Quick Cajun Beef Sausage Pasta: Weeknight Flavor (Print Version)

Whip up this quick Cajun Beef Sausage Pasta for a flavorful weeknight meal. Easy to make with a kick, it's a family favorite that comes together fast.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American (Cajun Inspired)
Dietary: Contains dairy, meat

# Ingredients:

→ Main Stars

01 - 12 oz penne pasta
02 - 1 lb smoked beef sausage (Cajun style), sliced into ½-inch rounds
03 - 1 cup chicken broth

→ Flavor Foundation

04 - 1 yellow onion, chopped
05 - 1 red bell pepper, chopped
06 - 1 green bell pepper, chopped
07 - 4 cloves garlic, minced
08 - 2 tsp Cajun seasoning (or more, to taste)

→ Creamy Goodness

09 - 1 cup heavy cream
10 - ½ cup freshly grated Parmesan cheese, plus more for serving

→ Finishing Touches

11 - ¼ cup fresh parsley, chopped

# Instructions:

01 - First things first, get a big pot of water boiling for your pasta. Add a generous pinch of salt—this is where I always forget to salt the water, honestly! While that's heating up, slice your Cajun beef sausage into nice, bite-sized rounds, about half an inch thick. Then, chop your onion and bell peppers, and get that garlic minced. Having everything ready makes the rest of the process so much smoother.
02 - Once your pasta water is bubbling, drop in the penne and cook according to package directions until al dente. Drain it, but save about a cup of that starchy pasta water! Meanwhile, in a large skillet or Dutch oven over medium-high heat, brown your sliced beef sausage. You want a nice caramelization on those edges, really bringing out that smoky flavor. This usually takes about 5-7 minutes. Once it's looking good, scoop it out and set it aside, leaving any rendered fat in the pan.
03 - Reduce the heat to medium. Add your chopped onions and bell peppers to the skillet with the sausage drippings. Sauté them until they soften, about 5-8 minutes. You'll start to smell that sweet aroma, which is just wonderful. Then, toss in the minced garlic and your Cajun seasoning. Stir constantly for about a minute until fragrant. Don't let the garlic burn, that's a kitchen disaster I've had too many times!
04 - Pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pan. Let it come to a gentle simmer for a few minutes, allowing those flavors to meld. This is where the magic really starts for your Cajun Beef Sausage Pasta. The smell in your kitchen right now? Divine, I tell ya.
05 - Now, reduce the heat to low and stir in the heavy cream. Let it warm through for a couple of minutes, but don't bring it to a rolling boil, hon, or it might separate. You're looking for a smooth, creamy consistency. This is the stage where I sometimes sneak a little taste, just to make sure the seasoning is <em>just right</em>.
06 - Add the cooked pasta and the browned beef sausage back into the skillet with the creamy sauce. Toss everything together until the pasta is beautifully coated. If the sauce seems a little too thick, add a splash of that reserved pasta water until it reaches your desired consistency. Stir in most of the freshly grated Parmesan cheese and the chopped parsley. Serve immediately with a sprinkle of extra Parmesan and parsley. This Cajun Beef Sausage Pasta is best enjoyed right off the stove!

# Notes:

01 - Don't overcook your pasta! It continues to cook a bit in the hot sauce, so al dente is your friend for this Cajun Beef Sausage Pasta.
02 - Use good quality heavy cream, not milk. I tried milk once and the sauce separated-total bummer.
03 - Taste as you go! Especially with the Cajun seasoning, some brands are spicier than others.
04 - Serve with crusty garlic bread to soak up every last drop of that amazing sauce.

# Equipment Needed:

01 - Large pot
02 - large skillet or Dutch oven
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 50g
Protein: 30g

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