Cajun Sausage and Garlic Butter Pasta

 

 

 

 

 

 

 

Ingredients

12 oz pasta (penne or spaghetti)
1 lb Cajun sausage, sliced
2 tbsp butter
3 cloves garlic, minced
½ tsp Cajun seasoning
¼ tsp smoked paprika
½ cup chicken broth
Optional Add-Ins:

1 red bell pepper, diced
1 cup frozen peas or corn
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta but reserve about ½ cup of the pasta water for adjusting consistency later. Set aside.

Pro Tip: For added flavor, toss the drained pasta with a tablespoon of olive oil while it cooks.

Step 2: Brown the Sausage
In a large skillet over medium-high heat, cook the sliced Cajun sausage until browned and crispy on the edges, about 5–7 minutes. Use a slotted spoon to remove the sausage from the skillet and set it aside, leaving the drippings behind for extra flavor.

Step 3: Make the Garlic Butter Sauce
Reduce the heat to medium and add the butter to the skillet. Once melted, stir in the minced garlic , Cajun seasoning , and smoked paprika . Cook for 1–2 minutes, stirring constantly, until fragrant but not burned.

Tip: If adding diced bell peppers or other vegetables, sauté them with the garlic for added texture and nutrition.

Step 4: Deglaze with Chicken Broth
Pour in the chicken broth , scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2–3 minutes to reduce slightly and intensify the flavors.

Step 5: Combine Everything
Add the cooked pasta and Cajun sausage back to the skillet. Toss everything together, ensuring the pasta and sausage are evenly coated in the garlic butter sauce. If needed, stir in a little reserved pasta water to loosen the sauce.

Adjustment Tip: Taste the sauce and adjust the Cajun seasoning or smoked paprika for more heat or smokiness.

Step 6: Serve and Garnish
Divide the Cajun Sausage and Garlic Butter Pasta among plates or bowls. Garnish with fresh parsley for color and freshness. Optionally, serve with crusty bread or a side salad for a complete meal.