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Creamy Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta with penne, andouille, peppers, spinach, and Parmesan cheese.
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A one-pan wonder that brings bold, smoky Cajun flavors to your table in about 30 minutes. This creamy pasta dish is a comforting, family-friendly meal with minimal cleanup, featuring smoked sausage, bell peppers, and a silky cheese sauce.

Ingredients

Scale
  • 1 pound smoked sausage (like Andouille or Kielbasa), sliced into rounds
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun seasoning (adjust for heat preference)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried thyme
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream or half-and-half
  • 8 ounces penne pasta (or your favorite short shape)
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 cups fresh spinach, roughly chopped
  • Salt and black pepper to taste
  • Fresh parsley or green onions, for garnish

Instructions

  1. Brown the Sausage: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sliced sausage and cook for 4-5 minutes until nicely browned. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.
  2. Sauté the Veggies: In the same pan, add the diced onion and bell pepper. Cook for 4-5 minutes until softened. Add the minced garlic, Cajun seasoning, smoked paprika, and thyme. Cook for 1 minute until fragrant.
  3. Build the Sauce: Pour in the diced tomatoes with their juices and the chicken broth. Scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
  4. Cook the Pasta: Add the uncooked penne pasta directly to the simmering sauce. Stir well, reduce heat to maintain a gentle simmer, cover, and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
  5. Create the Creamy Finish: Reduce heat to low. Stir in the heavy cream and the browned sausage. Warm through for 2-3 minutes. Remove the pan completely from the heat.
  6. Add Cheese Off Heat: Gradually stir in the grated Parmesan and Monterey Jack cheese until melted and smooth.
  7. Finish and Serve: Fold in the fresh spinach until just wilted. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley or green onions and serve immediately.

Notes

For a smooth sauce, always add grated cheese off the heat. Using pre-shredded cheese can lead to a grainy texture. The pasta will continue to cook slightly in the hot sauce, so aim for al dente. Leftovers can be stored in the fridge for up to 4 days; add a splash of broth when reheating.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-cajun-sausage-pasta-2/