What type of sausage is best for this dish?

Smoked sausage works best, but Andouille sausage can enhance the Cajun flavor for a spicier profile.

Can I use a different pasta shape?

Yes, penne is traditional here, but rigatoni or fusilli can also hold the creamy sauce well.

Adding cayenne pepper or a dash of hot sauce boosts the heat without overwhelming the creamy base.

Substituting half-and-half for heavy cream reduces richness while maintaining smooth texture.

Slice into thin rounds and brown in olive oil over medium-high heat to develop smoky flavor before adding vegetables.

A creamy, smoky, and spicy Cajun-inspired pasta dish featuring smoked sausage and penne tossed in a rich Alfredo sauce—ready in just 20 minutes.

This dish quickly became a family favorite because of its rich taste and speedy preparation time, perfect for weeknight dinners.

Pasta: 12 oz (340 g) penne pasta
Meats: 12 oz (340 g) smoked sausage, sliced into 1/4 inch rounds
Vegetables: 1 tablespoon olive oil, 1/2 medium yellow onion finely chopped, 2 cloves garlic minced, 1 red bell pepper diced
Sauce: 2 cups (480 ml) heavy cream, 1 cup (100 g) freshly grated Parmesan cheese, 1 teaspoon Cajun seasoning (plus more to taste), 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, 1/4 teaspoon salt (adjust to taste)
Garnish (optional): 2 tablespoons chopped fresh parsley, Extra grated Parmesan

Cook Pasta:: Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Cook Sausage:: Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage and cook for 2 3 minutes until browned.
Sauté Vegetables:: Add the chopped onion and red bell pepper to the skillet. Sauté for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add Sauce:: Pour in the heavy cream, then stir in Cajun seasoning, smoked paprika, black pepper, and salt. Bring to a gentle simmer.
Finish Sauce:: Lower the heat and add the Parmesan cheese, stirring until the cheese melts and the sauce becomes creamy.
Toss Pasta:: Add the cooked penne to the skillet and toss to coat evenly in the sauce. Taste and adjust seasoning if needed.
Serve:: Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

This recipe is perfect for sharing with family on busy weeknights and makes excellent leftovers for the next day.

Make sure not to overcook the pasta so it holds its shape well when mixed with the sauce. Freshly grated Parmesan makes a big difference in taste.

Pair this dish with a crisp green salad and a slice of crusty bread to complete the meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave stirring occasionally.

This creamy Cajun Alfredo is both simple and indulgent — a guaranteed crowd-pleaser every time.

→ What type of sausage is best for this dish?: Smoked sausage works best, but Andouille sausage can enhance the Cajun flavor for a spicier profile.
→ Can I use a different pasta shape?: Yes, penne is traditional here, but rigatoni or fusilli can also hold the creamy sauce well.
→ How can I make this dish spicier?: Adding cayenne pepper or a dash of hot sauce boosts the heat without overwhelming the creamy base.
→ Is there a lighter option for the sauce?: Substituting half-and-half for heavy cream reduces richness while maintaining smooth texture.
→ How should I best prepare the smoked sausage?: Slice into thin rounds and brown in olive oil over medium-high heat to develop smoky flavor before adding vegetables.