There's something about spicy sausage and creamy pasta that just hits different on a weeknight. This Cajun Sausage Pasta became my go-to after one chaotic Tuesday when I had twenty minutes and a hungry family staring me down. The smoky andouille sausage mixed with that kick of cajun seasoning creates this restaurant-style dish right in your own kitchen.
My sister tried it last month and texted me three days in a row asking for "that spicy pasta thing." It's rich, satisfying, and comes together faster than ordering takeout.
Why You'll Love This Cajun Sausage Pasta
This easy Cajun Sausage Pasta delivers big flavor without the fuss. The creamy sauce clings to every piece of bowtie pasta while the spicy sausage adds that perfect smoky heat. I love that it uses ingredients I always have around, so no special grocery run needed. My husband swears it tastes like our favorite cajun restaurant downtown, except we're eating it in our pajamas.
The best part? One pot means less cleanup, which matters when you're juggling dinner and everything else. Whether you're feeding two or six, this cajun pasta adapts beautifully and never disappoints.
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What You'll Need
Just grab your favorite skillet and a handful of pantry staples. This sausage pasta comes together with simple ingredients that pack serious flavor.
Main Ingredients
- 12 oz andouille sausage, sliced into rounds (smoked sausage works too)
- 12 oz bowtie pasta (farfalle)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons cajun seasoning
- ½ cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Optional Extras
You can toss in some sliced mushrooms if you're feeling fancy, or add extra heat with red pepper flakes. Fresh parsley makes it look pretty, and a squeeze of lemon brightens everything up at the end.
Check the recipe card for exact amounts and full instructions.
How to Make Cajun Sausage Pasta
Cook the Pasta
Boil your bowtie pasta in salted water until it's just tender, about 10 minutes. Drain it but save a cup of that starchy pasta water because you might need it later for the sauce.
Brown the Sausage
Slice your andouille sausage into rounds and cook them in olive oil over medium heat until they get those gorgeous caramelized edges. This takes about 5 minutes and fills your kitchen with the best smell.
Sauté the Vegetables
Toss in your diced onion and bell peppers with the sausage. Let them soften for about 4 minutes, then add minced garlic and cook for another minute until fragrant.
Build the Sauce
Pour in your chicken broth and heavy cream, then stir in the cajun seasoning. Let this simmer for a few minutes until it thickens slightly and coats the back of your spoon.
Can I make this dish less spicy? Yes, absolutely. Just cut back on the cajun seasoning or use a mild version. You control the heat level, so start with less and taste as you go. My mom does half the seasoning and still loves it.
Combine Everything
Add your cooked pasta and grated parmesan to the creamy sauce. Toss everything together until the pasta is fully coated. If it seems too thick, splash in some of that reserved pasta water.
Aliana's Top Tip
The secret to making this cajun sausage pasta taste incredible every single time is getting a proper sear on that sausage.
Don't rush this step or crowd the pan.
Give those slices space to develop that deep golden crust because that's where all the flavor lives.
I learned this the hard way after making mushy, steamed sausage for dinner one night.
My family still brings it up.
Now I always use medium-high heat and resist the urge to stir constantly.
Ingredient Substitutions & Variations
Swap the andouille for kielbasa or smoked sausage if that's what you have. No heavy cream? Use half and half mixed with a tablespoon of cream cheese. You can also make this with penne or rotini instead of bowtie pasta. For a lighter version, try using milk thickened with a bit of flour, though it won't be quite as rich.
Storage & Reheating Instructions
Store leftovers in an airtight container in your fridge for up to three days. The sauce might thicken up as it sits, so when you reheat it on the stove, add a splash of milk or broth to loosen it back up. I usually reheat portions in the microwave for about two minutes, stirring halfway through. This dish doesn't freeze particularly well because cream sauces can separate, but it's so good I've never had leftovers last long enough to test that theory.
What to Serve With Cajun Sausage Pasta
A simple green salad with vinaigrette cuts through all that richness perfectly. My family also loves garlic bread on the side for soaking up extra sauce. Sometimes I'll roast some broccoli or green beans to add more veggies to the plate.
FAQs About Cajun Sausage Pasta
Can I use a different type of pasta?
Any short pasta works beautifully here. Penne, rigatoni, or even shells will catch that creamy sauce just as well as bowtie pasta.
Can I make this ahead of time?
You can prep the vegetables and slice the sausage earlier in the day, but the pasta is best cooked fresh. The sauce comes together so quickly that making it ahead isn't really necessary.
How do I know when the sauce is thick enough?
It should coat the back of your spoon and run slowly when you tilt it. If it drips off quickly, let it simmer another minute or two.
What if I don't have cajun seasoning?
Mix together paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme. It won't be exactly the same but it'll still taste great.
More Recipes You'll Love
If you're craving more comforting Dinner ideas, these recipes bring the same easy, satisfying vibes. My creamy chicken alfredo is always a winner on busy nights. The one pot beef stroganoff saves you from a sink full of dishes. And the honey garlic shrimp pasta has that sweet and savory thing going on that everyone asks for seconds of.
Tried this recipe? Tag me on Pinterest @AlianaRecipes because I'd love to see your twist on it!
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Pairing
These are my favorite dishes to serve with Cajun Sausage Pasta Recipe:
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