This Spicy Cajun Garlic Butter Sausage Pasta brings together the savory flavors of smoked sausage, the heat of Cajun spices, and the richness of garlic butter, tossed with your favorite pasta. It’s creamy, spicy, and incredibly satisfying — the kind of comfort food that hits all the right notes.
⏱️ Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
🔧 Equipment Needed
- Large skillet
- Medium pot (for boiling pasta)
- Cutting board & knife
- Tongs or wooden spoon
- Strainer
🛒 Ingredients
For the Pasta:
- 12 oz (340g) pasta (penne, fettuccine, or rigatoni work well)
- Salt (for pasta water)
For the Sauce:
- 1 tbsp olive oil
- 1 tbsp butter (unsalted)
- 12 oz (340g) smoked sausage (andouille or kielbasa), sliced
- 4 cloves garlic, minced
- 2 tsp Cajun seasoning (store-bought or homemade)
- 1 tsp paprika (optional for extra depth)
- ½ tsp red pepper flakes (adjust to taste)
- 1 cup heavy cream
- ½ cup chicken broth (or pasta water)
- ½ cup grated Parmesan cheese
- 2 tbsp chopped parsley (for garnish)
- Juice of ½ lemon (optional, to balance richness)
📌 Ingredient Notes
- Sausage: Use smoked andouille for a spicier, more authentic Cajun flavor, or kielbasa for a milder option.
- Pasta: Short pasta like penne or rigatoni catches the sauce well; long pasta like fettuccine adds elegance.
- Cajun Seasoning: Can be homemade with paprika, cayenne, garlic powder, onion powder, thyme, and oregano.
- Cream: Heavy cream gives richness; can substitute with half-and-half for a lighter version.
- Parmesan: Adds umami and helps thicken the sauce.
👨🍳 Instructions
1. Cook Pasta
Boil pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Sauté Sausage
Heat olive oil and butter in a large skillet over medium-high heat. Add sliced sausage and cook until browned and slightly crispy (4–5 mins). Remove and set aside.
3. Build Flavor Base
In the same pan, add garlic and sauté until fragrant (about 30 seconds). Stir in Cajun seasoning, paprika, and red pepper flakes.
4. Make the Sauce
Reduce heat to medium. Pour in heavy cream and chicken broth (or pasta water). Stir to combine and bring to a simmer.
5. Add Cheese & Thicken
Stir in Parmesan cheese. Simmer for 2–3 minutes until sauce slightly thickens. Return sausage to the pan and stir to coat.
6. Combine Pasta
Add cooked pasta to the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water or more broth. Squeeze in lemon juice if using.
7. Serve
Top with fresh parsley and extra Parmesan. Serve hot!
🔢 Nutrition Facts (Approximate per serving)
- Calories: 650–750
- Protein: 28g
- Carbs: 55g
- Fat: 40g
- Sodium: 900mg
- Fiber: 2g
(Values depend on sausage, cream, and pasta type.)
💡 Tips & Variations
✅ Tips
- Don’t overcook pasta — it will continue to cook slightly in the sauce.
- Balance the spice with cream and lemon if it’s too intense.
- Save pasta water to help adjust sauce consistency.
🔄 Variations
- Add veggies: Bell peppers, spinach, or mushrooms make great additions.
- Use shrimp or chicken in place of sausage (or alongside).
- Make it cheesy: Stir in mozzarella or pepper jack for extra creaminess.
- Gluten-free version: Use gluten-free pasta and double-check your Cajun seasoning.
