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A bowl of Creamy Cajun Sausage Pasta made with penne, sausage slices, and red bell peppers, coated in a rich orange sauce and sprinkled with fresh parsley and parmesan cheese.

Creamy Cajun Sausage Pasta

A creamy, spicy one-pot Creamy Cajun Sausage Pasta that combines smoky andouille sausage, colorful bell peppers, and a rich tomato-cream sauce. Ready in 30 minutes perfect for busy weeknights or impressing dinner guests.
5 from 1 vote
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Course: Dinner, Main Course, pasta
Cuisine: American, Cajun, Southern
Keyword: Cajun sausage pasta no cream, Creamy cajun sausage pasta recipes, Creamy cajun sausage pasta with cream cheese, Creamy cajun sausage pasta with tomato sauce, Creamy cajun sausage pasta without cream, Easy creamy Cajun sausage pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 620kcal
Cost: $18

Equipment

  • 1 Large pot (For boiling pasta)
  • 1 Large deep skillet (12-inch) (For cooking sausage and sauce)
  • 1 Sharp knife (For slicing sausage and vegetables)
  • 1 Wooden spoon (For stirring sauce)
  • 1 Tongs (For tossing pasta in sauce)

Ingredients

Main Ingredients:

  • 1 pound penne pasta - or fettuccine
  • 14 oz andouille sausage - sliced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 can 14 oz - crushed tomatoes

Aromatics & Veggies:

  • 1 large onion - diced
  • 1 red bell pepper - sliced
  • 1 green bell pepper - sliced
  • 4 cloves garlic - minced

Seasonings:

  • 2–3 tablespoon Cajun seasoning - adjust to spice level
  • 1 teaspoon paprika - smoked or regular
  • to taste salt and black pepper
  • optional pinch red pepper flakes - for extra heat

For Finishing:

  • ½ cup parmesan cheese - grated
  • 3 tablespoon butter
  • 2 green onions - sliced
  • 2 tablespoon fresh parsley - chopped

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta until al dente, about 2 minutes less than the package instructions. Drain and set aside, reserving 1 cup of pasta water.
    A stovetop scene with pasta boiling in a pot of salted water beside a skillet of sizzling andouille sausage rounds browning to golden perfection. Steam and warm light create a cozy kitchen atmosphere.
  • In a large skillet over medium-high heat, cook sliced andouille sausage for 3–4 minutes per side until browned and caramelized. Remove from the pan and set aside.
  • In the same skillet, melt 1 tablespoon butter and sauté onions and bell peppers for 3–4 minutes until softened. Add minced garlic, Cajun seasoning, and paprika, stirring for 30 seconds to release flavors.
    A skillet filled with a rich, creamy Cajun sauce swirling together with browned andouille sausage slices. A wooden spoon stirs the sauce as steam rises, showing the cream blending into the spicy tomato base.
  • Add crushed tomatoes and chicken broth, stirring to combine. Reduce heat and stir in heavy cream, then return sausage to the pan. Simmer for 3–4 minutes until sauce thickens slightly.
  • Add cooked pasta, butter, and parmesan cheese to the sauce. Toss until evenly coated and creamy. Garnish with parsley and green onions, then serve hot.
    A bowl of creamy Cajun pasta made with penne, sausage slices, and red bell peppers, coated in a rich orange sauce and sprinkled with fresh parsley and parmesan cheese.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 620kcal (31%) | Carbohydrates: 54g (18%) | Protein: 25g (50%) | Fat: 34g (52%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 95mg (32%) | Sodium: 1150mg (50%) | Potassium: 720mg (21%) | Fiber: 4g (17%) | Sugar: 7g (8%) | Vitamin A: 1450IU (29%) | Vitamin C: 45mg (55%) | Calcium: 190mg (19%) | Iron: 3.5mg (19%)
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