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This Cajun spaghetti is comforting like classic spaghetti but delivers a flavor packed Cajun kick with sausage and a creamy sauce. You’ll have a super flavorful dinner your whole family will love in no time!
Why You’ll Want This in Your Weekly Rotation
Easy But NOT Boring You’re not doing anything complicated, but the flavors are more fun than regular spaghetti. Great for a midweek dinner.
Family Friendly It’s creamy and familiar enough that picky eaters don’t complain, but something a little new and exciting!
Great Leftovers This pasta is so good the next day! It’s perfect for busy weeks, so you have a hot lunch waiting for you!
Cajun Spaghetti Ingredients
Sausage: You can swap the sausage for chicken, or shrimp, or leave it out altogether!
Vegetables: You can add more veggies, such as wilted spinach or sauteed mushrooms, or whatever you like!
Adjust the Spice: If you like extra spice, add some cayenne pepper or a few dashes of your favorite hot sauce. Or, if you like it more mild, swap the sausage out for smoked or Kielbasa sausage.
How to Make Cajun Spaghetti
I like making this pasta around Mardi Gras because it has that amazing Southern flavor! Not only is it delicious, but it’s so easy to put together, and the ingredients are pretty basic.
Cook Pasta: Bring a large pot of water to a rolling boil. Then cook the spaghetti noodles as directed on the package. Drain and set aside. (Save some pasta water to thin the sauce later if needed.)
Brown Sausage: Addsausage to a large skillet over medium high heat and cook for 3-4 minutes. Flip halfway through until browned on both sides. Remove from the pan and reserve.
Cook Veggies: In the same skillet, heat olive oil over medium heat for 30 seconds. Then add diced red bell peppers and diced shallot. Cook for 2-3 minutes, until softened, then add minced garlic and cook for an additional 30 seconds.
Whisk: Whisk in the heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.
Add: Whisk in Parmesan cheese until fully melted. Add the cooked spaghetti and browned sausage to the skillet, then toss to coat. Taste and season with salt and ground black pepper before serving your Cajun Spaghetti.
Alyssa’s Pro Tip
Sauce not thick enough? It likely needs to simmer a little longer. But remember, once you turn off the heat, it will continue to thicken.
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.
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.