Description
This Smoked Sausage Cajun Alfredo is a creamy, flavorful pasta dish that combines spicy Cajun andouille sausage with a rich homemade Alfredo sauce enhanced by garlic, tomato paste, and Parmesan cheese. Perfect for a comforting weeknight dinner, it balances smoky, spicy, and creamy flavors for a satisfying meal.
Ingredients
Scale
Sausage and Pasta
- 1 Tbsp. neutral oil
- 12 oz. chicken Cajun andouille sausage, cut into 1/2” slices on the bias
- Kosher salt, to taste
- 1 lb. penne
Sauce
- 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 cheese, divided
Garnish
- Finely chopped fresh parsley, for serving
Instructions
- Cook the sausage: In a 12″ skillet over medium heat, heat the neutral oil. Add the sliced chicken Cajun andouille sausage and cook, turning occasionally, until golden brown, about 3 to 4 minutes per side. Once cooked, transfer the sausage to a plate and set aside.
- Cook the pasta: In a large pot of boiling salted water, cook the penne pasta until very al dente, about 2 minutes less than the package directions recommend. Stir occasionally to prevent sticking. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Prepare the sauce base: Using the same skillet over medium-high heat, add 1 tablespoon of unsalted butter along with a splash of the chicken broth. Scrape the browned bits from the bottom of the pan with a wooden spoon. Once the butter is melted, add the grated garlic and tomato paste and cook while stirring until fragrant, about 1 minute.
- Add seasoning and broth: Stir in the Cajun seasoning and the remaining 1 1/2 cups chicken broth. Cook while stirring for about 1 minute to combine the flavors.
- Make the creamy Alfredo sauce: Slowly whisk in the heavy cream and bring the mixture to a boil. Then reduce the heat to medium-low to maintain a gentle simmer. Continue whisking constantly while gradually adding 2 cups of the finely grated Parmesan cheese in a slow, steady stream. Cook until the sauce thickens and reduces by about one-third, roughly 5 minutes. Stir in the remaining 1 tablespoon of butter and whisk until melted and incorporated.
- Combine pasta with sauce: Add the cooked penne pasta to the skillet with the sauce. Toss well to coat the pasta evenly. Add reserved pasta water by tablespoons if needed to loosen the sauce, and add up to 1/2 cup more Parmesan cheese to reach a glossy, smooth sauce consistency.
- Add sausage and garnish: Return the browned Cajun sausage slices to the skillet, stirring gently to combine. Sprinkle the dish with finely chopped fresh parsley and additional Parmesan cheese if desired. Serve warm.
Notes
- Use freshly grated Parmesan for best melting and flavor results.
- Adjust the Cajun seasoning amount according to your preferred spice level.
- Reserve pasta water to adjust the thickness of the sauce for a perfectly creamy texture.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove with a splash of broth or cream.
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 650
- Sugar: 3g
- Sodium: 700mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
