Name: Cajun Sausage Pasta for the Table
Yield: 6

This Cajun Sausage Pasta is creamy, spicy, and full of flavor. It’s made lighter by skipping the heavy cream!

author’s note

Better-Than-Takeout Cajun Sausage Pasta!

When I’m craving Alfredo-style pasta, I usually go for cream and lots of cheese because I want full-on comfort food. My creamy sausage pasta hits that craving every time. But this Cajun Sausage Pasta came from a night when I wanted something a little lighter that still felt satisfying.

I skipped the heavy cream and cut back on the cheese, not expecting it to be as good. But it totally delivered. It’s still creamy, full of flavor, and just as indulgent, without feeling overly rich. Now it’s one of a reliable weeknight dinners.

Sear the sausage and remove to bowl; sautee onion.

Ingredients

Ingredient	Tips & Swaps
Smoked Sausage	Sear until well browned for the best flavor.
Veggies	Slice evenly so they cook at the same rate.
Penne Pasta	Cook 1 min less than the package directs since it finishes cooking in the sauce.
Flour	Combines with butter to create a roux that thickens the sauce.
Chicken Broth	Chicken stock works just as well.
Milk	1% is the lowest-fat option that works, but whole milk makes the sauce creamier.
Cream Cheese	Adds richness and helps create a smooth, stable sauce.
Seasonings	Adjust the Cajun seasoning to make it milder or spicier.
Parmesan Cheese	Stir it in gradually off the heat to keep the sauce smooth and prevent clumping.

Featured Comment

Loved this dish. Lived in New Orleans for 10 years. I‘d put this recipe up against that of any native Louisiana cook. It’s that good!
– Linda

Cooking mushrooms, peppers, and garlic before starting the Cajun sausage pasta sauce with butter and flour.

How To Make Cajun Sausage Pasta

Prep & Cook: Dice onion, garlic, slice sausage, peppers, and mushrooms.
Sear Sausage & Veggies: Brown sausage, then cook veggies with garlic.
Cook Pasta: Boil slightly underdone.
Make Sauce: Melt butter, whisk in flour, then add broth, milk, cream cheese, and seasonings until thick.
Combine & Serve: Toss pasta, sausage, veggies in sauce, add parm, and enjoy!

Whisk the sauce; sir in chicken broth and milk; whisk constantly for this Cajun Sausage Pasta.

Variations

Add A Different Protein

For Cajun Shrimp and Sausage Pasta, cook shrimp after the veggies (see Lemon Garlic Shrimp recipe) and set it aside.

For Cajun Chicken and Sausage Pasta, add chopped rotisserie or grilled chicken when mixing pasta into the sauce.

Season and add cream cheese; whisk to smooth; add pasta and return veggies and sausage to the pan.

chelsea’s recipe tip

How To Make Cajun Sausage Pasta Extra Flavorful

Brown the Sausage: Cook until deeply browned for extra flavor.
Season to Taste: Cajun blends vary, so add gradually and taste as you go.
Salt the Water: Use about 1 teaspoon salt per 4 cups of pasta water.
Use Fresh Parmesan: Grate it fresh and stir it in gradually for a creamy sauce.
Finish with Herbs: Add parsley or basil for freshness.

Storage

This Cajun sausage pasta is best right after it’s made—pasta dishes are always at their best right away!

Leftovers can be stored, but you’ll need to add a splash of milk or broth to make the sauce creamy again when reheating, as the pasta soaks it up over time.

Because of the dairy, this dish isn’t a good choice for freezing.