Ingredients
Equipment
Method
Cook pasta
- Bring a large pot of salted water to a boil, then cook penne until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
Brown the sausage
- Heat a large skillet over medium-high heat and add the sliced andouille sausage. Cook until browned on both sides, about 4 minutes, then remove and set aside.
Build the Cajun base
- Melt the butter in the same pan, then add the diced onion and diced red bell pepper. Cook for 4 minutes, stirring until softened and lightly glossy.
Bloom seasonings
- Add the minced garlic and Cajun seasoning to the pan and cook for 1 minute. Stir constantly until fragrant and brick-red in color.
Make the Cajun cream sauce
- Pour in the chicken broth and heavy cream, then simmer for 4–5 minutes. Stir occasionally until slightly thickened and coats the back of a spoon.
Finish with parmesan and combine
- Stir in the grated parmesan until melted and smooth. Toss with the drained pasta and the sausage, adding reserved pasta water as needed to loosen to a creamy texture.
Serve
- Serve immediately, topped with fresh parsley and extra black pepper if desired. Look for a glossy sauce clinging to every penne tube with sausage and pepper pieces evenly visible.
Notes
Pro tip: simmer just until slightly thickened—if the sauce tightens while tossing, loosen with a splash of reserved pasta water. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a bit of cream or broth to restore creaminess. Freezing is not recommended because heavy cream can break during thawing. For a lighter option, use half-and-half instead of heavy cream and add parmesan at the end for still-silky flavor.