Spicy Cajun Garlic Butter Sausage Pasta

Save this recipe on:

Bold, creamy, and irresistibly smoky, Spicy Cajun Garlic Butter Sausage Pasta is the ultimate comfort food with a fiery Southern twist. The richness of garlic butter blends perfectly with Cajun spices, wrapping every ribbon of pasta in a sauce that’s both velvety and punchy. Add to that the savory bite of seared sausage slices, and you’ve got a dish that’s hearty enough for weeknights yet indulgent enough for weekend cravings.

Whether you’re cooking for a crowd or meal-prepping for the week, this pasta hits all the right notes — bold heat, creamy tang, and mouthwatering umami. The Cajun seasoning brings a warmth that lingers, while the garlic butter offers a soothing counterbalance, all clinging to tender pasta for a truly soul-satisfying experience.

---

Ingredients for Spicy Cajun Garlic Butter Sausage Pasta

• 12 oz fettuccine or tagliatelle pasta
• 1 lb smoked sausage (Andouille or Kielbasa), sliced into coins
• 3 tbsp unsalted butter
• 5 cloves garlic, minced
• 1 small onion, diced
• 1½ cups heavy cream
• 1½ tsp Cajun seasoning (plus more to taste)
• ½ tsp smoked paprika
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese
• 1 tbsp tomato paste
• ½ cup pasta water (reserved from boiling)
• Optional: red pepper flakes for extra heat
• Chopped parsley or scallions, for garnish

---

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta water, then drain the rest and set the pasta aside.

---

Step 2: Brown the Sausage

While the pasta is cooking, heat a large skillet over medium-high heat. Add the sliced sausage in a single layer and sear for about 2–3 minutes per side until golden and slightly crispy. Once browned, remove the sausage from the skillet and set aside.

---

Step 3: Build the Garlic Butter Base

In the same skillet, lower the heat to medium and add the butter. Once melted, toss in the minced garlic and diced onion. Sauté for 2–3 minutes until fragrant and translucent. Stir in the tomato paste and cook for another minute to deepen the flavor.

---

Step 4: Make the Cajun Cream Sauce

Pour in the heavy cream and sprinkle in the Cajun seasoning, smoked paprika, salt, and pepper. Stir continuously and let it simmer gently for 3–4 minutes until the sauce thickens slightly.

---

Step 5: Combine and Toss

Return the sausage to the skillet, then add the cooked pasta. Pour in a splash of reserved pasta water to loosen the sauce if needed. Add the Parmesan cheese and toss everything together until the pasta is fully coated and the cheese melts into the sauce.

---

Step 6: Final Touches

Taste and adjust the seasoning — add more Cajun spice or a pinch of red pepper flakes for extra kick if desired. Finish with a sprinkle of fresh parsley or scallions for color and a hint of freshness. Serve immediately while hot and creamy.

---

Storage Instructions

Refrigeration:
Store any leftover Spicy Cajun Garlic Butter Sausage Pasta in an airtight container in the refrigerator. It will stay fresh for up to 4 days. When reheating, add a splash of water or milk to loosen the sauce and stir well over low heat.

Freezing:
This dish can be frozen, but note that cream-based sauces may separate slightly upon thawing. To freeze, let the pasta cool completely and place it in a freezer-safe container or resealable bag. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating Tips:
Gently reheat in a skillet over medium-low heat with a splash of cream or broth to revive the sauce. Avoid microwaving on high heat, which may cause the sauce to split.

---

Estimated Nutrition (Per Serving – Based on 4 Servings)

• Calories: ~720
• Protein: 24g
• Carbohydrates: 52g
• Fat: 45g
• Saturated Fat: 22g
• Cholesterol: 135mg
• Sodium: 980mg
• Fiber: 3g
• Sugar: 4g

Nutrition values are approximations and may vary based on exact ingredients and serving sizes.

---

Frequently Asked Questions

1. Can I use a different type of sausage?

Yes! Andouille adds a nice heat, but Kielbasa, chicken sausage, or even chorizo work wonderfully.

2. What if I don’t have heavy cream?

You can substitute with half-and-half or a mixture of milk and a tablespoon of flour to maintain creaminess.

3. Is this dish very spicy?

It has a medium kick thanks to Cajun seasoning. Reduce or omit the red pepper flakes to tone it down.

4. Can I make it vegetarian?

Absolutely. Omit the sausage and add roasted vegetables like bell peppers, mushrooms, or zucchini.

5. What pasta works best besides fettuccine?

Tagliatelle, linguine, or penne hold the sauce well. Even spaghetti will do in a pinch.

6. Can I prep this ahead of time?

Yes, cook the pasta and sausage ahead. Store them separately and combine with the sauce when ready to serve.

7. What’s the best Cajun seasoning to use?

You can use store-bought brands or make your own with paprika, garlic powder, onion powder, cayenne, oregano, and thyme.

8. Can I add vegetables to this pasta?

Sure! Spinach, sun-dried tomatoes, or sautéed mushrooms make great additions to round out the dish.

---

Print

Save this recipe on: