I know Mardi Gras is barely a blip on everyone else’s radar, but it’s kind of consumed our lives here in Louisiana. If you’re wanting to celebrate, this Creamy Cajun Pasta with Peppers and Smoked Sausage is one of my favorite Louisiana recipes. It has become a dinnertime staple at our house! You’d never even guess that it’s lightened up, as the sauce is creamy and luxurious and every bite is full of flavor.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Pasta
- Extra virgin olive oil – Or oil of choice.
- Smoked pork sausage – If you live in Texas or Louisiana, really great smoked sausage is easy to come by. If you’re having a hard time finding smoked sausage at your regular grocery store, try your local butcher shop–many butchers make their own sausages which can be really amazing. Many grocery stores carry andouille sausage, which is what I’m using here.
- Small red onion
- Fresh garlic cloves
- Bell peppers – Any two colors you like. I used red and yellow.
- Canned diced tomatoes
- Water
- Pasta – I use trottole, but use whatever you like!
Sauce
- Milk – I use 1% but any will do.
- Cream cheese – I use low fat. Full fat or low fat (Neufchatel) will both work. Avoid fat free.
- Cajun or Creole seasoning – Like Tony Cachere’s.
- Smoked paprika – This adds a nice smoky depth to the sauce.
- All-purpose flour
- Butter – Always use real butter if you can.
- Parmesan cheese – Freshly grated from the block is best!
How to Make Creamy Cajun Pasta
- You’ll start by sautéing your sausage until it begins to release its oil and start browning. At that point you’ll toss in some sliced onion, then garlic and bell peppers. When the bell peppers are tender-crisp, you’ll remove that mixture to a plate and set aside.
- In your pan you’ll add a can of diced tomatoes and some water to a boil and add some pasta. Quickly cover the pan, and reduce heat to medium-low. Cook until the pasta is al dente and the liquid is absorbed.
- While the pasta is cooking, you’ll make your sauce, which is basically a Cajun-style version of our Guiltless Alfredo. You’ll place milk, cream cheese, Cajun seasoning, smoked paprika, and flour in the jar of a blender and blend until smooth.
- In a saucepan, melt a little butter and cook some crushed garlic until fragrant, then add the milk mixture and cook until thickened enough that your finger leaves a clean trail down the back of a spoon that’s been dipped in the sauce. Pull the sauce off the heat and add the parmesan cheese.
- When the pasta is cooked, add the sausage and veggies back to the pan, add your sauce, and toss to combine. Season to taste with Cajun seasoning and serve immediately.
Storing and Other Tips
- Store leftover pasta in an airtight container and enjoy within 3-4 days for best results.
- Add a splash of milk before reheating to help loosen the sauce and restore its creamy texture.
Frequently Asked Questions
Can I make this ahead of time?
While leftovers are still good reheated, the sauce is at its best when freshly added. If you’re planning to serve for a family dinner, I would make it through the step of adding the sauce. Store the pasta and veggie mixture separately, then add the sauce (you may need a splash of milk when reheating) and heat everything gently on the stovetop.
Is this pasta spicy?
It has a little kick, but it’s not super spicy. To control the spice, I would make sure to get a mild sausage. I would still add some Cajun seasoning to the sauce, but you can always finish the dish off with just more salt and pepper to taste instead of adding extra Cajun seasoning at the end.
Can I freeze this pasta for later?
Cream-based sauces can separate when frozen and reheated, so freezing isn’t ideal for this recipe.
Creamy Cajun Pasta with Peppers and Smoked Sausage
This lightened up version of creamy cajun pasta is full of Louisiana flavor, but packed with veggies, protein, and light on fat!
Servings servings
Ingredients
Pasta
- 1 teaspoon extra-virgin olive oil
- ½ pound smoked pork sausage halved and cut into 1/4″ slices
- 1 small red onion halved and sliced
- 3-4 cloves garlic minced
- 2 colored bell peppers I used red and yellow, halved and sliced
- 1 15- ounce can diced tomatoes
- 1 ½ cups water high elevations increase to 1 3/4
- 8 ounces pasta I used trottole
Sauce
- 2 cups 1% milk
- 3 ounces low-fat cream cheese
- 1 teaspoon Cajun or Creole seasoning like Tony Chachere’s
- ½ teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1 cup 4 ounces freshly grated Parmesan cheese
Instructions
Pasta
- Preheat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook 2-3 minutes or until it starts to release oil and is browning. Add the onions and cook until fragrant. Add the garlic and sliced bell peppers and cook until the peppers are tender-crisp. Remove from heat and transfer the sausage and peppers to a large plate. Set aside.
- Return the pan to heat and add the tomatoes and water. Bring to a boil over high heat, then quickly add the pasta, reduce heat to medium-low, and cover. Cook until the pasta is al dente and the liquid is absorbed.
Sauce
- While the pasta is cooking, place the milk, cream cheese, Cajun seasoning, smoked paprika, and flour in the jar of a blender and blend until smooth. Heat the butter over medium heat in a medium saucepan. When melted, add the garlic and cook 1-2 minutes or until tender and fragrant. Add the mixture from the blender and cook until smooth and thickened to where if the back of a spoon is dipped into the sauce, you can trace your finger down the back of the spoon and that spot will stay clean.
- Remove the sauce from heat and add the Parmesan cheese. Stir until melted and smooth.
Combine
- Add the peppers and sausage to the pasta/tomato mixture and stir to combine. Add the garlic sauce and combine. Season to taste with Cajun seasoning and serve immediately. Makes 8 servings.
Notes
- Store leftover pasta in an airtight container and enjoy within 3-4 days for best results.
- Add a splash of milk before reheating to help loosen the sauce and restore its creamy texture.
Nutrition
Serving: 1.5cups, Calories: 349kcal, Carbohydrates: 34g, Protein: 16g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 45mg, Sodium: 612mg, Potassium: 455mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1542IU, Vitamin C: 45mg, Calcium: 275mg, Iron: 2mg
Calories: 349kcal
Cost: $14
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
This looks so amazing and also delicious. I am going to try it tonight. Though I have eaten it in restaurants, I have never tried it at home. This will be my first time trying out your yummilicious recipe. Also, how long can I freeze it? Is it safe for up to 2 weeks?
Absolutely! Can’t wait to hear what you think!
This was wonderful. The entire family loved it! Thank you for a great recipe.
Cajun seasoning is a bit much for my Midwest taste buds…what could I replace it with???
This is VERY mild–it’s tempered by the milk and cheese. But you could use seasoning salt and a little black pepper if you’re nervous.
I have made this many times and it’s one of my all-time favorite dishes. I love the flavor of everything and leftovers are tasty too. Thanks for this one!
I love love love this pasta! I have been making it for over a year now and every time I do I can’t believe how yummy it is! I’m always disappointed when I order pasta at a restaurant because it is never as good as this! I usually use penne because I have yet to find your recommended pasta, but I’m always on the lookout haha. Thank you so much!
Shoo mercy! This is good!
Thank you for an easy to prepare weeknight meal that tastes like I worked much harder than I actually did!
I made this tonight and it was super yummy! I love creamy foods! Thank you for sharing. I know I can always count on the recipes from you guys to be good ones!
This recipe is FABULOUS!!! I added shrimp and crawfish tails to it and it was NO leftovers!!! Thank you for sharing this recipe!
Delicious! Everyone loved it. Thanks for another great recipe!
I am in the middle of making this and so excited by all of the smells! My third OBB dinner in a row, after guiltless alfredo (on talapia) and taquitos with yummy ranch. Thank you for making me excited to cook after a long day at work 🙂