Flavorful Cajun Beef Sausage Pasta: A Zesty Skillet Meal (Print Version)

This flavorful Cajun Beef Sausage Pasta brings zesty, hearty comfort to your weeknight table. Quick to make, big on taste, and always a crowd-pleaser.

# Recipe Info:

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

# Ingredients:

→ Main Ingredients

01 - 1 lb Cajun beef sausage, sliced into rounds
02 - 12 oz penne or rotini pasta
03 - 1 small yellow onion, chopped
04 - 1 large bell pepper (any color), chopped
05 - 3 cloves garlic, minced
06 - 2 cups chicken broth
07 - 1 cup heavy cream

→ Flavor Boosters

08 - 2 tbsp Cajun seasoning (or more, to taste)
09 - Salt and black pepper to taste

→ Finishing Touches

10 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
11 - 2 tbsp fresh parsley, chopped

→ Optional Extras

12 - Pinch of red pepper flakes for extra heat
13 - A splash of white wine for deglazing

# Instructions:

01 - First things first, get your biggest skillet on medium-high heat. Slice up that Cajun beef sausage – I like mine in nice, thick rounds, but you do you! Toss it in the hot pan and let it get beautifully browned and crispy. You want to see that lovely char. This is where all that incredible flavor starts to build, so don't rush it. I always hear the sizzle and know we're on our way to something delicious. Once it’s cooked through, pull it out and set it aside, leaving all those flavorful bits in the pan. Don't wipe the pan, we want that goodness!
02 - Now, using the same pan with all those lovely sausage drippings (flavor, hon!), add your chopped onion and bell peppers. Turn the heat down just a tad to medium. Let them soften up, stirring occasionally, until they're tender and fragrant, about 5-7 minutes. This is where the kitchen starts to smell absolutely amazing, a mix of sweet peppers and savory sausage. Then, toss in your minced garlic and cook for just another minute until it’s super fragrant. Don't let it burn, though; burnt garlic is a sad, bitter thing, and I've made that mistake more times than I care to admit!
03 - Time for the sauce! Pour in your chicken broth and scrape up all those browned bits from the bottom of the pan – that's called 'deglazing,' and it's pure flavor gold. Let it simmer for a few minutes, reducing slightly. Then, stir in your Cajun seasoning. Give it a good whisk to make sure there are no lumps. The aroma should be getting quite zesty and spicy now, making your mouth water! This is where you can taste and adjust the seasoning a bit – maybe a pinch more if you like things extra fiery, like I do sometimes.
04 - Reduce the heat to low and pour in the heavy cream. Stir it all together until it’s smooth and creamy. Oh, the richness! This is the part where the sauce transforms into that luscious, comforting texture we're after. Now, add your cooked pasta directly into the sauce. I always make sure my pasta is al dente, because it's going to finish cooking a bit in the sauce, soaking up all those incredible flavors. If you overcook it now, it'll be mushy, and nobody wants mushy pasta!
05 - Gently fold in your browned Cajun beef sausage, making sure every piece is coated in that glorious sauce. This is where the dish really comes together, visually and aromatically. Let it simmer on low for a few more minutes, allowing the flavors to meld and the sauce to thicken slightly. I like to see that creamy sauce clinging to every piece of pasta and sausage. Taste it again; does it need salt? Pepper? A little more kick? This is your kitchen, your rules!
06 - Finally, remove your magnificent Cajun Beef Sausage Pasta from the heat. Stir in a generous handful of freshly grated Parmesan cheese and a sprinkle of fresh parsley. The cheese melts into the warm sauce, adding another layer of savory goodness, and the parsley brightens everything up. Dish it out immediately, perhaps with a little extra Parmesan on top for good measure. It should look vibrant, smell spicy and savory, and taste like pure comfort. Enjoy the fruits of your labor, my friend!

# Notes:

01 - Always cook your pasta al dente; it'll finish in the sauce and avoid becoming mushy.
02 - Storage is best in the fridge for 3-4 days; freezing isn't ideal for creamy pasta sauces.
03 - If you don't have beef sausage, smoked pork or chicken sausage works, just adjust seasoning.
04 - Serve with crusty garlic bread to soak up all that amazing, zesty sauce!

# Equipment Needed:

01 - Large skillet
02 - large pot for pasta
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 40g
Total Carbohydrate: 55g
Protein: 30g

Back