Flavorful Cajun Beef Sausage Pasta
A creamy and zesty pasta dish with smoky beef sausage, colorful bell peppers, and fresh spinach, ready in about 30 minutes.
Ingredients
For the Pasta
- 4 oz penne or rigatoni pasta Perfect for holding onto the sauce.
- 10 oz smoked beef sausage Adds a smoky richness.
- 2 cups chicken broth The base of our creamy sauce.
- 1 cup heavy cream Makes the dish creamy and indulgent.
- 1 cup shredded Parmesan cheese Melts beautifully for a cheesy finish.
For the Vegetables
- 1 cup mixed diced bell peppers Adds color, crunch, and sweetness.
- ½ cup diced onion Provides a caramelized flavor.
- 1 cup fresh spinach Adds freshness and nutrition (optional).
For Seasoning
- 2 tbsp Cajun seasoning The star of the dish, brings bold flavor.
- 1 tbsp olive oil Adds richness and helps with sautéing.
- ½ tsp garlic powder A touch of garlicky goodness.
- ¼ tsp cayenne pepper For spice lovers (optional).
- to taste salt and pepper Essential for seasoning.
- chopped parsley For garnish to add a pop of color and freshness.
Instructions
Preparation
- Slice the smoked beef sausage into bite-sized pieces.
- Dice bell peppers and onion into small chunks.
- Measure out the Cajun seasoning, heavy cream, and chicken broth.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add sausage slices and sauté until browned, about 5 minutes.
- Toss in diced onions and bell peppers; cook for another 3–4 minutes until soft.
- Stir in Cajun seasoning, garlic powder, and cayenne pepper (if using).
- Pour in the chicken broth and bring to a simmer.
- Add the penne or rigatoni pasta and cook until al dente, about 10 minutes.
- Stir in heavy cream and Parmesan cheese until blended, then fold in fresh spinach, if desired.
Serving
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls and garnish with chopped parsley.
- Enjoy while warm!
Notes
Use quality sausage for the best flavor. Cook pasta separately if preferred. Portion leftovers in airtight containers for quick meals. You can freeze it for up to 2 months.