This creamy Cajun sausage pasta is a one-pot comfort classic with smoky sausage, bold Cajun spice, and a rich cream sauce.

Scale

10 ounces smoked sausage (Andouille or kielbasa)

4 ounces pasta (penne or rigatoni)

2 tablespoons Cajun seasoning

1 tablespoon olive oil

1 cup diced bell peppers (mixed colors)

½ cup diced onion

2 cups low-sodium chicken broth

1 cup heavy cream

1 cup shredded Parmesan cheese

½ teaspoon garlic powder

¼ teaspoon cayenne pepper (optional)

1 cup fresh spinach (optional)

Chopped parsley for garnish

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1. Slice the smoked sausage into thin rounds.

2. Chop bell peppers and onions.

3. Heat olive oil in a large pot and sauté sausage until browned.

4. Remove sausage and cook bell peppers and onions in the same pot.

5. Add Cajun seasoning and garlic powder.

6. Pour in chicken broth and bring to a simmer.

7. Add pasta directly to the pot; cook until al dente.

8. Reduce heat and stir in heavy cream and Parmesan cheese.

9. Return sausage to the pot; mix well and simmer.

10. Add spinach if using; stir until wilted.

11. Taste and adjust seasoning if needed.

12. Serve hot, garnished with parsley and optional red pepper flakes.

You can substitute kielbasa for a milder flavor.

For less spice, reduce Cajun seasoning or skip cayenne.

Use coconut milk instead of cream for a dairy-free version.