Creamy Cajun Sausage Pasta


I came across a similar recipe online and made some updates to better fit my families taste. The original called for sun-dried tomatoes (which none of us care for), a mix of pepper colors (and I hate ending up with partial peppers), and then we added onions, because who doesn’t like onion? Anyways, here is what we came up with. It’s a little spicy but we keep it on the mild side (not my choice) but feel free to increase the spice amount if you like it that way.

Creamy Cajun Sausage Pasta

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Total Time 50 mins
Servings: 6



  1. Put a little oil in a large skillet and brown the sausage. Make sure to get all the sausage with that nice crispy outside. Remove to a bowl when completed.

  2. Add the red pepper and onion to the pan you cooked the sausage in. When it's nearly done (a few minutes) add the garlic and continue cooking another 1 minute.

  3. Add the Broth to the pan and scrape any of the flavorful bits from the pan. Dump in the dried pasta and Cajun seasoning. Let cook 12-14 minutes or until pasta is done (don't overcook it). Stir it at least 1 or 2 times during cooking.

  4. Add the cream cheese a little at a time until it's fully melted in, stirring constantly.

  5. Dump in the sausage, giving it a thorough mixing and serve immediately for best results.


Options: Add more seasoning or red pepper flakes if you want it spicier. 

Reheating: If you have leftovers, I suggest adding about a teaspoon of milk to the bowl to help make it creamy again as the noodles will absorb the juices.

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Curt Christianson

Thanks for visiting my site and looking at my recipes. I am by no means a chef of any kind but I love to tinker in the kitchen and am always looking for recipes to share with my family. I learned my way around the kitchen when I was a kid growing up in Central Wisconsin, and strive to make sure my kids learn as well, so you will see a number of recipes that they can help with or even try to tackle on their own.

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