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4.84 from 12 votes

Cajun Pasta with Sausage and Peppers

Creamy and spicy Cajun Pasta with Sausage is an easy dinner recipe you'll come back to over and over again. Prep takes just 15 minutes, and 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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 6 -8 servings
Calories: 536kcal
Author: Amy Nash


Sausage and Peppers

  • 1 Tablespoon extra-virgin olive oil
  • ½ pound andouille sausage halved and cut into ¼-inch slices
  • 1 small red onion halved and sliced
  • 2 red or yellow bell peppers sliced
  • 3-4 cloves garlic minced


  • 15 ounces diced tomatoes
  • 1 ½ cups water
  • 8 ounces casarecce pasta or similar shape


  • 2 cups milk
  • 3 ounces cream cheese softened
  • 1 teaspoon Cajun or Creole seasoning we like Tony Chachere’s
  • ½ teaspoon smoked paprika
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons butter
  • 1 teaspoon minced garlic
  • 1 cup freshly grated Parmesan cheese plus more for garnish
  • Freshly chopped parsley to garnish


  • 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.



  • I recommend using fire roasted diced tomatoes, but regular works as well.


Calories: 536kcal | Carbohydrates: 43g | Protein: 24g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 816mg | Potassium: 610mg | Fiber: 3g | Sugar: 8g | Vitamin A: 982IU | Vitamin C: 82mg | Calcium: 342mg | Iron: 2mg