Cajun Sausage Pasta

How to Make Cajun Sausage Pasta

1. 1

   Step 1: Brown the sausage

   Heat a large deep skillet or Dutch oven over medium-high heat and add the olive oil. Add the sliced andouille or chorizo in a single layer and cook, stirring occasionally, until well-browned and slightly crisp at the edges, about 5–7 minutes; transfer half the browned pieces to a plate to keep for garnish if desired.

   For this step

   • 12 ozAndouille or spicy chorizo, sliced into 1/2-inch rounds
   • 1 tbspOlive oil
   
2. 2

   Step 2: Sauté aromatics and season

   Reduce heat to medium, add the sliced onion and bell pepper to the pan with remaining sausage fat and cook until softened, about 4–5 minutes. Stir in the minced garlic and Cajun seasoning and cook 30–60 seconds more until fragrant, scraping up any browned bits.

   For this step

   • 1 mediumYellow onion, thinly sliced
   • 1 mediumBell pepper (red or green), sliced
   • 3 clovesGarlic, minced
   • 2 tspCajun seasoning
   
3. 3

   Step 3: Add pasta and liquids

   Pour in the uncooked pasta, canned diced tomatoes (with juices), and chicken broth; stir to combine and bring the mixture to a gentle boil. Reduce heat to a simmer, cover partially, and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 10–12 minutes (timing will vary by pasta shape).

   For this step

   • 12 ozUncooked penne or rigatoni
   • 14 1/2 ozDiced tomatoes, canned (with juices)
   • 2 cupsLow-sodium chicken broth
   
4. 4

   Step 4: Finish with cream and adjust

   Stir in the heavy cream or half-and-half and the reserved browned sausage, simmer 2–3 minutes until the sauce is creamy and slightly thickened. Taste and adjust seasoning with salt, pepper, or extra Cajun seasoning as needed.

   For this step

   • 1/2 cupHeavy cream or half-and-half
   
5. 5

   Step 5: Serve and garnish

   Divide the pasta among bowls and top with the reserved crisp sausage pieces for texture if you kept them. This pasta is great with an extra pinch of Cajun seasoning, chopped parsley, or grated Parmesan if you like (optional).
   

1. Heat a large deep skillet or Dutch oven over medium-high heat and add the olive oil. Add the sliced andouille or chorizo in a single layer and cook, stirring occasionally, until well-browned and slightly crisp at the edges, about 5–7 minutes; transfer half the browned pieces to a plate to keep for garnish if desired.
2. Reduce heat to medium, add the sliced onion and bell pepper to the pan with remaining sausage fat and cook until softened, about 4–5 minutes. Stir in the minced garlic and Cajun seasoning and cook 30–60 seconds more until fragrant, scraping up any browned bits.
3. Pour in the uncooked pasta, canned diced tomatoes (with juices), and chicken broth; stir to combine and bring the mixture to a gentle boil. Reduce heat to a simmer, cover partially, and cook, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 10–12 minutes (timing will vary by pasta shape).
4. Stir in the heavy cream or half-and-half and the reserved browned sausage, simmer 2–3 minutes until the sauce is creamy and slightly thickened. Taste and adjust seasoning with salt, pepper, or extra Cajun seasoning as needed.
5. Divide the pasta among bowls and top with the reserved crisp sausage pieces for texture if you kept them. This pasta is great with an extra pinch of Cajun seasoning, chopped parsley, or grated Parmesan if you like (optional).