This creamy, smoky skillet pasta brings together spicy Cajun seasoning, browned smoked sausage, and melty cheese for a quick dinner that tastes like it took longer than it did. It’s the kind of weeknight recipe you’ll make when you want comfort food without a lot of fuss—rich, saucy, and ready in about 25–30 minutes. If you enjoy hands-off, slow-cooked versions of Cajun pasta, try a slow-cooker twist: slow-cooker Cajun chicken pasta.
Why you’ll love this dish
This Cajun Sausage Pasta checks a surprising number of boxes: fast, budget-friendly, crowd-pleasing, and forgiving. Smoked sausage adds deep, smoky flavor with minimal prep because most smoked sausages are already cooked—you’re really just browning for texture. Heavy cream and shredded cheese create a velvety sauce that clings to penne, so every forkful is saucy and satisfying.
“This is our go-to when everyone’s hungry and in a hurry—full flavor, very little cleanup.” — pleased home cook
Perfect occasions: busy weeknights, casual family dinners, potlucks (keep warm in a covered dish), or a simple meal when you want something bolder than plain pasta.
How this recipe comes together
The process is straightforward: boil the pasta, brown the sausage with peppers and onion, season, then simmer in cream and fold in cheese. Browning the sausage first builds those caramelized bits that deepen the sauce’s flavor. A brief simmer with the cream lets the spices bloom without breaking the dairy. Finish by tossing in pasta so the sauce coats each piece evenly.
Timing notes: pasta 9–12 minutes (package-dependent) to al dente; sausage/vegetable sauté about 6–8 minutes; simmer with cream 3–5 minutes. Total active time roughly 20–30 minutes.
What you’ll need
- 8 oz penne pasta (regular or penne rigate; use gluten-free if needed)
- 1 lb smoked sausage, sliced on the bias (andouille or kielbasa work well)
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 bell pepper, diced (any color)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter sauce; reduce slightly if using milk)
- 1 cup shredded cheese (cheddar for sharpness, mozzarella for meltiness; parmesan for extra umami)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
If you prefer a hands-off method, there’s a crock-pot take on creamy Cajun pasta you can try for a slow-simmered option: creamy crock-pot Cajun chicken pasta.
Ingredient notes: use pre-shredded cheese for speed, but freshly shredded melts smoother. Reserve a ladle of pasta water to loosen sauce if needed.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside, reserving ¼–½ cup pasta water.
- Heat 1 tablespoon oil in a large pot or deep skillet over medium heat. Add the sliced sausage and cook until browned on both sides, about 4–5 minutes. Remove sausage to a plate if your pan is crowded.
- In the same pan, add the diced bell pepper and chopped onion. Sauté until softened, about 4–6 minutes. Add the minced garlic and sauté 30–60 seconds until aromatic.
- Return the sausage to the pan. Sprinkle in the Cajun seasoning and stir for about a minute to toast the spices and coat the meat and vegetables.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce heat to low. Do not boil vigorously—just enough to warm the cream and blend the flavors (3–4 minutes).
- Add the cooked pasta and shredded cheese. Stir constantly until the cheese melts and the sauce coats the pasta. If the sauce is too thick, add reserved pasta water one tablespoon at a time until you reach the desired consistency.
- Taste and season with salt and pepper. Garnish with chopped parsley and serve immediately.
Yield: about 3–4 servings. Adjust quantities to scale up.
Best ways to enjoy it
- Serve with a crisp green salad dressed with a tangy vinaigrette to cut the richness.
- Garlic bread, crusty baguette, or toasted sourdough is excellent for sopping up sauce.
- Top with sliced green onions, extra shredded cheese, or a drizzle of hot sauce for heat.
- Pair with an easy side of roasted vegetables (broccoli, zucchini) or pickled banana peppers for brightness.
- For drinks, a chilled lager or a fruity white wine (like unoaked Chardonnay or Riesling) balances the spice and cream.
Storage and reheating tips
- Refrigerator: Store in an airtight container for 3–4 days. Cool to room temperature and refrigerate within two hours of cooking.
- Freezing: You can freeze portions, but cream-based sauces may separate on thawing. Freeze only if necessary, up to 2 months. Thaw in the refrigerator overnight.
- Reheating: Gently reheat on the stovetop over low heat with a splash of milk or cream (or reserved pasta water) to restore creaminess. Microwave in 30–45 second bursts, stirring between, and add a little liquid if it dries out.
- Food safety: Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Slice the sausage on the bias: it increases the surface area for browning and improves texture.
- Don’t overcook the pasta—aim for al dente since it will soften slightly when mixed with the sauce.
- Brown the sausage well to create fond on the pan bottom; deglaze with a splash of pasta water or a tablespoon of broth before adding cream to pull up those caramelized flavors.
- If you want a thicker sauce, simmer the cream a little longer before adding pasta; for a looser sauce, reserve more pasta water.
- Add cheese off the heat or over very low heat to prevent graininess; full-fat dairy melts more smoothly.
Creative twists
- Protein swaps: use peeled shrimp (add near the end), shredded rotisserie chicken, or spicy chorizo.
- Veg-forward: add mushrooms, spinach, or sun-dried tomatoes for depth and color.
- Spicy: stir in crushed red pepper flakes, a dash of cayenne, or an extra teaspoon of Cajun seasoning.
- Lighter version: substitute half-and-half or evaporated milk and use a lower-fat cheese.
- Bake it: place the sauced pasta in a baking dish, top with extra cheese and breadcrumbs, and broil until golden for a crunchy finish.
Common questions
Q: Can I use pre-cooked smoked sausage?
A: Yes—most smoked sausages are already cooked. Browning gives texture and flavor; ensure it’s heated through to a safe serving temperature.
Q: Is Cajun seasoning very spicy?
A: That depends on the blend. Typical Cajun seasoning has paprika, garlic, onion, and cayenne. Start with 1 tablespoon, taste, and add more if you want more heat.
Q: Can I make this ahead for meal prep?
A: You can prep components (slice sausage, chop veggies, cook pasta) ahead. Keep sauce and pasta separate and combine when reheating to preserve texture.
Q: How do I prevent the cream from splitting?
A: Avoid boiling hard after adding cream; keep the heat low and simmer gently. Stir frequently and add cheese slowly over low heat.
Q: What cheese melts best for a silky sauce?
A: Cheddar adds flavor; mozzarella melts very smoothly. A mix of cheddar and a melting cheese (or a little grated parmesan) gives good flavor and texture.
If you want more slow-cooker Cajun pasta ideas or alternate methods, check the linked recipes above for inspiration and hands-off options.
Print
Cajun Sausage Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Meat
Description
This creamy, smoky skillet pasta is quick to prepare, featuring spicy Cajun seasoning, browned smoked sausage, and melty cheese for a comforting dinner.
Ingredients
- 8 oz penne pasta
- 1 lb smoked sausage, sliced on the bias
- 1 tablespoon Cajun seasoning
- 1 bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded cheese
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the penne until al dente, according to package instructions. Drain and set aside, reserving ¼–½ cup pasta water.
- Heat 1 tablespoon oil in a large pot or deep skillet over medium heat. Add the sliced sausage and cook until browned on both sides, about 4–5 minutes. Remove to a plate if your pan is crowded.
- In the same pan, add the diced bell pepper and chopped onion. Sauté until softened, about 4–6 minutes. Add the minced garlic and sauté for 30–60 seconds until aromatic.
- Return the sausage to the pan. Sprinkle in the Cajun seasoning and stir for about a minute to toast the spices.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and simmer for 3–4 minutes.
- Add the cooked pasta and shredded cheese. Stir constantly until the cheese melts and the sauce coats the pasta. If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
- Taste and season with salt and pepper. Garnish with chopped parsley and serve immediately.
Notes
Serve with a side salad or garlic bread. You can also garnish with green onions or additional hot sauce for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun