Creamy and spicy Cajun Pasta with Sausage is an easy dinner recipe you’ll come back to over and over again. Ready in 30 minutes, it’s perfect for a crowd or leftovers and lunches throughout the week. You won’t be able to get enough of the Cajun flavor in this easy pasta dinner!
Busy parents, this one is for you! Don’t you just love dinner recipes that are all made in one pot? It makes life and clean up so much easier! This one-pot Cajun Pasta with sausage and peppers is just that. My sister made this for us last summer when we visited her family over the 4th of July and I fell in love with it.
The flavors in this Cajun Pasta with Sausage are absolutely amazing! It’s creamy and tangy thanks to the cream cheese and parmesan, loaded with healthy vegetables including red and yellow bell peppers and onion, the andouille sausage is really one of a kind, bringing a delicious smokiness to the recipe, plus protein to fill you up.
And of course, pasta, the ultimate comforting carb! Any pasta shape that holds sauce well will be perfect for this one-pot cajun pasta. I used casarecce, but fusilli and farfalle, or even penne would be great!
We love making Cajun food from Louisiana! Our New Orleans-Style Cajun Chicken and Sausage Gumbo is healthy as well as comforting and so easy to make. And for something a little lighter, try our Grilled Cajun Chicken Salad with Creamy Cajun Dressing through the summer months!
I started by cooking the sausage and veggies in a pot, and then setting them aside before cooking the pasta…in the same pot! I did blend the creamy cajun pasta sauce in a blender, but as long as you do a quick rinse after, cleaning it will be really easy.
What You’ll Need
This is one of those recipes where the list of ingredients might seem long and daunting, but it actually comes together quickly without much fuss. There are a couple of special ingredients you will need to pick up from the store though that you might not have on hand.
SAUSAGE AND PEPPERS
- Olive oil: You’ll want to add a little olive oil to keep the sausage from sticking to the pot when cooking.
- Andouille sausage: Andouille is a strong-flavored sausage that is essential for jambalaya. Chorizo, kielbasa, or spicy Italian sausage will work too, in a pinch, although they will each impart a slightly different flavor and aren’t as authentic to real Louisiana-style cajun cooking.
- Onion & bell peppers: The Cajun Holy Trinity includes onion and bell peppers as well as celery. I skipped the celery this time, but the onions and bell peppers alone add plenty of flavor and nutrition.
- Garlic: Again, adding an extra boost of flavor. You can definitely tell if the garlic is missing from this dish! We also add garlic to the sauce.
PASTA
- Tomatoes: Tomatoes add flavor to the pasta, as well as the rest over this cajun pasta with sausage recipe, as we don’t drain it after cooking.
- Water: Just a little extra liquid to help the pasta cook perfectly.
- Pasta: I used casarecce which holds the sauce really well. If you can’t find casarecce shaped pasta, fusilli or farfalle are excellent substitutions.
SAUCE
- Milk: Milk helps to thin the other ingredients down a little while adding a creamy flavor.
- Cream cheese: I wanted this cajun sausage pasta to taste rich and creamy and cream cheese does just that, while also adding some tanginess. SO good!
- Seasoning: Cajun or Creole seasoning will work just fine! We like Tony Chachere’s.
- Paprika: Smoked Paprika brings in a delicious smokiness and color to the pasta sauce. It’s one of my all-time favorite ingredients.
- Flour: Adding all-purpose flour helps thickens up the cajun pasta sauce just a bit.
- Parmesan cheese: Parmesan gives an extra zingy flavor, whilst helping to thicken the sauce up a little more. You can also add parmesan along with some fresh chopped parsley as a garnish to serve.
Let’s Make Cajun Pasta!
- Cook the sausage. Firstly, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 2-3 minutes to sear slightly, stirring partway through.
- Cook the veggies. Secondly, add the onions and cook for 5 minutes, stirring occasionally. Add the sliced peppers and garlic. Continue to cook and stir for another 3-5 minutes until onions have softened and peppers are tender-crisp. Transfer the sausage, peppers, and onions to a plate and set aside.
3. Cook the pasta. Next, add the diced tomatoes and water to the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring to a boil over high heat, then add the pasta. Cover and reduce the heat to medium-low, simmering until the pasta is al dente and has absorbed most of the liquid.
4. Blend sauce ingredients. Meanwhile, blend the milk, cream cheese, Cajun or Creole seasoning, smoked paprika, and flour in a blender.
5. Cook the garlic. Melt the butter in a large pot over medium-high heat. Add the garlic and cook until fragrant, about 60 seconds.
6. Add the sauce ingredients together. Next, add the blended milk mixture to the garlic and butter, and then cook and stir until slightly thickened enough to coat the back of a spoon. Remove from heat and stir in the parmesan cheese.
7. Put it all together. Add the sausage and peppers along with the cooked pasta to the sauce, stirring until everything is combined.
8. Serve! Finally, serve the Cajun Sausage Pasta with additional parmesan cheese and chopped parsley sprinkled on top.
How to store Cajun Pasta with Sausage and Peppers
This is an excellent meal prep recipe, as it serves 6-8 people, so can usually last for two weeknight dinners, or one family dinner and a couple of lunches.
To store this cajun pasta with sausages recipe, place the leftovers in an airtight container and store in the refrigerator for up to 4 days.
To reheat, place the leftovers in a pot on the stove and heat until it is hot all the way through, double-checking the sausage isn’t cold in the middle. You may want to add a splash of milk to loosen up the sauce a bit as it tends to thicken as it cools.
Is Creole seasoning the same as Cajun seasoning?
Not quite, but they are similar. Creole seasoning tends to include a blend of herbs like thyme oregano and basil, as well as garlic, onion, pepper, and paprika. Cajun seasoning, on the other hand, is a little spicier skipping the thyme and basil and opting for some cayenne pepper along with paprika, as well as the garlic, onion, and black pepper. Either work well in this Cajun Sausage Pasta!
What kind of sausage should I use?
The traditional Cajun sausage is the andouille sausage and it’s perfect for this Cajun Pasta with Sausage recipe. It’s a spicy red sausage, loaded with flavor and seasoning. However, it can sometimes be tricky to track down andouille sausage at the local grocery stores, although it’s becoming more and more readily available. I found it at every supermarket I went to both in California and Utah.
If you run into trouble locating some though, I’d suggest substituting a strong flavored sausage like Mexican or Spanish chorizo, a German or Polish sausage like kielbasa, and in a pinch, even a spicy Italian sausage will do! Feeling adventurous? You can try to make your own andouille sausage. If you don’t want to mess with the casings, just make them into small meatballs before browning them in the pot.
More Pasta Recipes
- Creamy Garlic Shrimp Pasta
- Homemade Hamburger Helper Cheeseburger Pasta Skillet
- One Pot Bruschetta Chicken Pasta
- Tuna Noodle Casserole
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Cajun Pasta with Sausage and Peppers
Ingredients
Sausage and Peppers
- 1 Tablespoon extra-virgin olive oil
- 1/2 pound andouille sausage, halved and cut into 1/4-inch slices
- 1 small red onion, halved and sliced
- 2 red or yellow bell peppers, sliced
- 3-4 cloves garlic, minced
Pasta
- 15 ounces diced tomatoes
- 1 1/2 cups water
- 8 ounces casarecce pasta or similar shape
Sauce
- 2 cups milk
- 3 ounces cream cheese, softened
- 1 teaspoon Cajun or Creole seasoning (we like Tony Chachere’s)
- 1/2 teaspoon smoked paprika
- 2 Tablespoons all-purpose flour
- 2 Tablespoons salted butter
- 1 teaspoon minced garlic
- 1 cup freshly grated Parmesan cheese, plus extra to garnish + more for garnish
- Freshly chopped parsley, to garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 2-3 minutes to sear slightly, stirring partway through.
- Add the onions and cook for 5 minutes, stirring occasionally. Add the sliced peppers and garlic. Continue to cook and stir for another 3-5 minutes until onions have softened and peppers are tender-crisp. Transfer the sausage, peppers, and onions to a plate and set aside.
- Add the diced tomatoes and water to the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring to a boil over high heat, then add the pasta. Cover and reduce the heat to medium-low, simmering until the pasta is al dente and has absorbed most of the liquid.
- Meanwhile, blend the milk, cream cheese, Cajun or Creole seasoning, smoked paprika, and flour in a blender.
- Melt the butter in a large pot over medium-high heat. Add the garlic and cook until fragrant, about 60 seconds.
- Add the blended milk mixture to the garlic and butter. Cook and stir until slightly thickened enough to coat the back of a spoon. Remove from heat and stir in the parmesan cheese.
- Add the sausage and peppers along with the cooked pasta to the sauce, stirring until everything is combined.
- Serve with additional parmesan cheese and chopped parsley sprinkled on top.
Video
Notes
- I recommend using fire roasted diced tomatoes, but regular works as well.
Nutrition
Adapted from Our Best Bites.
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Creamy and delicious! We just used penne pasta but it still turned out great. Easy directions and we’ll be eating this again!
I live in southwest Louisiana and was looking for a pasta dish to use with leftover andouille I had. Turned out great, but did tweak it to fit our Louisiana palette. I suggest using a pound of andouille, as half a pound just wouldn’t have been enough for us. Never skip the celery! Actually use the leaves of the celery as well. I used some heavy cream in addition to milk, and used chicken broth instead of water. If you can get Slap Ya Mama seasoning it’s better than Tony’s, but not everyone will agree with that down here lol. I used more like 2tsp of the Cajun seasoning in addition to salt and pepper. Please keep in mind our palettes are not normal here, so I go into every recipe knowing I’ll have to add more. I also used thin spaghetti which was a little iffy, but I kept it from getting mushy. Topped it with fresh green onions and it was fantastic!
I love all your insight! Thank you for sharing your experience and background with us! I’ll have to order some Slap Ya Mama seasoning and compare.
Thank you for adding your tweaks because I wanted to make this but the original didn’t seem like it would satisfy my down south taste buds
How much celery did you use and just sliced thin, chopped or finely diced? How do you incorporate the celery leaves? I love celery and would love to add it to this recipe! I also add grilled corn but I’m not from the south. Thanks in advance!
One of the best things I have eaten in years ! ! ! ! Super creamy and absolutely delicious.
So glad you enjoyed it!
What if you have 16oz pasta? Should you double the water
Yes, you could double the water. I like to keep my eye on it though while cooking, sometimes the water will boil down too much so I will just add a little more. I want to make sure the noodles are fully covered with water. You can always take out some water if you seem there is too much after they have cooked. Hope that helped!
What is casarecce pasta and where can you buy it? This recipe is so good. Served with crusty bread and a salad.
Yes, I get it at Costco. It comes in a 6-pack with a few other pasta varieties.
Loved this dish, although I did add alot more Creole seasoning, lots of great flavors! Can I reheat in the microwave instead of stove top?? I wasn’t sure if it would cause issues with the cream cheese.
It might separate a little in the microwave but it will still be good!
We loved this meal so much that we have it a couple of times per month! Some days we add in frozen shrimp or rotisserie chicken, just for extra protein, and I tend to be heavy-handed with the spices. Excellent!!!
Oh wow! Thank you for the nice comment! I am glad you like it so much. I like the way you think, adding shrimp or chicken. Yum!
I used half and half instead of milk, and I found the sauce to be too much. I love extra sauce too, but this was way too much.
The recipe makes a lot of sauce, I used a pound of sausage and still easily enough sauce for at least 12oz pasta, an extra pepper or additional veggies snd an extra protein like shrimp or chicken. Next time I’m throwing it all in! I didn’t have enough Parmesan so I heated up white cheddar instead and I think I liked it better than parm! Also, no need to do that blending step, just melt the butter in a separate pan, add garlic for about 30 seconds, add the flour to make your roux and cook for about a minute, then add the rest of sauc ingredients (milk, cream cheese, spices, etc) let it thicken and then add the cheese. Much easier!
I’m intrigued by the idea of using white cheddar! That sounds delicious!
I think cheddar would be way better than Parmesan with the spices that are in this dish or even a pepper jack!
This was really good! I chopped my peppers up. That’s just how my husband and I prefer them. I forgot the tomato’s so just left those out which was fine. Cooked my pasta in chicken broth. Drained a little but left some and added my sauce. I did end up cooking the sauce separate and just added everything and it worked out well. Thanks for the recipe!
This is delicious and easy. I have made it many times and received rave reviews each time.
Oh good! I’m glad it has been such a good success. Thank you!
Delicious and easy! Fiance gave rave reviews and was up for a second helping within 5 minutes!
We tried as written, except that I added celery, holy trinity. It was creamy, but we really didn’t find the flavor great. I am going to try tweaking the leftovers to see if I can improve the flavor. As a base it’s an ok recipe.
My husband said this was one of the “best dinners I’ve made!”
Oh good! I actually just made it recently! Its a favorite in our household!
Amazing!!! Brought it to work for lunch the next day and everyone wanted the recipe! My husband said it was the best meal I ever made!
Wow! That’s awesome! I’m glad everyone enjoyed it!
This was delicious! I added mushrooms since we had them. Even my picky daughter had 2 servings this is a keeper. I love how this recipe uses milk instead of cream. Yummy!
Great sauce prep idea but I made it the old fashioned way. Loved the andouille flavor! Penne was handy in my cabinet. I did add a bit more salt on my plate and definitely parmesean. Thanks for this great easy dinner!
Made according to directions. I concur with the Southern cooks. This is a good base but the spices need dialed UP. My beige food husband ate thirds, then he ate it again for lunch. So, it’s definitely going into the rotation.
This was very tasty but I did a few tweaks for our taste. I added extra creole seasoning, added a full pound of sausage, omitted the water and cooked the pasta separately. Everyone loved it and asked to add it to our meal rotation. Thanks fir the delicious recipe!