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Creamy Cajun Beef Sausage Pasta Recipe

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4.7 from 138 reviews

This creamy Cajun beef sausage pasta is a quick and flavorful meal featuring smoked beef sausage, penne pasta, and a rich, cheesy Cajun-spiced sauce with bell peppers and onions. Perfect for an easy weeknight dinner, it combines the smoky depth of Andouille or kielbasa sausage with a luscious cream and Parmesan sauce, enhanced by fresh spinach and a hint of cayenne for extra heat.

Ingredients

Sausage and Pasta

  • 10 ounces smoked beef sausage (Andouille or kielbasa), sliced into 1/4-inch rounds
  • 4 ounces pasta (penne or rigatoni)

Vegetables and Seasonings

  • 1 cup diced bell peppers (mixed colors)
  • 1/2 cup diced onion
  • 2 tablespoons Cajun seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup fresh spinach (optional)
  • Chopped fresh parsley for garnish

Liquids and Fats

  • 1 tablespoon olive oil
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream

Cheese

  • 1 cup shredded Parmesan cheese

Instructions

  1. Sear the Sausage: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced smoked beef sausage and cook for 5-7 minutes, stirring occasionally, until the sausage is browned and caramelized. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté Vegetables and Toast Spices: Reduce heat to medium. Add the diced onion and bell peppers to the pot and cook for 5-7 minutes until softened and the onion is translucent. Stir in the Cajun seasoning, garlic powder, and optional cayenne pepper, and cook for an additional 30 seconds to toast the spices and enhance their flavor.
  3. Cook the Pasta: Add the uncooked pasta to the pot along with 2 cups of low-sodium chicken broth. Stir to ensure the pasta is submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the pasta simmer for 10-12 minutes, stirring occasionally, until it is al dente and most of the broth has been absorbed.
  4. Create the Sauce and Combine Ingredients: Stir in the heavy cream and shredded Parmesan cheese until fully melted and combined, forming a creamy sauce. If the sauce feels too thick, gradually add more chicken broth to reach the desired consistency. Return the reserved seared sausage to the pot, mixing it evenly into the pasta and sauce.
  5. Add Spinach and Serve: If using, stir in the fresh spinach leaves and cook until wilted. Taste the pasta and adjust the seasoning as needed. Serve promptly, garnished with chopped fresh parsley for a bright and fresh finish.

Notes

  • Use Andouille or kielbasa for authentic smoky flavor, but any smoked beef sausage will work.
  • Adjust cayenne pepper to control the spice level according to your preference.
  • For a lighter dish, substitute heavy cream with half-and-half, but expect a thinner sauce.
  • Fresh spinach is optional but adds a nice color and nutrition boost.
  • Any short pasta like penne or rigatoni works well to hold the creamy sauce.
  • To make this dish gluten-free, use gluten-free pasta.

Find it online: https://oliviabakes.com/creamy-cajun-beef-sausage-pasta-recipe/