This creamy cajun sausage pasta is the kind of dinner that tastes like way more effort than it is. You get smoky andouille sausage, tender pasta, peppers and onions, and a creamy tomato-parmesan sauce with just enough Cajun heat to keep it interesting. It’s on the table in about 30 minutes and always feels like a solid weeknight win.
Looking for more cajun recipes? Try one pot creamy cajun shrimp pasta, crispy air fryer shrimp, or this one pot creamy cajun chicken pasta recipe next time!
If you love smoked sausage as a weeknight protein, my sheet pan sausage and vegetables is the no-pasta version that comes together on one pan with almost no cleanup.
I love quick, easy pasta meals that make shopping and cleanup a breeze, but still have plenty of bold flavor the whole family loves.
Just like our creamy one pot buffalo chicken pasta, one pot taco pasta, or lemon chicken asparagus pasta.
How to Make Cajun Sausage Pasta
Here are the basic steps, with images, for this creamy smoked sausage cajun alfredo recipe. Skip down to the recipe card below for the full printable recipe.
Step 1. Cook the Sausage. Cook the sausage in olive oil with cajun seasoning until it’s crisp, about 5 minutes. Transfer it to a clean bowl or cutting board.
Step 2. Saute the Onions and Peppers. Saute the diced onions and peppers in the same skillet with a little more cajun seasoning. Add the garlic and until the veggies are soft and fragrant.
Step 3. Make the Creamy Alfredo Sauce. Whisk in the chicken broth, heavy cream, and tomato paste until smooth. Bring it to a gentle boil then turn the heat down and simmer for 5-7 minutes to thicken it slightly.
Step 4. Combine with Sausage and Pasta. Stir in the parmesan cheese, then add the cooked pasta and crispy sausage and toss to coat in the sauce. Add up to 1 cup of the reserved pasta cooking water to thin the sauce slightly as needed. Garnish with parmesan and chopped parsley.
Recipe Variations
- Tone down the spice: Use a milder sausage, like kielbasa, less cajun seasoning, or omit the red pepper flakes to reach your desired spice level.
- Use a different type of pasta shape: Like penne, bow tie, or gemelli pasta.
- Switch up the sausage: You can use a different kind of sausage like plain smoked sausage, chicken sausage, Spanish chorizo, or even turkey sausage for this recipe.
- Add veggies: Toss in sliced mushrooms, or spinach for extra greens.
Is Cajun Sausage Pasta Spicy?
Yes, but you can control the heat really easily. Andouille sausage and Cajun seasoning both bring heat, and the red pepper flakes add even more. As written, this has a noticeable kick. For a milder version, use kielbasa or smoked sausage, skip the red pepper flakes, and start with a little less Cajun seasoning. You can alway add more as you go. The creamy sauce helps mellow everything out, which is why this recipe still feels balanced.
Freezing and Storing Tips
Allow the cajun sausage pasta to come to room temperature and then store it in an airtight container in the fridge for up to 4 days. Reheat in the microwave or over low heat on the stovetop until warmed through.
If you make this spicy cajun pasta recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Easy Pasta Recipes
- Boursin cheese pasta
- Garlic parmesan chicken pasta is the perfect weeknight dinner.
- Need a one pot meal? Try this one skillet lemon chicken orzo next time.
- One of my all-time favorite meals is one pot taco pasta.
Creamy Cajun Sausage Pasta
Save this Recipe!
Ingredients
- 16 oz short cut pasta (like penne) gluten-free if needed
- 2 Tablespoons olive oil
- 1 Tablespoon cajun seasoning divided
- 1 (12 oz) package smoked andouille sausage sliced on the bias
- 1 medium yellow onion diced
- 2 bell peppers any color, diced (I used red and green pepper)
- Pinch red pepper flakes to taste
- 2 cloves garlic minced
- 1 1/4 cups chicken broth
- 1/2 cup heavy cream or full-fat coconut milk
- 2 Tablespoons tomato paste
- 1/2 cup grated parmesan cheese plus more for serving
- Fresh parsley for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook it to al dente according to the package directions. When it’s done, remove a cup of the pasta water and set aside. Drain the pasta but do not rinse it.16 oz short cut pasta
- While it’s cooking, heat the olive oil in a large skillet, like a 10-inch cast iron skillet, over medium-high heat. Add the sausage and 2 teaspoons of cajun seasoning and cook to crisp on both sides, about 5 minutes. Transfer to a clean plate or bowl.2 Tablespoons olive oil, 1 (12 oz) package smoked andouille sausage, 1 Tablespoon cajun seasoning
- Turn the stove down to medium heat and add the onion and pepper, the remaining teaspoon of cajun seasoning, and a little bit of red pepper flakes to the same skillet and cook to soften, about 3 minutes. Add the garlic and cook for another minute, until fragrant.1 medium yellow onion, 2 bell peppers, Pinch red pepper flakes, 2 cloves garlic
- Whisk in the chicken broth, heavy cream, and tomato paste until smooth. Bring the mixture to a gentle boil over medium-high heat then reduce the heat to medium-low and simmer for 5-7 minutes to thicken slightly.1 1/4 cups chicken broth, 1/2 cup heavy cream, 2 Tablespoons tomato paste
- Stir in the parmesan cheese, then add the cooked pasta and crispy sausage and toss to coat. Add a splash of the reserved pasta water as needed until the sauce is glossy and coats the noodles well. Serve right away with more parmesan cheese and fresh parsley.1/2 cup grated parmesan cheese
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
I followed the instructions but clearly the parmesan in the last step should be added differently or at another time
I wound up with a clumsy mess
Hi Nickolas, sorry that happened! The most common culprit for this is using pre-shredded/bagged parmesan — it’s coated in anti-caking starch that keeps it from melting smoothly, so freshly grated makes a big difference here. It also helps to pull the sauce off high heat before stirring in the cheese (a rapid boil can make it seize) and to add it gradually while stirring, rather than all at once. If it does clump, a splash of the reserved pasta water and a good whisk while it’s still warm usually brings it back together. Hope that helps for next time!