Creamy Cajun Beef Sausage Pasta

This recipe is a flavorful fusion of comforting pasta with the bold, spicy, and smoky notes of Louisiana’s Cajun cuisine, featuring smoked beef sausage in a rich, velvety cream sauce. It’s a hearty, satisfying dish that perfectly balances creaminess with deep, savory heat.

The sauce is built on the “Holy Trinity” (onion, celery, and bell pepper) and uses the smoky fat from the sausage to create a robust, complex base. The final addition of heavy cream transforms the bold flavors into a smooth, luxurious pasta dish that is guaranteed to impress.

Table of Contents

• Ingredients for Creamy Cajun Beef Sausage Pasta
• Step-by-Step Instructions
• Customization & Tips
• Serving Suggestions
• Storage & Reheating Tips
• FAQs

Ingredients for Creamy Cajun Beef Sausage Pasta

The quality of your smoked sausage (Andouille or Kielbasa) is key to the flavor of this dish. This recipe serves 6 people:

Category	Ingredient	Amount
Pasta & Sausage	Short pasta (penne, rotini, etc.)	1 lb (450g)
	Smoked beef sausage (Andouille/Kielbasa), sliced	1 lb (450g)
Aromatics	Yellow onion, diced	1 large
	Celery stalks, finely diced	2
	Green bell pepper, diced	1 large
	Garlic, minced	4 cloves
Sauce Base	Diced tomatoes, undrained	1 (14.5 oz) can
	Low-sodium chicken broth	1 cup
	Heavy cream	1 1/2 cups
Seasoning	Cajun seasoning	2 tbsp (adjust to taste)
	Smoked paprika	1/2 tsp
	Cayenne pepper (optional)	1/4 tsp
Other	Olive oil	1 tbsp
	Fresh parsley, chopped	1/4 cup
	Salt and black pepper	To taste
	Grated Parmesan cheese	For serving (optional)

Step-by-Step Instructions

Step 1: Prep
Slice the sausage. Dice the onion, celery, and bell pepper (the “holy trinity”). Mince the garlic and measure out all seasonings. Start a large pot of generously salted water boiling for the pasta.

Step 2: Sear Sausage
Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the sliced sausage in batches until browned and slightly crispy (3–5 minutes per side). Remove the sausage and set it aside, leaving the rendered fat in the pan.

Step 3: Sauté Trinity
Reduce the heat to medium. Add the diced onion, celery, and bell pepper to the pan. Sauté for 8–10 minutes until softened. Add the minced garlic and sauté for 1 minute until fragrant.

Step 4: Spice and Tomato
Sprinkle the Cajun seasoning, smoked paprika, and cayenne pepper (if using) over the vegetables. Cook for 1 minute, stirring constantly. Pour in the undrained diced tomatoes, breaking down large chunks. Simmer for 5 minutes.

Step 5: Simmer Broth
Stir in the chicken broth. Bring back to a simmer and cook for 5–7 minutes to concentrate the flavors.

Step 6: Add Cream
Reduce the heat to low. Slowly pour in the heavy cream, stirring continuously. Gently simmer for 5–10 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Taste and adjust salt, pepper, and spice.

Step 7: Cook Pasta & Reserve Water
While the sauce simmers, cook the pasta in the boiling salted water until al dente. Reserve 1 cup of the starchy pasta cooking water before draining the pasta thoroughly.

Step 8: Combine
Return the browned sausage slices to the simmering sauce. Add the drained al dente pasta to the skillet and toss vigorously until completely coated. If the sauce is too thick, add a splash or two of the reserved pasta water.

Step 9: Finish and Serve
Stir in half of the chopped parsley. Perform a final taste test and adjust seasonings. Divide among bowls, garnish with the remaining parsley and optional Parmesan cheese. Serve hot with a side salad or crusty bread.

Customization & Tips

• Spice Control: Cajun seasoning varies in heat. Start with 1.5 tablespoons and taste before adding the full amount or the optional cayenne pepper.
• Creaminess: The reserved starchy pasta water is key! It helps emulsify the sauce, making it glossy and ensuring it clings beautifully to the pasta.
• Pairing: Serve with a light, crisp side salad (with a vinaigrette) or crusty garlic bread to balance the richness of the cream sauce.

Serving Suggestions

• Side Salad: A simple green salad with a bright lemon or balsamic vinaigrette.
• Bread: Crusty French bread or homemade garlic bread.
• Vegetables: Steamed or lightly sautéed green beans or asparagus.

Storage & Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Reheat gently on the stovetop. Add a splash of chicken broth or heavy cream when reheating, as the pasta will have absorbed most of the sauce upon cooling.

FAQs

What is the “Holy Trinity”?
In Cajun and Creole cooking, the holy trinity is the foundation of many savory dishes, consisting of onion, celery, and bell pepper, similar to the French mirepoix (which uses carrot instead of bell pepper).

What kind of smoked sausage is best?
Andouille sausage is the most traditional choice, offering deep smoke and heat. If you prefer a milder flavor, use Polish Kielbasa.

Can I make this dairy-free?
Yes, you can substitute the heavy cream with full-fat coconut milk (or cream) and omit the Parmesan. Note that the flavor profile will change slightly.

Davis Janet

Cajun Beef Sausage Pasta

A flavorful fusion dish combining comforting short pasta with the bold, spicy, and smoky notes of Cajun cuisine. It features smoked beef sausage and a mix of the ‘holy trinity’ vegetables in a rich, velvety cream sauce. It is a hearty, satisfying dish that perfectly balances creaminess with deep, savory heat.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Dish, Pasta

Cuisine: American, Cajun, Louisiana

Ingredients Equipment Method Notes

Ingredients

  

• 450 g short pasta (penne, rotini, etc.)
• 450 g smoked beef sausage (Andouille/Kielbasa), sliced
• 1 large yellow onion, diced
• 2 celery stalks, finely diced
• 1 large green bell pepper, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup low-sodium chicken broth
• 1.5 cups heavy cream
• 2 tbsp Cajun seasoning (adjust to taste)
• 0.5 tsp smoked paprika
• 0.25 tsp cayenne pepper (optional)
• 1 tbsp olive oil
• 0.25 cup fresh parsley, chopped
• salt and black pepper, to taste
• grated Parmesan cheese (for serving, optional)

Equipment

• Large, deep skillet or Dutch oven for sauce and searing
• large pot for cooking pasta

Method

 

1. Slice the sausage. Dice the onion, celery, and bell pepper (the ‘holy trinity’). Mince the garlic and measure out all seasonings. Start a large pot of generously salted water boiling for the pasta.
2. Heat $1text{ tbsp}$ olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the sliced sausage in batches until browned and slightly crispy (3–5 minutes per side). Remove the sausage and set it aside, leaving the rendered fat in the pan.
3. Reduce the heat to medium. Add the diced onion, celery, and bell pepper to the pan. Sauté for 8–10 minutes until softened. Add the minced garlic and sauté for 1 minute until fragrant.
4. Sprinkle the Cajun seasoning, smoked paprika, and cayenne pepper (if using) over the vegetables. Cook for 1 minute, stirring constantly. Pour in the undrained diced tomatoes, breaking down large chunks. Simmer for 5 minutes.
5. Stir in the chicken broth. Bring back to a simmer and cook for 5–7 minutes to concentrate the flavors.
6. Reduce the heat to low. Slowly pour in the heavy cream, stirring continuously. Gently simmer for 5–10 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Taste and adjust salt, pepper, and spice.
7. While the sauce simmers, cook the pasta in the boiling salted water until al dente. Reserve $1text{ cup}$ of the starchy pasta cooking water before draining the pasta thoroughly.
8. Return the browned sausage slices to the simmering sauce. Add the drained al dente pasta to the skillet and toss vigorously until completely coated. If the sauce is too thick, add a splash or two of the reserved pasta water.
9. Stir in half of the chopped parsley. Perform a final taste test and adjust seasonings. Divide among bowls, garnish with the remaining parsley and optional Parmesan cheese. Serve hot.

Notes

Sear the sausage in batches to ensure browning and slight crispness, leaving the rendered fat in the pan for flavor. Start with $1.5text{ tbsp}$ of Cajun seasoning and adjust to taste, as spice levels vary greatly. The reserved starchy pasta water is essential for emulsifying the sauce, making it glossy and ensuring it clings beautifully to the pasta. If making ahead, add a splash of chicken broth or heavy cream when reheating to restore the sauce’s consistency.

Conclusion

This Creamy Cajun Beef Sausage Pasta is a robust and comforting one-pan meal that delivers huge flavor in every bite. It’s perfect for warming up a cold evening.
Would you like a recipe for a simple side salad with vinaigrette or crusty garlic bread?