Cajun Smoked Sausage Alfredo Pasta: One Creamy, Bold Weeknight Hero
A bold and creamy pasta dish featuring smoky Cajun-seasoned sausage and tender pasta tossed in a rich Alfredo sauce. Comforting, spicy, and ready in under 40 minutes.
Ingredients
12 oz pasta (penne, rigatoni, or fettuccine)
12–14 oz smoked sausage (Andouille or kielbasa), sliced
1½ cups heavy cream
¾ cup freshly grated Parmesan
2 tbsp butter
½ onion, diced
3–4 garlic cloves, minced
1½ to 2 tsp Cajun seasoning (to taste)
Salt and black pepper, to taste
Optional: ½ cup reserved pasta water
Optional: chopped parsley or green onions for garnish
Instructions
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Cook pasta in salted water until al dente. Drain and reserve ½ cup pasta water.
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In a large skillet, sear sausage slices in butter or oil until browned. Remove and set aside.
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Sauté onion until soft. Add garlic and cook 30 seconds.
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Pour in cream and bring to simmer. Stir in Cajun seasoning and Parmesan until smooth.
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Add sausage and cooked pasta to sauce. Toss to coat. Add pasta water if needed to loosen sauce.
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Simmer 2–3 minutes. Adjust seasoning.
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Serve hot with garnish of choice.
Notes
Use grilled chicken or shrimp instead of sausage for variation. Add spinach or peppers for color. Control heat by adjusting Cajun seasoning.