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Creamy Cajun Sausage Pasta

This bold and flavorful Creamy Cajun Sausage Pasta combines smoky sausage with a rich, slightly spicy cream sauce that's perfect for busy weeknights. Ready in just 30 minutes, this restaurant-quality dish features tender penne pasta coated in a luxurious Cajun-spiced sauce with diced tomatoes and Parmesan cheese. It's comfort food at its finest—hearty, satisfying, and guaranteed to please the whole family.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pasta Ingredients
  • 12 oz penne pasta
Main Ingredients
  • 1 lb smoked sausage sliced into rounds
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning adjust to taste
  • 1 cup diced tomatoes canned or fresh
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus extra for serving
  • 2 cloves garlic minced (optional)
  • salt and black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large pot for pasta
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Colander
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining, then drain the pasta and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage and cook for 4-5 minutes, stirring occasionally, until browned and slightly crispy around the edges.
  3. Sprinkle the Cajun seasoning over the sausage and stir to coat evenly. If using garlic, add it now and cook for 30 seconds until fragrant.
  4. Add the diced tomatoes to the skillet and stir, allowing them to cook for 2-3 minutes to release their juices and blend with the spices.
  5. Reduce heat to medium-low and pour in the heavy cream. Stir well and bring to a gentle simmer. Add the grated Parmesan cheese and stir until melted and the sauce is smooth and creamy, about 2-3 minutes.
  6. Add the cooked penne pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
  7. Taste and adjust seasoning with salt, pepper, or additional Cajun seasoning as needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.

Notes

Pro Tips:
  • Don't skip reserving the pasta water—it's essential for adjusting sauce consistency and helps the sauce cling to the pasta.
  • For extra heat, add red pepper flakes or use spicy andouille sausage instead of mild smoked sausage.
  • This dish reheats beautifully. Add a splash of cream or milk when reheating to restore creaminess.
  • Customize with vegetables like bell peppers, spinach, or mushrooms for added nutrition.
  • Use freshly grated Parmesan for the best flavor and texture—pre-grated cheese doesn't melt as smoothly.
Storage:
  • Refrigerate leftovers in an airtight container for up to 4 days.
  • Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheat gently on the stovetop with a splash of cream or pasta water to prevent the sauce from separating.
Substitutions:
  • Use half-and-half or whole milk instead of heavy cream for a lighter version.
  • Try chicken sausage or turkey sausage for a leaner option.
  • Make it gluten-free by using your favorite gluten-free pasta.
  • Swap penne for rigatoni, fusilli, or any short pasta shape you prefer.