This Sausage Alfredo Pasta combined tender pasta, smoked sausage, and a creamy flavorful Alfredo sauce – it’s rich, comforting, and creamy, with a little kick! It’s a great family friendly dinner that feels a little fancy, but is easy enough for every night of the week!
The sausage brings a bold, savory flavor and the homemade sauce is silk smooth with just enough kick to make each bite unforgettable! It’s satisfying, smoky, and is going to become a regular on your family’s dinner table!
Adding a little Cajun seasoning and paprika to my favorite Alfredo Sauce keeps the sauce creamy, still with minimal ingredients, and a nice kick of flavor!
Why you’ll Love this
- Flavor Packed: Smoky sauce, and cajun seasoning, add a bold and delicious flavor to a creamy alfredo sauce.
- Quick and Easy: Ready in only about 30 minutes, you’ll have a restaurant worthy dinner on the table in practically no time!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Sausage Alfredo Pasta Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Penne Pasta – Any Pasta shape will work, but I love how the sauce goes inside the penne noodle
- Salt – Plus Water to cook the pasta
- Smoked Sausage – I like Hillshire Farm’s Hot Smoked Sausage (It’s spicy though, so any brand will work – and this isn’t sponsored.) Try a Cajun Style Andouille, or Kielbasa, etc.
- Unsalted Butter – Keeps our sauce extra creamy
- Minced Garlic – I like to use already minced garlic for ease, but you can buy whole garlic as well
- Cajun Seasoning – Adds a milk kick, and a nice flavor
- Paprika – Adds a little extra flavor
- Heavy Cream – Keeps the sauce nice and creamy
- Parmesan Cheese – Adds a cheesy flavor and texture to the sauce. Freshly grated is best.
- Parsley – Adds a pop of color and fresh flavor, for garnish.
How to make Cajun Sausage Alfredo Pasta
Step 1: Cook the Pasta. Bring a large pot of water to boil, and add in some salt. Add the pasta and cook it according to package directions for al dente pasta. Drain the pasta and set it aside.
Step 2: Cook the sausage. Add the olive oil to a large skillet over medium heat, add the sliced sausage and cook it, flipping the pieces as they cook until heated and browned. Scoop onto a plate and set aside until needed.
Step 3: Make the sauce. In the same pot, add the butter, and garlic and let it start to melt. Add in the cream, parmesan cheese, cajun seasoning, and paprika, and bring to a simmer. Let it simmer, stirring occasionally for about 10 minutes.
Step 4: Mix it all together. Add the pasta, and sausage pack into the sauce. Return to medium heat until its all warmed throughout. Add a little salt or pepper to taste as needed, garnish with parsley and a little more fresh parmesan cheese and enjoy!
Tips and Tricks:
- Thin the Sauce if Needed: Add a splash of water or milk to loosen the sauce if it thickens up to much when cooking.
- Pack with Veggies: Saute up some bell pepeprs, onion, or mushrooms when cooking the sausage to add a little color and extra nutrients.
- Freshly Grated: Pre-Shredded Parmesan won’t melt as smoothly, so buy a block and grate it yourself.
- For less Kick: The cajun seasoning doesn’t have too strong of a kick on its own, but use a less spicy sausage, and half the seasoning for less spice.
Storage Instructions
Store the leftover pasta in an airtight container in the fridge for up to 3 or 4 days. Reheat it gently in a skillet or in the microwave, adding a splash of milk, or cream to loosen the sauce a bit.
This is not recommended to freeze as the cream sauce will separate and the pasta will be too soft.
This Sausage Alfredo Past is creamy, spicy, comforting, and ready in a jiffy. It’s perfect for an easy weeknight dinner, when you need something quick, that also feels special.
More Pasta Favorites:
If you make this Sausage Alfredo Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Sausage Alfredo Pasta
Ingredients
For the Sausage Pasta:
- water
- 1 TBS salt
- 16 oz penne pasta
- 1/2 TBS olive oil
- 14 oz smoked sausage (sliced into thin pieces)
For the Pasta Sauce:
- 1/2 cup unsalted butter
- 2 tsp minced garlic
- 2 cups heavy cream
- 1 1/2 cups freshly grated parmesan cheese (additional for garnish)
- 1 TBS cajun seasoning
- 1/2 tsp paprika
- salt and pepper (to taste)
- parsley (optional, for garnish)
Instructions
For the Sausage Pasta:
- Bring a large pot of water to boil. Once boiling add in the salt. Add in the pasta and boil, stirring occasionally until the pasta is cooked according to he package directions to al dente. Drain the water from the pasta, and set it aside. water, 1 TBS salt, 16 oz penne pasta
- In a large skillet (big enough to hold the pasta and sauce later), heat it to medium high, and drizzle in the olive oil. Once the oil is hot add in the sausage and cook until nicely browned, and hot throughout. Remove from the pan, and set aside until needed. 1/2 TBS olive oil , 14 oz smoked sausage
For the Pasta Sauce:
- Add the butter and garlic and melt over medium heat for about a minute. 1/2 cup unsalted butter, 2 tsp minced garlic
- Add in the heavy cream, parmesan cheese, cajun seasoning, and paprika, and stir together. Cook until the mixture comes to a simmer, then lower the heat to medium low. 2 cups heavy cream , 1 1/2 cups freshly grated parmesan cheese, 1 TBS cajun seasoning, 1/2 tsp paprika
- Continue cooking for about 10 minutes until the sauce thickens a bit.
- Add the pasta and sausage back into the pan and stir the sauce over the top until its all coated evenly.
- Season with salt and pepper if needed. salt and pepper
- Serve garnished with fresh parsley, and additional parmesan cheese if desired. parsley
Notes
- Thin the Sauce if Needed: Add a splash of water or milk to loosen the sauce if it thickens up to much when cooking.
- Pack with Veggies: Saute up some bell pepeprs, onion, or mushrooms when cooking the sausage to add a little color and extra nutrients.
- Freshly Grated: Pre-Shredded Parmesan won’t melt as smoothly, so buy a block and grate it yourself.
- For less Kick: The cajun seasoning doesn’t have too strong of a kick on its own, but use a less spicy sausage, and half the seasoning for less spice.
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