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Creamy, smoky, and packed with colorful peppers, this Cajun pasta with sausage is the kind of dinner that makes an ordinary weeknight feel a little more special. Serve it piping hot with plenty of Parmesan and fresh parsley on top.
There’s so much to love about a big bowl of creamy pasta, but this one has a little something extra. The andouille sausage is smoky and savory, the peppers add sweetness and color, and the Cajun-spiced Parmesan sauce wraps around every piece of pasta. It’s rich and comforting, with just enough spice to keep you coming back for another bite.
And despite all that flavor, it’s surprisingly approachable. The pasta cooks right in the tomato mixture, soaking up the savory bits left behind by the sausage and vegetables. Then, everything gets tossed together with the creamy sauce. The whole recipe takes just 35 minutes, so it’s exactly the sort of satisfying dinner I love making when I want something cozy without spending the entire evening in the kitchen.
Why You’ll Love This Recipe
If creamy pasta and smoky sausage are your idea of comfort food, you’re going to love this one! It has a wonderful mix of flavors and textures—tender pasta, juicy sausage, sweet peppers, and a velvety Parmesan sauce with Cajun seasoning and smoked paprika.
I especially love how the different parts of the recipe build on each other. The sausage gets a quick sear first, followed by the onion, peppers, and garlic. Then, the pasta cooks with tomatoes in the same pan, picking up all those flavorful browned bits from the bottom.
And that sauce! Cream cheese makes it extra creamy, Parmesan gives it a salty, savory finish, and Cajun or Creole seasoning brings everything together. It’s hearty enough to serve on its own, but add a salad or some crusty bread and you have a fantastic dinner for 6-8 people.
Ingredients You’ll Need
The ingredient list is fairly simple, but every part has a job to do. The sausage and vegetables bring plenty of smoky, savory flavor, while the pasta and creamy Cajun sauce pull everything together.
For the Sausage and Peppers
- Andouille sausage – This is where much of the smoky, savory flavor comes from. Andouille has a bold, seasoned taste that pairs especially well with the creamy Cajun sauce.
- Extra-virgin olive oil – Just enough to help the sausage sear nicely in the skillet without sticking.
- Red onion – As it cooks, the onion softens and adds a subtle sweetness that balances the smoky sausage and Cajun seasoning.
- Red or yellow bell peppers – These add sweetness, color, and a little crisp texture. I like cooking them until tender-crisp so they don’t disappear into the pasta.
- Garlic – A few cloves add another layer of savory flavor to the sausage and peppers.
For the Pasta
- Diced tomatoes – The tomatoes provide both flavor and cooking liquid for the pasta. Their slight acidity is also a nice contrast to the rich, creamy sauce.
- Water – This gives the pasta enough additional liquid to cook right in the skillet with the tomatoes.
- Casarecce pasta – I love this shape because its twists and curves catch plenty of creamy sauce. A similar pasta shape can be used if you can’t find casarecce.
For the Creamy Cajun Sauce
- Milk – This forms the creamy base of the sauce while keeping it smooth enough to coat the pasta.
- Cream cheese – This is what gives the sauce its extra-creamy texture and a subtle tanginess.
- Cajun or Creole seasoning – The key seasoning in this pasta! It brings the savory, peppery flavor that ties the sausage, vegetables, and creamy sauce together.
- Smoked paprika – A little goes a long way here, adding warm color and another layer of smokiness.
- All-purpose flour – This helps thicken the sauce so it clings beautifully to the pasta.
- Salted butter – Butter gives the sauce richness and is used to cook the garlic before the creamy mixture goes in.
- Garlic – There’s garlic in the sauce too! Cooking it briefly in butter gives the creamy sauce a deeper savory flavor.
- Parmesan cheese – Freshly grated Parmesan melts into the sauce, adding salty, cheesy richness while also helping it thicken.
- Fresh parsley – Sprinkle it over the finished pasta for a pop of freshness and color. Add extra Parmesan on top, too, if you like.
Step-by-Step Instructions
Let’s cook!
First, sear the sausage.
Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 2-3 minutes to sear slightly, stirring partway through.
Next, cook the vegetables.
Add the onions and cook for 5 minutes, stirring occasionally. Add the sliced peppers and garlic. Continue to cook and stir for another 3-5 minutes until onions have softened and peppers are tender-crisp. Transfer the sausage, peppers, and onions to a plate and set aside.
At this point, the peppers should still have a little texture. They’ll be added back to the pasta later, so there’s no need to cook them until completely soft.
Cook the pasta.
Add the diced tomatoes and water to the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring to a boil over high heat, then add the pasta. Cover and reduce the heat to medium-low, simmering until the pasta is al dente and has absorbed most of the liquid.
Those browned bits at the bottom of the pan are worth scraping up—they bring some of the savory sausage and vegetable flavor right into the pasta.
Make the creamy Cajun mixture.
Meanwhile, blend the milk, cream cheese, Cajun or Creole seasoning, smoked paprika, and flour in a blender.
Start the sauce.
Melt the butter in a large pot over medium-high heat. Add the garlic and cook until fragrant, about 60 seconds.
Finish the creamy sauce.
Add the blended milk mixture to the garlic and butter. Cook and stir until slightly thickened enough to coat the back of a spoon. Remove from heat and stir in the Parmesan cheese.
Bring everything together.
Add the sausage and peppers along with the cooked pasta to the sauce, stirring until everything is combined.
Finally, serve!
Serve with additional Parmesan cheese and chopped parsley sprinkled on top.
Expert Tips
Don’t overcook the peppers. I love them best when they’re tender-crisp. They add a nice bite that balances all that creamy pasta and sausage.
Scrape up the browned bits. When you pour the tomatoes and water into the skillet, use your wooden spoon to loosen anything stuck to the bottom. There’s lots of good flavor hiding there!
Stop cooking the pasta at al dente. It’s going into the warm sauce afterward, so keeping a little firmness in the pasta gives the finished dish a better texture.
Soften the cream cheese first. It will blend much more easily with the milk, flour, and seasonings and help you get a smooth sauce.
Watch the sauce closely. You only need to cook it until it lightly coats the back of a spoon. Once it reaches that point, take it off the heat and stir in the Parmesan.
Grate the Parmesan fresh if you can. It melts beautifully into the warm sauce and gives the pasta a wonderfully savory finish.
Recipe Variations
There are a few simple ways to change this pasta while keeping the heart of the recipe intact.
Try a different pasta shape. Casarecce is wonderful here because all those little curves hold onto the creamy sauce, but fusilli, farfalle, or penne are good alternatives.
Choose Cajun or Creole seasoning. Either works in this recipe. Cajun seasoning can lean a little spicier, while Creole blends often have a more herb-forward flavor.
Mix up the peppers. The recipe calls for 2 red or yellow bell peppers, so you can use one color or a combination of the two.
Swap the sausage if necessary. Andouille is the first choice because its smoky, seasoned flavor works so well with the Cajun sauce. If you can’t find it, chorizo, kielbasa, or spicy Italian sausage can work too. Just keep in mind that changing the sausage will change the overall flavor of the dish.
Storage & Reheating
This pasta makes delicious leftovers, which is especially handy because the recipe serves 6-8.
Once cooled, transfer leftovers to an airtight container and refrigerate them for up to 4 days.
For reheating, warm the pasta in a pot on the stove until everything is heated through, including the sausage. The sauce will thicken as it sits in the refrigerator, so add a small splash of milk if it needs loosening. Give everything a good stir as it warms, and the sauce should become creamy again.
Serving Suggestions
This Cajun sausage pasta is rich and hearty enough to be dinner all by itself. I like to finish each bowl with freshly chopped parsley and another shower of Parmesan—the fresh parsley is especially nice against the creamy, smoky sauce.
If you want something alongside it, keep the sides simple. A crisp green salad or roasted vegetables can lighten up the meal, while warm crusty bread is perfect when you want to lean all the way into comfort food.
For a family-style dinner, put the pasta in a big serving bowl with Parmesan and parsley on the table so everyone can add a little extra to their plate. Serve it while it’s hot and creamy, and enjoy!
Recipe FAQs
1. Can I use a different pasta shape?
Yes, you can definitely use another pasta shape. Fusilli, farfalle, or penne are all great options if you can’t find casarecce. I recommend choosing a shape with plenty of curves or ridges so it holds onto that creamy Cajun sauce.
2. How do I know when the pasta is done?
Cook the pasta until it is al dente and has absorbed most of the liquid. You want it tender but still with a little bite. Make sure not to overcook it since the pasta will be added to the warm sauce at the end.
3. What can I use instead of andouille sausage?
If you can’t find andouille sausage, you can use kielbasa, chorizo, or spicy Italian sausage. Andouille will give you the smoky flavor that works especially well in this recipe, but the other options will still be delicious. Just keep in mind that the flavor will change slightly depending on the sausage you use.
4. How do I keep the Cajun cream sauce smooth?
Make sure the cream cheese is softened before blending it with the milk, seasoning, smoked paprika, and flour. Then cook the mixture just until it is thick enough to coat the back of a spoon. Remove it from the heat before stirring in the Parmesan so the sauce stays nice and creamy.
5. What can I do if the sauce is too thick?
You can easily loosen the sauce with a small splash of milk. Add a little at a time and stir until it reaches the consistency you like. This works especially well for leftovers since the creamy sauce will naturally thicken as it cools.
Cajun Pasta with Sausage and Peppers
Ingredients
Sausage and Peppers
- 1 tbsp extra-virgin olive oil
- 1 pound andouille sausage, halved and cut into 1/4-inch slices
- 1 small red onion, halved and sliced
- 2 red or yellow bell peppers, sliced
- 3-4 cloves garlic, minced
Pasta
- 15 ounces diced tomatoes
- 1 1/2 cups water
- 8 ounces casarecce pasta or similar shape
Sauce
- 2 cups milk
- 3 ounces cream cheese, softened
- 1 tsp Cajun or Creole seasoning (we like Tony Chachere’s)
- 1/2 tsp smoked paprika
- 2 tbsp all-purpose flour
- 2 tbsp Salted butter
- 1 tsp minced garlic
- 1 cup freshly grated Parmesan cheese, plus extra to garnish + more for garnish
- Freshly chopped parsley to garnish
Instructions
- Pour the olive oil into a large skillet and set it over medium-high heat. Add the sausage and cook for 2-3 minutes, stirring partway through, until the pieces are lightly seared.
- Add the onions and cook for 5 minutes, stirring occasionally. Add the sliced peppers and garlic. Continue to cook and stir for another 3-5 minutes until onions have softened and peppers are tender-crisp. Transfer the sausage, peppers, and onions to a plate and set aside.
- Add the diced tomatoes and water to the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring to a boil over high heat, then add the pasta. Cover and reduce the heat to medium-low, simmering until the pasta is al dente and has absorbed most of the liquid.
- Meanwhile, blend the milk, cream cheese, Cajun or Creole seasoning, smoked paprika, and flour in a blender.
- Melt the butter in a large pot over medium-high heat. Add the garlic and cook until fragrant, about 60 seconds.
- Add the blended milk mixture to the garlic and butter. Cook and stir until slightly thickened enough to coat the back of a spoon. Remove from heat and stir in the Parmesan cheese.
- Add the sausage and peppers along with the cooked pasta to the sauce, stirring until everything is combined.
- Serve with additional Parmesan cheese and chopped parsley sprinkled on top.
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Recipe Notes
Nutrition
Calories: 385kcal | Carbohydrates: 32g | Protein: 16g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 669mg | Potassium: 423mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1442IU | Vitamin C: 47mg | Calcium: 268mg | Iron: 2mg Nutrition values are estimates and can vary depending on the specific andouille sausage, milk, Parmesan, Cajun/Creole seasoning, and other brands used.
