Ingredients
Equipment
Method
Cook and prep pasta + sausage
- Bring a large pot of salted water to a rolling boil, then cook penne until al dente (about 8–10 minutes), reserving 1/2 cup pasta water and draining the rest.
- Heat a large skillet over medium-high heat and cook sliced andouille or smoked sausage until browned on both sides, about 4–6 minutes; remove to a plate and set aside.
Make the Cajun cream sauce
- In the same skillet, melt butter over medium heat, then cook diced onion and red bell pepper for 4 minutes until softened.
- Add minced garlic and Cajun seasoning, then cook 1 more minute until fragrant and brick-red in color.
- Pour in chicken broth and heavy cream, then simmer for 4–5 minutes until slightly thickened with gentle bubbles.
- Lower heat, stir in grated Parmesan until fully melted and smooth, then toss in drained penne and reserved sausage, adding pasta water a splash at a time to loosen if needed.
Serve
- Transfer to bowls and top with fresh parsley and cracked pepper to finish, so the sauce clings in a creamy coating.
Notes
Pro tip: keep a close eye on the simmer—once the cream thickens, toss immediately so the penne stays creamy instead of drying out. Store leftovers in the refrigerator up to 3 days; rewarm gently with a splash of chicken broth or water. Freezing isn’t recommended because cream sauces can separate. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still coats well).