Cajun Sausage Pasta

ByMadison Rae
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why make this recipe

Cajun Sausage Pasta is a delightful dish that brings the vibrant flavors of Cajun cuisine to your dinner table. It’s quick to prepare, making it perfect for busy weeknights. The combination of smoky sausage, creamy sauce, and flavorful spices creates a satisfying meal that everyone will enjoy. Plus, it’s a one-pot dish, which means less cleanup for you!

how to make Cajun Sausage Pasta

Ingredients:

  • 8 oz pasta
  • 1 lb smoked sausage, sliced
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup shredded cheese (cheddar or pepper jack)
  • 2 tbsp Cajun seasoning
  • Salt and pepper to taste
  • Olive oil
  • Chopped parsley for garnish

Directions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add the sliced sausage and cook until browned.
  3. Add the onion, bell pepper, and garlic; sauté until softened.
  4. Stir in the Cajun seasoning.
  5. Add the pasta and heavy cream, and bring to a simmer.
  6. Cook until the pasta is al dente.
  7. Stir in the cheese until melted.
  8. Season with salt and pepper to taste.
  9. Garnish with chopped parsley and serve.

how to serve Cajun Sausage Pasta

Serve Cajun Sausage Pasta hot, garnished with chopped parsley. It pairs well with a side salad or some crusty bread, allowing you to soak up the creamy sauce. Make sure to have plenty of napkins on hand, as this dish is so delicious that you might get a bit messy!

how to store Cajun Sausage Pasta

If you have leftovers, store them in an airtight container in the refrigerator. Cajun Sausage Pasta can last for 3 to 4 days. To reheat, simply place it in the microwave or in a pan on the stove over low heat, adding a splash of cream or water to loosen the sauce if needed.

tips to make Cajun Sausage Pasta

  • For extra heat, use spicy sausage or add a dash of hot sauce.
  • Feel free to customize the vegetables. You can add zucchini, spinach, or mushrooms for more flavor and nutrition.
  • Make it lighter by using half-and-half instead of heavy cream.

variation

You can easily convert this recipe to a vegetarian version by using plant-based sausage and vegetable broth instead of cream. You can also switch up the pasta to a gluten-free variety without losing any taste.

FAQs

1. Can I use any type of sausage?
Yes, you can use any type of smoked sausage, such as turkey or chicken sausage, depending on your preference.

2. Can I make this dish ahead of time?
Yes, you can prepare the ingredients ahead and cook the pasta right before serving. Just reheat the mixture gently before serving.

3. Is Cajun Sausage Pasta suitable for freezing?
While it can be frozen, the texture of the pasta may change after thawing. It’s best enjoyed fresh, but if you freeze it, make sure to consume it within 1 to 2 months for the best results.

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Cajun Sausage Pasta

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
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Description

A delightful one-pot dish combining smoky sausage, creamy sauce, and flavorful spices, perfect for busy weeknights.

Ingredients

Scale
  • 8 oz pasta
  • 1 lb smoked sausage, sliced
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup shredded cheese (cheddar or pepper jack)
  • 2 tbsp Cajun seasoning
  • Salt and pepper to taste
  • Olive oil
  • Chopped parsley for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add the sliced sausage and cook until browned.
  3. Add the onion, bell pepper, and garlic; sauté until softened.
  4. Stir in the Cajun seasoning.
  5. Add the pasta and heavy cream, and bring to a simmer.
  6. Cook until the pasta is al dente.
  7. Stir in the cheese until melted.
  8. Season with salt and pepper to taste.
  9. Garnish with chopped parsley and serve.

Notes

For extra heat, use spicy sausage or add a dash of hot sauce. Customize the vegetables as desired.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 2g
  • Sodium: 900mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: Cajun, Pasta, Sausage, Quick Dinner, One-Pot Meal

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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