Fiery Creamy Cajun Sausage Pasta Magic
Indulge in a spectacular weeknight meal ready in under 30 minutes. This dish features perfectly cooked penne pasta, spicy Andouille sausage, and crisp bell peppers all tossed in a rich, velvety, and fiery Cajun cream sauce. It's a perfect harmony of flavor and texture that delivers pure comfort with an exciting kick.
Equipment
- Large pot
- Large, deep skillet or Dutch oven
- Colander
- Cutting board
- Chef's knife
- Slotted spoon
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Cheese grater
Ingredients
- 1 pound penne pasta
- 12-14 ounces Andouille sausage, sliced into coins
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 large green bell pepper, diced
- 4-5 cloves garlic, minced
- 2-3 tablespoons Cajun seasoning, adjust to taste
- 1 ½ cups heavy cream
- ½ cup Parmesan cheese, freshly grated, plus more for serving
- 1 cup reserved pasta water
- Salt, for pasta water
- Fresh parsley, chopped, for garnish optional
Instructions
- Boil a large pot of salted water. Cook penne according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy pasta water. While the pasta cooks, prep the sausage, onion, bell pepper, and garlic.
- In a large, deep skillet or Dutch oven over medium-high heat, brown the sliced sausage for 3-4 minutes per side until crispy and browned. Use a slotted spoon to remove the sausage to a plate, leaving the flavorful rendered fat in the skillet.
- Reduce heat to medium. Add the diced onion and bell pepper to the skillet and sauté in the drippings for 5-7 minutes, until the onion is soft and the peppers are tender-crisp. Add the minced garlic and cook for another minute until fragrant.
- Stir in the Cajun seasoning and toast for about 30 seconds to bloom the spices. Pour in the diced tomatoes with their juice, using a spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Reduce the heat to low and slowly stir in the heavy cream. Let the sauce gently simmer (do not boil) for 5-7 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
- Stir the cooked sausage back into the sauce. Add the ½ cup of grated Parmesan cheese and stir until it's completely melted and the sauce is smooth.
- Add the drained pasta to the skillet and toss everything together until the pasta is thoroughly coated in the sauce. If the sauce seems too thick, add splashes of the reserved pasta water until it reaches your desired consistency.
- Taste and adjust seasoning with more salt or Cajun spice if needed. Serve immediately in warm bowls, garnished with extra Parmesan cheese and fresh parsley.
Notes
Variations & Tips for Success:
- **Protein Swaps:** Instead of Andouille, try spicy Italian sausage (casings removed), chorizo, sliced chicken breast, or shrimp (add in the last few minutes of cooking).
- **Veggie Additions:** Feel free to add sliced mushrooms, red bell peppers, or a handful of fresh spinach at the end.
- **Flavor Boosters:** For a deeper flavor, deglaze the pan with a splash of dry white wine or chicken broth after sautéing the vegetables. Add 1 teaspoon of smoked paprika along with the Cajun seasoning for extra smokiness.
- **Tips for Success:** Do not skip browning the sausage, as it builds a crucial flavor foundation. Cook pasta only to al dente, as it will finish cooking in the sauce. Never boil the sauce after adding the cream to prevent it from separating and becoming grainy.
- **Protein Swaps:** Instead of Andouille, try spicy Italian sausage (casings removed), chorizo, sliced chicken breast, or shrimp (add in the last few minutes of cooking).
- **Veggie Additions:** Feel free to add sliced mushrooms, red bell peppers, or a handful of fresh spinach at the end.
- **Flavor Boosters:** For a deeper flavor, deglaze the pan with a splash of dry white wine or chicken broth after sautéing the vegetables. Add 1 teaspoon of smoked paprika along with the Cajun seasoning for extra smokiness.
- **Tips for Success:** Do not skip browning the sausage, as it builds a crucial flavor foundation. Cook pasta only to al dente, as it will finish cooking in the sauce. Never boil the sauce after adding the cream to prevent it from separating and becoming grainy.