Description
This Smoked Sausage Cajun Alfredo is a creamy, flavorful pasta dish featuring smoky andouille sausage, a rich Cajun-spiced Alfredo sauce, and perfectly cooked penne. It combines the bold spices of Cajun seasoning with the creamy texture of Parmesan Alfredo, creating a satisfying meal that is perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Protein
- 12 oz. chicken Cajun andouille sausage, cut into 1/2″ slices on the bias
Pasta
- 1 lb. penne
Sauce and Seasoning
- 1 Tbsp. neutral oil
- Kosher salt
- 2 Tbsp. unsalted butter, divided
- 1 1/2 cups low-sodium chicken broth, plus more as needed
- 3 cloves garlic, grated
- 1 Tbsp. tomato paste
- 2 Tbsp. store-bought or homemade Cajun seasoning
- 1 1/2 cups heavy cream
- 2 1/2 cups finely grated Parmesan, divided
- Finely chopped fresh parsley, for serving
Instructions
- Cook the sausage: In a 12-inch skillet over medium heat, heat the neutral oil. Add the sliced Cajun andouille sausage and cook, turning occasionally, until each side is golden brown, about 3 to 4 minutes per side. Once browned, transfer the sausage to a plate and set aside.
- Prepare the pasta: Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until it is very al dente—about 2 minutes less than the package instructions. Reserve about 1/2 cup of the pasta cooking water and then drain the pasta.
- Make the Cajun Alfredo sauce: Using the same skillet over medium-high heat, add 1 tablespoon of butter and a splash of chicken broth. Cook while scraping up the browned bits from the pan until the butter melts. Add the grated garlic and tomato paste, cooking and stirring until fragrant, about 1 minute. Stir in the Cajun seasoning and the remaining 1 1/2 cups chicken broth. Cook for about 1 minute until combined. Slowly whisk in the heavy cream and bring the mixture to a boil. Then reduce heat to medium-low and simmer, whisking constantly. Gradually add 2 cups of the grated Parmesan cheese in a slow, steady stream, continuing to whisk until the sauce thickens slightly and reduces by roughly one-third, about 5 minutes. Finally, stir in the remaining 1 tablespoon butter until melted and incorporated.
- Toss pasta in sauce: Add the cooked penne to the skillet and toss gently to coat in the Alfredo sauce. Add reserved pasta water as needed, one tablespoon at a time, to achieve a smooth, glossy sauce consistency. You may also add up to an additional 1/2 cup of Parmesan cheese to make the sauce richer and creamier.
- Combine with sausage and serve: Return the browned sausage slices to the skillet and toss gently to combine with the pasta and sauce. Sprinkle with chopped fresh parsley and extra Parmesan cheese before serving for garnish and added flavor.
Notes
- Use low-sodium chicken broth to control the saltiness of the dish, especially since Parmesan cheese and sausage can be salty.
- Adjust the Cajun seasoning based on your spice preference; add more for extra heat.
- Reserve pasta water carefully as it helps to loosen the sauce and helps it cling to the pasta.
- To make it gluten-free, substitute penne with gluten-free pasta.
- For a richer sauce, use full-fat heavy cream and high-quality Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 45 g
- Saturated Fat: 23 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 130 mg
