Cajun Smoked Sausage Alfredo
A smoky, creamy pasta dish that comes together in under 30 minutes, featuring smoked sausage and rich Alfredo sauce, perfect for quick weeknight dinners.
Ingredients
Pasta
- 12 oz 12 oz spiral pasta (cavatappi or rotini) They hold sauce well.
Sausage
- 14 oz 14 oz smoked sausage, sliced (Andouille or kielbasa) Andouille for heat/smoke or kielbasa for milder flavor.
Sauce Ingredients
- 2 tbsp 2 tbsp olive oil Or a splash of neutral oil if preferred.
- 3 cloves 3 garlic cloves, minced Fresh is best; garlic powder won’t give the same punch.
- 1 cup 1 cup heavy cream Gives the sauce body; do not boil hard after adding.
- 1 cup 1 cup grated Parmesan cheese Freshly grated melts better than pre-grated.
- 2 tsp 2 tsp Cajun seasoning (adjust to taste) Use less if you prefer mild heat.
- to taste Salt and freshly ground black pepper
- 1/4 cup Fresh parsley, chopped For garnish.
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- While the pasta cooks, heat a large skillet over medium-high heat. Add olive oil and let it shimmer.
- Arrange the sliced smoked sausage in a single layer in the skillet and let it brown for about 3–4 minutes per side until caramelized.
- Push the sausage to one side and add minced garlic to the empty space. Sauté until fragrant, about 30–45 seconds.
- Pour in the heavy cream, bringing it to a gentle simmer over medium heat.
- Stir in grated Parmesan, Cajun seasoning, salt, and pepper. Continue stirring until the cheese melts and the sauce thickens, about 2–3 minutes.
- Add the drained pasta to the skillet and toss to coat. Cook together for 1–2 minutes to absorb the flavors.
- Serve immediately, garnished with chopped fresh parsley.
Notes
Store leftovers in an airtight container for 3–4 days. Reheat gently over low heat with a splash of liquid. For lighter options, substitute half-and-half and add cornstarch.