Creamy Cajun Sausage Pasta


Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6–8
Category: Main Dish

Notes After Making

Add

Ingredients

  • 1 tablespoon olive oil
  • 12 ounces andouille sausage, sliced into ¼-inch rounds
  • 1 cup onion, diced
  • 1 cup red bell pepper, diced
  • 1 tablespoon minced garlic
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • ½ tablespoon ground cumin
  • ¾ tablespoon Old Bay seasoning, or homemade Cajun seasoning (see below)
  • 1 pound rigatoni or penne pasta
  • 4 cups chicken broth
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 2 tablespoons cornstarch
  • 1 cup heavy cream
  • 1 cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh parsley, optional

Homemade Cajun Seasoning

  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt
  • ⅛ teaspoon thyme
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon cayenne pepper

Instructions

Cook the Sausage and Vegetables

  1. In a large deep skillet or Dutch oven over medium-low heat, heat the olive oil.
  2. Add the onion and red bell pepper and cook for about 8 minutes, until softened.
  3. Add the sliced andouille sausage and cook for 3–4 minutes, stirring occasionally, until browned.
  4. Add the garlic, cayenne pepper, chili powder, cumin, and Old Bay seasoning. Cook for 1 minute to toast the spices.

Cook the Pasta

  1. Add the chicken broth, diced tomatoes, and pasta.
  2. Stir to combine, pressing the pasta under the liquid.
  3. Bring to a boil over medium-high heat.
  4. Reduce heat to medium-low, cover, and simmer for 15–18 minutes, stirring occasionally, until the pasta is tender.

Finish the Sauce

  1. Remove about ½ cup of liquid from the pot and place it in a small bowl.
  2. Whisk in the cornstarch until dissolved to make a slurry.
  3. Pour the slurry back into the pot and stir.
  4. Add the heavy cream and Parmesan cheese.
  5. Simmer uncovered for 2–3 minutes, until the sauce thickens and the cheese melts.
  6. Remove from heat and garnish with parsley, if desired.

Serve warm.

Jessica's Notes

Best Served With

  • Caesar salad
  • Roasted broccoli
  • Southern green beans
  • Steamed asparagus

Wine Pairings

  • Zinfandel has bold fruit flavors and enough body to complement the smoky andouille sausage and Cajun spices.
  • Pinot Noir offers bright acidity and soft tannins that pair well with the creamy tomato sauce.
  • Dry Rosé provides refreshing acidity that balances the richness of the cream and Parmesan.
  • Sauvignon Blanc cuts through the richness and complements the tomatoes and herbs.
  • Unoaked Chardonnay delivers crisp citrus notes without overwhelming the spices.

Prep Ahead

  • Slice the sausage and vegetables up to 2 days in advance.
  • Mix the Cajun seasoning ahead and store in an airtight container.
  • Parmesan cheese can be shredded ahead of time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stovetop or microwave with a splash of broth, milk, or cream to loosen the sauce.

Freezer-Friendly

Freeze cooled portions for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly but will come together when reheated gently.

Variations

  • Substitute smoked sausage, kielbasa, or chicken sausage for the andouille.
  • Add cooked shrimp during the final 3–4 minutes for a Cajun shrimp pasta.
  • Stir in spinach or kale at the end for extra vegetables.
  • Replace half the heavy cream with half-and-half for a lighter sauce.
  • Use pepper jack cheese instead of Parmesan for extra heat.
  • Add mushrooms, celery, or diced green bell peppers for additional flavor and texture. 

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