Wednesday, March 18, 2015

Quick and Easy Cajun Sausage Pasta

Quick and Easy Cajun Sausage Pasta --

You guys — this is our favorite meal so far this year. It's saucy, creamy, slightly spicy, and totally easy.

You would think as a part-time food blogger, I would have my meal planning routine down. Unfortunately, that's not the case. So I recently found myself in the not-so-unusual predicament of figuring out what to cook while at the grocery and not feeling all that inspired to cook something elaborate. I saw that smoked sausage was on sale and the lure and ease of already fully-cooked meat got to me. I knew exactly what I wanted to make.

Josh and I have attended a Mardi Gras-themed fundraiser the past couple years and the caterer always brings a spicy Cajun pasta that is to die for. It's one of those meals that gets stuck in your brain. So I decided I needed to recreate it.

In my opinion, I pretty much nailed it.

Quick and Easy Cajun Sausage Pasta --

Quick and Easy Cajun Sausage Pasta

serves about 6


  • 1 lb. smoked sausage, sliced into thin rounds
  • 1 lb. penne pasta
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 8 oz. mushrooms, sliced
  • 1-2 tablespoons cajun seasoning*
  • 14 oz. can of diced tomatoes, undrained (use Rotel if you like more spice)
  • 1 cup cream or whole milk
  • 1/2 cup grated parmesan


  1. Boil pasta according to package directions, drain, and set aside in a large bowl.
  2. While the pasta is cooking, chop the sausage and vegetables.
  3. Heat a large skillet over medium-high heat, add the sausage, and cook until edges are caramelized -- about 5 minutes.
  4. Add in the garlic, onion, pepper, mushrooms, and cajun seasoning and cook for about 5 minutes or until the vegetables are tender.
  5. Pour in the tomatoes with their juice, cream, and parmesan. Simmer for about 5 minutes or until the sauce is slightly thickened.
  6. Pour the sauce mixture into the large bowl with the penne and mix until combined.
*Note: In my experience, cajun seasoning mixes can vary greatly in their strength, ranging from very spicy to not spicy at all. I would advise you to start with 1 tablespoon and add more to taste once your sauce is simmering.

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