragrant.
  3. Pour in chicken broth and diced tomatoes (with juices). Bring to a simmer. Add uncooked penne pasta, stirring to submerge.
  4. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
  5. Reduce heat to low. Stir in heavy cream and reserved sausage. Cook for 2-3 minutes until heated through and sauce is creamy.
  6. Stir in Parmesan cheese. Garnish with fresh parsley. Serve warm.

Notes

Use andouille sausage for authentic Cajun flavor. Adjust Cajun seasoning amount for desired spice level. Do not overcook pasta — keep it al dente. Stir occasionally to prevent sticking. Add a splash of broth or milk if sauce gets too thick.