This bold and creamy Cajun pasta is loaded with smoked sausage, peppers, and Parmesan—perfect for quick weeknight comfort in one easy pot.

12 oz smoked sausage, sliced into rounds

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

1 red bell pepper, chopped

2 teaspoons Cajun seasoning

1/2 teaspoon smoked paprika

8 oz penne or rotini pasta

2 cups chicken broth

1 cup heavy cream

1 cup shredded Parmesan cheese

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Heat olive oil in a large skillet or Dutch oven over medium heat. Add sausage and cook until browned, 4–5 minutes.

Add onion, garlic, and bell pepper. Sauté 3–4 minutes until softened.

Stir in Cajun seasoning and smoked paprika; cook 1 minute.

Add pasta, broth, and heavy cream. Stir well and bring to a boil.

Reduce heat and simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is tender and sauce thickens.

Remove from heat and stir in Parmesan cheese until melted and creamy.

Season with salt and pepper. Garnish with chopped parsley and serve.

Add cayenne or hot sauce for more heat.

Swap sausage with shrimp, chicken, or mushrooms for variation.

Use gluten-free pasta for a gluten-free version.

Reheat gently on the stovetop with added cream or broth to restore texture.