Description
This creamy and spicy Cajun Sausage Pasta combines tender pasta with smoky sausage, aromatic bell peppers, and a rich, flavorful sauce made with heavy cream and chicken broth. Infused with bold Cajun seasoning and finished with Parmesan cheese and fresh parsley, this dish offers a perfect balance of heat and creaminess for a comforting and satisfying meal.
Ingredients
Scale
Main Ingredients
- 8 oz pasta (penne or fettuccine)
- 12 oz smoked sausage, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 bell pepper, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons Cajun seasoning
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Brown Sausage: Heat olive oil in a large pan over medium heat. Add the sliced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes.
- Sauté Vegetables: Add the minced garlic, chopped onion, and sliced bell pepper to the pan with the sausage. Sauté for about 4-5 minutes until the vegetables are soft and fragrant.
- Add Liquids: Pour in the chicken broth and heavy cream, stirring to combine all the ingredients in the pan.
- Season and Simmer: Stir in the Cajun seasoning. Reduce the heat to low and let the sauce simmer gently for 5-7 minutes to thicken and develop flavors.
- Combine Pasta and Sauce: Add the cooked pasta to the pan. Toss well to ensure the pasta is evenly coated in the creamy Cajun sauce.
- Add Cheese: Sprinkle the grated Parmesan cheese over the pasta and stir until the cheese melts and the sauce becomes creamy.
- Final Seasoning and Garnish: Taste the pasta and season with salt and black pepper as needed. Garnish with freshly chopped parsley before serving for a burst of freshness.
Notes
- For a spicier dish, add more Cajun seasoning or include a pinch of cayenne pepper.
- You can substitute smoked sausage with andouille sausage for a more authentic Cajun flavor.
- To make it lighter, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave to avoid curdling the cream sauce.
