Cajun Sausage Spaghetti

A creamy Cajun spaghetti made with smoky sausage and a lightly spiced sauce. Easy to make, filling, and perfect for busy nights!

Prep Time15

Cook Time25

Total Time40

Course: Dinner, entree, Main Course, main dish

Cuisine: American, cajun, creole, louisiana, Southern

Keyword: cajun alfredo sauce, cajun pasta, cajun recipes, Cajun Spaghetti, Cajun Spaghetti recipe, cheesy cajun spaghetti, creamy cajun spaghetti, creole recipes, Louisiana Spaghetti, southern spaghetti

Servings: servings

Ingredients

16 ounces spaghetti noodles
1 pound sliced Andouille sausage ¼-inch thick slices
2 tablespoons olive oil
1 cup diced red bell pepper about 1 medium bell pepper
⅓ cup diced shallot
3 teaspoons minced garlic about 3 cloves
3 tablespoons tomato paste
1 tablespoon Cajun seasoning
2 teaspoons all-purpose flour
1 ½ cups chicken broth
1 ½ cups heavy cream
1 ½ cup grated Parmesan cheese
salt to taste
ground black pepper to taste

Instructions

Bring a large pot of water to a rolling boil and cook 16 ounces spaghetti noodles as directed on the package. Drain and set aside.
Add 1 pound sliced Andouille sausage to a large skillet over medium-high heat and cook for 3-4 minutes, flipping halfway through until browned on both sides. Remove from the pan and reserve.
In the same skillet, heat 2 tablespoons olive oil over medium heat for 30 seconds or so before adding 1 cup diced red bell pepper and ⅓ cup diced shallot. Cook for 2-3 minutes, until softened, then add 3 teaspoons minced garlic and cook for an additional 30 seconds.
Stir in 3 tablespoons tomato paste, 1 tablespoon Cajun seasoning, and 2 teaspoons all-purpose flour, then slowly whisk in 1 ½ cups chicken broth and 1 ½ cups heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.
Whisk in 1 ½ cup grated Parmesan cheese.
Add the cooked spaghetti and browned sausage to the skillet and toss to coat. Taste and season with salt and ground black pepper before serving.

Notes

Storage & Reheating Instructions

Fridge: Store leftovers in an airtight container for up to 5 days.
Reheating: Microwave in 30-second increments, stirring between each. Add a tablespoon or two of reserved pasta water if needed to bring the sauce back together.
Freezer: Not recommended.
Make ahead: Best served fresh.

Nutrition

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