Creamy, spicy, pasta with bell peppers and sausage is a 20-minute meal that everyone loves. My family will happily eat this Cajun sausage pasta any night of the week.
Cajun Pasta with Sausage
I love the ease of using seasoning mixes for simple recipes like this one. Technically, there are only five ingredients in this recipe, but with a great seasoning mix there is an abundance of different flavors in the dish.
I shared this Cajun Seasoning Mix in The Weeknight Dinner Cookbook. The seasoning blend has been a staple in my pantry for quite a few years now. I figured it was long past time to share it here so that I can more easily link to it for easy access.
After you whip up that Cajun spice blend (it only takes a minute), you’ll be ready to make this delicious pasta.
Pasta with Bell Peppers
My family loves creamy pasta dishes, but I sometimes find them to be a little too bland. The bell peppers and the sausage help keep things interesting. This recipe satisfies both my family’s love of cream sauces and our need for a little more heat.
This meal starts by browning the sausage in a pan. Because spicy sausage already has so much flavor, it’s the perfect foundation for so many of our favorite meals.
Add in a few bell peppers for color and flavor, plus heavy cream and Cajun spices and you get an extra creamy sauce to toss with your pasta.
With regards to the cream in this recipe: you’ll want to use real heavy cream here. Milk or lower-fat alternatives won’t work as well. Trust me on this!
This Cajun pasta has just the right amount of kick to it for us. If you’d like even more heat, feel free to add a pinch of extra seasoning.
I would encourage you to try the recipe as written before making changes; you don’t want your dinner to be so spicy you can’t enjoy it.
Every single person at my dinner table gave this creamy spicy pasta an enthusiastic two thumbs up! There was hardly a bite leftover. Thankfully, it’s so easy to make that I can whip up another batch next time the craving strikes.
Cajun Pasta with Sausage Recipe
You’ll need just 5 ingredients to make this pasta:
- bite-size pasta: fusilli, rotini, penne, etc.
- hot sausage
- 3 bell peppers, assorted colors, cut into 1/2″ pieces
- heavy cream
- Cajun seasoning, adjust for desired heat
I’ve made this several times now using whatever bite-sized pasta we have in the pantry. It works beautifully with penne, rotini, and fusilli and would also be a great way to serve small shells or farfalle.
Easy Pasta Recipes
Speaking of ease, I don’t think I could ever have too many easy pasta recipes. Even the pickiest eaters among us will gladly eat pasta and there are endless ways to keep it on the dinner rotation without getting bored.
A plate of spaghetti topped with Five Minute Marinara Sauce is the classic (with or without meatballs!) and no kid in their right mind will turn down this Easy Macaroni and Cheese.
For those warm summer nights reach for a big bowl of Spinach Pasta Salad or Italian Pasta Salad. And when your basil plant goes crazy this summer, you’ll want to have this recipe for Creamy Pesto Pasta on hand too.
Filled with fresh vegetables, tangy Italian dressing, and delightful twirls of pasta, you’ll want to savor each bite of this California Spaghetti Salad.
This easy 5-ingredient easy pasta recipe is guaranteed to please. Let Cajun Sausage Pasta be the answer to, “What’s for dinner?” tonight!
Creamy Cajun Pasta with Sausage and Peppers
Ingredients
- 1 lb bite-size pasta: fusilli, rotini, penne, etc.
- 1 lb hot sausage
- 3 bell peppers, assorted colors, cut into 1/2" pieces
- 2/3 cup heavy cream
- 1-2 tbsps Cajun seasoning, adjust for desired heat
Instructions
- Cook the pasta in heavily salted water. Reserve ½ cup pasta water, drain the pasta, and set aside. While the pasta is cooking, cook and crumble the sausage in a large skillet, over medium high heat, about 5 minutes. Add the peppers and continue cooking, stirring frequently, until slightly softened.
- Pour the cream into a glass measuring cup and whisk in the spices. Pour the cream into the skillet with the sausage. Stir and bring to a simmer to slightly thicken, about 1-2 minutes.
- Add the cooked pasta and toss well to coat. Add a splash of the reserved pasta water, only if the pasta looks dry. Remove from the heat and serve hot. Enjoy!
Nutrition
{originally published 5/8/20 – recipe notes and photos updated 6/8/23}
Larry says
Looks and sounds delicious Mary. Did your use Italian or breakfast sausage?
Mary Younkin says
I use hot breakfast sausage most of the time, but it would be delicious with Italian as well, Larry.
Arthur J Soles says
What would you consider as a hot sausage?
Mary Younkin says
I use breakfast sausage labeled as “hot” for this recipe. If you aren’t a fan of spicy foods, any sausage that can be cooked and crumbled will work nicely.
Jazz says
Amazing dish, super delish! I only had mild sausage, so I added 1 T aleppo chile pepper. I also used frozen bell peppers, but made the mistake of draining all the moisture out of them (in the past, I’ve had problems with frozen peppers making things too watery). So I had to add a couple of tablespoons of water at the end so the sauce wasn’t too thick. This was SO easy and fast! Absolutely making it again. Thank you!!!
Mary Younkin says
I’m so glad you liked it, Jazz!
Ashley says
This looks so delicious and brilliantly simple! I can’t wait to make this pasta this week!
Mary Younkin says
I hope that you love it!