Cajun Kick Pasta

This Cajun Sausage Pasta is a delightful revelation: incredibly creamy, perfectly spicy, and absolutely bursting with authentic Cajun flavors. The best part? We’ve found a way to make it wonderfully lighter without sacrificing any of that rich, comforting indulgence by wisely skipping the heavy cream!

Author’s Note

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Experience Better-Than-Takeout Cajun Sausage Pasta at Home!

When those strong cravings for a rich, Alfredo-style pasta hit, my go-to has always been a generous swirl of heavy cream and loads of cheese. My classic creamy sausage pasta recipe usually satisfies that deep desire for ultimate comfort food. However, this particular Cajun Sausage Pasta creation stemmed from a different kind of evening – one where I yearned for something equally satisfying but with a noticeably lighter touch.

I decided to experiment, cutting back on the cheese and completely skipping the heavy cream, fully expecting a compromise in flavor or texture. To my absolute delight, this dish didn’t just meet expectations; it exceeded them! It delivered all the creamy indulgence and robust flavor I craved, without any of the heaviness that often accompanies such rich meals. Now, this lighter Cajun Sausage Pasta has secured its place as one of my absolute favorite recipes for a quick, flavorful, and incredibly satisfying weeknight dinner.

Why You’ll Fall in Love with This Cajun Sausage Pasta

There are countless reasons to add this outstanding Cajun Sausage Pasta to your weekly meal rotation. It’s more than just a delicious dinner; it’s a complete culinary experience designed for ease and enjoyment:

• Unforgettable Flavor: Each bite is a symphony of savory, spicy, and perfectly seasoned notes, making it a true feast for the senses.
• Delectably Creamy (Without Heavy Cream!): Achieve that luscious, smooth sauce texture using clever techniques and ingredients that keep it lighter and just as satisfying.
• Effortless Weeknight Wonder: Designed for busy schedules, this recipe comes together quickly, making it an ideal choice for a delicious meal even on the most hectic evenings.
• Hearty & Wholesome: Packed with smoked sausage, an array of colorful vegetables, and tender pasta, it’s a balanced meal that will leave you feeling full and happy.
• Customizable to Your Liking: Easily adjust the spice level, swap out proteins, or add your favorite vegetables to make this dish uniquely yours.

Essential Ingredients for Your Cajun Sausage Pasta

Crafting this flavorful Cajun Sausage Pasta begins with a selection of fresh, high-quality ingredients. Each component plays a vital role in building the dish’s signature taste and texture:

• Smoked Sausage: The star protein! Choose your favorite smoked sausage, such as Andouille for an authentic Cajun kick, or a lighter turkey or chicken smoked sausage. Searing it until beautifully browned not only adds incredible depth of flavor but also creates delightful crispy bits that elevate the dish.
• Fresh Vegetables: A colorful medley of thinly sliced bell peppers (red, yellow, or orange for sweetness and vibrancy), earthy mushrooms (baby bella or cremini are excellent choices), and finely diced yellow onion. These vegetables add essential nutrients, texture, and a fresh balance to the rich sauce. Remember to slice them uniformly for even cooking.
• Penne Pasta: This tubular pasta shape is perfect for catching and holding onto the creamy Cajun sauce. You can also use other sturdy pasta shapes like ziti or rigatoni. Cook the pasta al dente, about 1 minute less than package directions, as it will continue to cook slightly in the sauce, preventing it from becoming mushy.
• All-Purpose Flour: Used in combination with butter to create a roux, which is the foundational thickening agent for our creamy sauce. A properly cooked roux contributes a subtle nutty flavor and ensures a smooth, velvety consistency.
• Chicken Broth: Provides a rich savory base for the sauce. Chicken stock can be used interchangeably for similar results, adding depth without heaviness.
• Milk: Our secret to a lighter yet creamy sauce, replacing heavy cream. 1% milk works for a very light version, but whole milk or 2% milk will yield a noticeably creamier and more luxurious texture.
• Cream Cheese: A game-changer for creaminess! A small amount of softened cream cheese melts seamlessly into the sauce, adding a rich, velvety mouthfeel and helping to stabilize the sauce without the need for excessive fats.
• Cajun Seasoning: The heart of the Cajun flavor! Be mindful that spice levels vary significantly between brands. Start with a conservative amount and taste as you go, adjusting to your preference. Brands like McCormick’s® offer a reliable blend, or you can even create your own homemade Cajun spice mix. Complement with dried oregano and paprika for aromatic complexity.
• Freshly Grated Parmesan Cheese: Essential for a smooth, melty finish. Grate your own Parmesan from a block for superior flavor and texture, as pre-shredded or canned versions often contain anti-caking agents that prevent proper melting and can make the sauce clumpy. Add it gradually off-heat for the best results.
• Olive Oil: Used for searing the sausage and sautéing the vegetables, adding healthy fats and aiding in browning.
• Unsalted Butter: The fat component of our roux, contributing richness and a silky texture to the sauce.
• Salt and Freshly Ground Black Pepper: Fundamental seasonings to enhance and balance all the other flavors. Don’t forget to generously salt your pasta water!
• Fresh Parsley or Basil (Optional Garnish): A sprinkle of fresh herbs adds a vibrant pop of color and a refreshing aromatic finish to the dish.

How To Make This Delicious Cajun Sausage Pasta

Follow these simple steps to create a truly unforgettable Cajun Sausage Pasta in your own kitchen:

1. Prepare All Ingredients (Mise en Place): Start by dicing your onion finely, mincing the garlic, and slicing the smoked sausage into uniform coins. Carefully remove the stems and seeds from the bell peppers, then thinly slice them, along with your mushrooms. Having everything prepped makes the cooking process smooth and enjoyable.
2. Sear Sausage & Sauté Veggies: Heat a large cast-iron pan or heavy-bottomed pot over medium-high heat. Drizzle in 1 tablespoon of olive oil. Add the sliced sausage and sear, stirring occasionally, until it’s beautifully browned and slightly crispy. This browning adds immense flavor. Transfer the seared sausage to a bowl using a slotted spoon, leaving behind the flavorful drippings. Add another 1 tablespoon of olive oil to the same pan, then stir in the diced onion for about 1 minute until fragrant. Introduce the sliced bell peppers and mushrooms, sautéing until they are tender-crisp, typically 6-8 minutes. Finally, stir in the minced garlic and cook for just 1 minute more until aromatic. Transfer all the sautéed vegetables to the bowl with the seared sausage.
3. Cook the Pasta: While your vegetables are sautéing, bring a large pot of generously salted water to a rolling boil. Add your penne pasta and cook according to package directions, but subtract 1 minute from the recommended cooking time. This ensures your pasta is al dente and won’t become overcooked when combined with the hot sauce. Remember to generously salt the boiling water (about 1 teaspoon of salt per 4 cups of water) for maximum flavor absorption.
4. Craft the Creamy Sauce: Reduce the heat in your pan to medium. Add the 4 tablespoons of unsalted butter. Once the butter has melted, sprinkle in the 1/4 cup of all-purpose flour and whisk constantly for 1 minute to create a smooth roux. Gradually pour in half of the chicken broth, whisking vigorously to incorporate and prevent lumps. Continue whisking until the mixture thickens. Next, gradually add the remaining chicken broth and milk, about 1/2 cup at a time, whisking continuously after each addition until smooth.
5. Thicken and Season the Sauce: Increase the heat to high and bring the sauce to a gentle boil, stirring frequently. Reduce the heat to a gentle simmer and continue stirring occasionally for 5-8 minutes, or until the sauce has thickened enough to coat the back of a spoon and hold a path when a spoon is drawn through it. In a microwave-safe bowl, soften the cream cheese until it’s very pliable (about 15-30 seconds). Add the softened cream cheese to the sauce along with the Cajun seasoning, dried oregano, paprika, and a pinch of salt and pepper. Whisk briskly until all the ingredients are fully combined and the sauce is perfectly smooth.
6. Combine & Serve: Remove the creamy Cajun sauce from the heat. Add the cooked pasta, seared sausage, and sautéed vegetables (along with any accumulated liquid from the bowl) to the pan. Toss everything gently until the pasta and other ingredients are thoroughly coated in the sauce. Gradually sprinkle in the freshly grated Parmesan cheese, a few tablespoons at a time, stirring until it’s fully integrated and melts into the sauce. Taste the pasta and adjust the seasoning with additional salt, pepper, or Cajun seasoning as needed. Garnish with fresh, finely diced parsley or basil, if desired, for a pop of color and freshness. Serve immediately and, for an extra touch, grate more Parmesan cheese over individual bowls with a zester. Enjoy your homemade, lighter Cajun Sausage Pasta!

Pro Tips for the Best Cajun Sausage Pasta

Elevate your Cajun Sausage Pasta from delicious to absolutely extraordinary with these expert tips:

• Master the Sausage Sear: Don’t rush this step! Cooking the sausage until it’s deeply browned and crispy builds a foundational layer of smoky, savory flavor that permeates the entire dish. Those caramelized bits are pure gold.
• Understand Your Cajun Seasoning: Cajun seasoning blends vary widely in saltiness and spice level. Always start with the lower end of the recommended amount (e.g., 2 teaspoons) and taste the sauce as you build it. You can always add more, but you can’t take it away! Brands like McCormick’s® are consistent, or for ultimate control, make your own custom blend.
• Salt Your Pasta Water Generously: This is a non-negotiable step for flavorful pasta. The pasta absorbs salt as it cooks, seasoning it from the inside out. Aim for water that tastes like the sea – about 1 teaspoon of salt per 4 cups of water.
• Choose Fresh Parmesan: Skip the pre-grated Parmesan in a can. It often contains anti-caking agents that prevent it from melting smoothly and can make your sauce gritty. Invest in a block of good quality Parmesan and grate it fresh. Add it slowly, off the heat, to ensure a velvety, clump-free finish.
• Don’t Overcook the Pasta: Aim for al dente, meaning it’s still firm to the bite. Since the pasta will finish cooking in the hot sauce, cooking it for about a minute less than the package instructions prevents it from becoming mushy.
• Melt Cream Cheese Thoroughly: Ensure your cream cheese is softened or briefly microwaved until very soft before adding it to the sauce. This helps it melt smoothly and quickly integrate without leaving lumps.
• Fresh Herbs for a Bright Finish: A sprinkle of fresh, finely diced parsley or basil just before serving adds a vibrant color and a refreshing aromatic contrast to the rich, spicy sauce. It’s a small touch that makes a big difference.
• Taste and Adjust Seasoning: The most important rule in cooking! Always taste your sauce before combining everything and again before serving. Adjust salt, pepper, and Cajun seasoning as needed to suit your palate.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making this Cajun Sausage Pasta:

• What kind of smoked sausage is best for Cajun pasta? Andouille sausage is traditional for Cajun dishes, offering a smoky, spicy kick. However, any good quality smoked sausage like Kielbasa, or even a lighter turkey or chicken smoked sausage, will work wonderfully. Choose what you enjoy most!
• Can I make this dish spicier or milder? Absolutely! To make it spicier, add a pinch of cayenne pepper along with the Cajun seasoning, or a few dashes of hot sauce at the end. For a milder version, reduce the amount of Cajun seasoning. Remember to taste as you go!
• Can I use a different type of pasta? Yes, you can. While penne is great for capturing the sauce, other sturdy pasta shapes like rigatoni, ziti, or even fettuccine would work well. Just ensure you cook it al dente.
• Is this recipe gluten-free? As written, no, due to the all-purpose flour and wheat-based pasta. However, you can easily make it gluten-free by using gluten-free pasta and a gluten-free all-purpose flour blend (or a cornstarch slurry) for the roux.
• Can I add more vegetables? Definitely! Spinach, kale, corn, or even a different color of bell pepper would be excellent additions. Add leafy greens like spinach or kale during the last few minutes of cooking the sauce, just until they wilt.

Serving Suggestions for Your Cajun Sausage Pasta

This Cajun Sausage Pasta is a complete and satisfying meal on its own, but it pairs beautifully with a few simple sides to create an even more enjoyable dining experience:

• Crisp Green Salad: A light, refreshing green salad with a tangy vinaigrette dressing provides a wonderful contrast to the rich and creamy pasta.
• Crusty Bread or Garlic Bread: Perfect for soaking up every last bit of that delicious creamy Cajun sauce.
• Steamed Green Beans or Asparagus: Simple steamed vegetables offer a fresh, healthy side that complements the robust flavors of the pasta without overpowering them.

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★★★★★

5 from 6 votes

Cajun Sausage Pasta Recipe

By
Chelsea Lords

With no heavy cream, this Cajun Sausage Pasta is light and flavorful with the perfect kick.

Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Servings:
6 servings

Video

Equipment

• Large cast-iron pan

Ingredients

• 1 small yellow onion, finely diced
• 1 tablespoon minced garlic
• 1 (13-ounce) package smoked sausage, coined (see Note 1)
• 2 bell peppers, thinly sliced
• 3 tablespoons olive oil, divided
• 1 (8-ounce) package baby bella mushrooms or cremini mushrooms, sliced
• 3-1/2 cups penne pasta (see Note 2)
• 4 tablespoons unsalted butter
• 1/4 cup flour
• 1 cup chicken broth or stock
• 2 cups milk (1% to whole milk)
• 2 ounces cream cheese, softened
• 2–4 teaspoons Cajun seasoning (adjust to taste)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup freshly grated Parmesan cheese (see Note 3)
• Fresh parsley, finely diced, optional (for garnish)

Instructions

1. Dice the onion, mince the garlic, and slice the sausage into thin coins. Remove the stems and seeds from the bell peppers, then thinly slice.
2. Heat a large cast-iron pan or pot over medium-high. Drizzle in 1 tablespoon oil. Add the sausage coins and sear, stirring occasionally, until browned. Transfer to a bowl with a slotted spoon, leaving the oil behind. Set aside.
3. Add 1 tablespoon olive oil to the pan and stir in the diced onion for 1 minute. Add sliced peppers and mushrooms, and sauté until crisp on the outside, about 6–8 minutes. Add 1 tablespoon garlic and sauté for 1 minute. Transfer vegetables to the bowl with sausage.
4. Cook pasta according to package directions, subtracting 1 minute. Generously salt the boiling water with 1 teaspoon salt per 4 cups water.
5. In the same pan, reduce heat to medium and add butter. Once melted, sprinkle flour and whisk until a roux forms. Cook, whisking constantly, for 1 minute. Gradually pour in 1/2 the chicken stock. Whisk until thick. Gradually add remaining stock and milk, 1/2 cup at a time, whisking constantly.
6. Increase heat to high and bring the sauce to a boil, stirring frequently. Reduce to a gentle simmer until the sauce thickens, about 5–8 minutes. It should be thick enough to draw a path across the back of a spoon that stays. Melt the cream cheese in the microwave until very soft. Add to the sauce along with the Cajun seasoning, oregano, paprika, salt, and pepper. Whisk briskly until combined.
7. Remove the cream sauce from heat. Stir in the cooked pasta, sausage, and vegetables, with any accumulated liquid. Toss until well coated. Gradually add Parmesan cheese, a few tablespoons at a time, until integrated. Taste and adjust seasoning. Garnish with parsley, if desired, and serve immediately. Optionally, grate more cheese atop individual bowls with a zester.

Recipe Notes

Note 1: Any smoked skinless sausage works great. I usually use hardwood smoked turkey sausage to keep it lighter.

Note 2: Most penne packages are either 12 ounces or 16 ounces. If you have a 16-ounce package, remove 1 cup, which is 4 ounces. This will leave you with 12 ounces, or 3 1/2 cups, which is the perfect amount.

Note 3: Packaged grated Parmesan from a can is very salty and won’t melt well. Grate a block of Parmesan on a zester, or use finely grated Parmesan.

Storage: For optimal flavor, enjoy this dish immediately. Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or chicken broth to loosen the sauce, as the pasta will absorb some moisture while stored. Freezing is not recommended due to the dairy content.

Nutrition

Serving: 1 serving
|
Calories: 665 kcal
|
Carbohydrates: 58g
|
Protein: 24g
|
Fat: 38g
|
Saturated Fat: 16g
|
Polyunsaturated Fat: 3g
|
Monounsaturated Fat: 15g
|
Trans Fat: 0.3g
|
Cholesterol: 89mg
|
Sodium: 870mg
|
Potassium: 641mg
|
Fiber: 4g
|
Sugar: 9g
|
Vitamin A: 2128IU
|
Vitamin C: 53mg
|
Calcium: 239mg
|
Iron: 2mg

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

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