Creamy Cajun Pasta
A quick and comforting dish combining smoky sausage, a rich cream sauce, and bold Cajun spices, perfect for busy weeknights.
Ingredients
Main Ingredients
- 12 oz smoked beef sausage, sliced or diced smoked kielbasa or andouille both work
- 12 oz bowtie (farfalle) pasta can substitute gluten-free pasta
- 1/4 cup onion, finely chopped
- 1 cup heavy cream can substitute with half-and-half for a lighter version
- 3/4 cup grated Parmesan cheese Pecorino Romano can work but is saltier
Seasonings
- 1 tbsp olive oil
- 1 tbsp Cajun seasoning reduce to 2 tsp for less heat
- 1 tbsp paprika
- 1 tbsp oregano
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Cook the bowtie pasta until al dente, following package time minus 1–2 minutes.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Preparing the Sauce
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced smoked sausage and brown for about 5–7 minutes.
- Remove the sausage and set aside.
- In the same skillet, add the finely chopped onion and sauté until softened, about 3–4 minutes.
- Scrape up any browned bits from the sausage.
- Pour in 1 cup of heavy cream and bring to a gentle simmer.
- Stir in the Parmesan, Cajun seasoning, paprika, and oregano.
- Continue stirring until the cheese melts and the sauce thickens slightly, about 2–3 minutes.
- If the sauce becomes too thick, add a splash of the reserved pasta water.
Combining
- Add the cooked pasta to the sauce and toss to coat.
- Return the browned sausage to the skillet and stir to combine.
- Heat everything through for 1–2 minutes.
- Taste and adjust with salt and black pepper as needed.
- Serve immediately.
Notes
Serve with extra Parmesan and black pepper on top. Pair with a salad or garlic bread.