Go Back
Avatar photoDavis 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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.