Creamy Cajun Sausage Pasta
Browned smoked sausage is the leading flavor in this Cajun-inspired penne, with chicken, mushrooms, and red bell pepper mixed throughout. Tomato paste tints the Parmesan cream sauce peach-orange; it should coat the pasta while leaving the tubes distinct.
Boil the penne separately while the other ingredients cook in a 12-inch skillet. Browning them in stages gives the sausage crisp edges and lets the mushrooms release moisture before the sauce goes in. Reserve some pasta water to loosen the finished sauce as needed. Makes 4 generous servings in about 35 minutes.
Ingredients for Creamy Cajun Sausage Pasta
- 12 ounces penne pasta (340g)
- 12 ounces fully cooked andouille or other smoked sausage, sliced about 1/2 inch thick on the diagonal (340g)
- 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces (225g)
- 4 ounces cremini mushrooms, sliced (115g)
- 1 medium red bell pepper, cut into short strips or bite-size pieces (about 150g)
- 1 tablespoon olive oil, plus a little more only if needed
- 3 garlic cloves, minced
- 1 teaspoon Cajun seasoning, plus more to taste
- 1 tablespoon tomato paste
- 1/2 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup finely grated Parmesan (about 45g)
- 2 tablespoons chopped flat-leaf parsley
How to Make Creamy Cajun Sausage Pasta
- Cook the penne: Bring a large pot of water to a boil. Cook the penne according to the package directions, starting to check 1 minute before the suggested al dente time. When it is tender with a slight bite, reserve 1 cup of pasta water and drain. Cook the skillet ingredients while the pasta boils.
- Brown the sausage: Heat the olive oil in a 12-inch skillet over medium to medium-high heat. Cook the sausage for 4 to 5 minutes, turning until both sides are browned. Transfer to a plate, leaving the drippings in the skillet.
- Cook the chicken: Increase the heat to medium-high. Add the chicken, working in two batches if the pieces would crowd the skillet. Turn the pieces until lightly golden and the thickest piece reaches 165°F (75°C), about 5 to 7 minutes. Transfer to the sausage plate.
- Cook the vegetables: Add a little more oil only if the skillet is dry. Cook the mushrooms until their released moisture diminishes and some surfaces brown. Add the bell pepper and cook until just tender, about 5 to 7 minutes total for the vegetables.
- Make the sauce: Reduce the heat to medium. Stir in the garlic, tomato paste, and 1 teaspoon Cajun seasoning for about 30 seconds. Add the broth and cream, scraping up the browned bits. Reduce to medium-low and simmer gently, uncovered, until the sauce lightly coats a spoon. Stir in the Parmesan until melted. Allow about 4 to 6 minutes for this step, and do not let the sauce boil hard after adding the cheese.
- Toss and serve: Return the sausage and chicken to the skillet. Add the penne and toss over low heat for 2 to 3 minutes. Add reserved pasta water 1 to 2 tablespoons at a time until the sauce looks glossy and coats the penne without pooling. Taste before adding more Cajun seasoning or any salt. Serve in bowls with the sausage and vegetables visible and the parsley scattered on top.
How to Keep the Sauce Creamy
Judge the sauce after tossing it with the penne: the pasta absorbs liquid, and the cream and Parmesan thicken as they stand. If the coating becomes pasty or clumpy, keep the heat low and toss in small splashes of reserved pasta water until it flows easily.
Why Cook the Ingredients in Stages?
A crowded skillet traps moisture, making sausage and mushrooms steam instead of brown. Cooking the chicken separately also lets you check that it reaches 165°F without leaving it in the simmering sauce long enough to dry out.
Adjusting Cajun Heat and Salt
Andouille, Parmesan, broth, and Cajun seasoning can all contribute salt, while the heat of sausage and seasoning blends varies. Start with the listed teaspoon of seasoning and taste the finished pasta before adding more. For a milder version, use fully cooked smoked kielbasa instead of andouille. Add a pinch of crushed red pepper flakes only if you want more heat after tasting.
Serving and Leftovers
Serve promptly with a simple green salad or crusty bread. For a different stovetop noodle dinner with peppers, try this ground beef ramen stir fry with broccoli and peppers.
Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat over low stovetop heat or in the microwave until hot throughout, adding a small splash of water or broth if the sauce has thickened.
Nutrition
Approximate nutrition per generous serving (1/4 of the recipe): 890 calories, 43g protein, 49g fat, and 72g carbohydrates. Approximate values per 100g of finished pasta: 180 calories, 9g protein, 10g fat, and 15g carbohydrates. Values vary with the sausage brand, pasta, and final amount of sauce.
Equipment
- Large pot
- 12-inch skillet
- Colander
Ingredients
- 12 ounces penne pasta (340 g)
- 12 ounces fully cooked andouille or other smoked sausage, sliced about 1/2 inch thick on the diagonal (340 g)
- 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces (225 g)
- 4 ounces cremini mushrooms, sliced (115 g)
- 1 medium red bell pepper, cut into short strips or bite-size pieces (about 150 g)
- 1 tablespoon olive oil, plus a little more only if needed
- 3 garlic cloves, minced
- 1 teaspoon Cajun seasoning, plus more to taste
- 1 tablespoon tomato paste
- 1/2 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup finely grated Parmesan (about 45 g)
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Bring a large pot of water to a boil. Cook the penne according to package directions, checking 1 minute before the suggested al dente time.
- Reserve 1 cup of pasta water, then drain the penne.
- Heat the olive oil in a 12-inch skillet over medium to medium-high heat. Brown the sausage for 4 to 5 minutes, turning to brown both sides. Transfer to a plate, leaving the drippings in the skillet.
- Increase the heat to medium-high. Cook the chicken, in batches if needed, for 5 to 7 minutes, turning until lightly golden and the thickest piece reaches 165°F (75°C). Transfer to the plate with the sausage.
- Add a little oil if the skillet is dry. Cook the mushrooms until their released moisture diminishes and some surfaces brown. Add the bell pepper and cook until just tender, about 5 to 7 minutes total for the vegetables.
- Reduce the heat to medium. Stir in the garlic, tomato paste, and Cajun seasoning for about 30 seconds.
- Add the broth and cream, scraping up the browned bits. Reduce the heat to medium-low and simmer gently, uncovered, until the sauce lightly coats a spoon.
- Stir in the Parmesan until melted, about 4 to 6 minutes. Do not let the sauce boil hard after adding the cheese.
- Return the sausage and chicken to the skillet. Add the penne and toss over low heat for 2 to 3 minutes. Add reserved pasta water 1 to 2 tablespoons at a time until the sauce is glossy and coats the pasta. Taste before adding more Cajun seasoning or salt, then serve topped with parsley.
Tips
- Cook the sausage, chicken, and vegetables in stages to help them brown instead of steam.
- Reserve pasta water before draining; add it a little at a time to loosen the sauce.
- Keep the sauce at a gentle simmer and avoid boiling it hard after adding Parmesan.
- Taste before adding more Cajun seasoning or salt, since the sausage, broth, and Parmesan can be salty.
- If the sauce thickens or turns pasty, toss in small splashes of pasta water over low heat.
Variations
- Milder Smoked Sausage Pasta: Use fully cooked smoked kielbasa instead of andouille for a milder version.
- Spicier Cajun Pasta: Add a pinch of crushed red pepper flakes after tasting if you want more heat.