Smoked Sausage Cajun Alfredo is a rich and flavorful pasta dish that combines the smoky taste of sausage with the creamy and spicy notes of Cajun alfredo sauce. This dish is a delightful twist on the classic Italian alfredo, infused with the bold flavors of the American South. It’s perfect for those who love a bit of heat and smokiness in their comfort food. Easy to prepare and incredibly satisfying, this recipe is ideal for a weeknight dinner or when you want to impress guests with something a little different.
Why You’ll Love Smoked Sausage Cajun Alfredo
- Rich and Creamy: The alfredo sauce is indulgently smooth and creamy.
- Spicy and Flavorful: Cajun seasoning adds a spicy kick and depth of flavor to the dish.
- Hearty: Smoked sausage provides a satisfying, meaty component.
- Quick and Easy: Simple to prepare, making it a great option for a delicious meal in no time.
Ingredients Notes
- Smoked Sausage: Use your favorite brand of smoked sausage, sliced into rounds. Andouille sausage is a great option for authentic Cajun flavor.
- Pasta: Fettuccine or penne works well with this sauce, but you can use any pasta you prefer.
- Heavy Cream: Forms the base of the alfredo sauce, giving it a rich and creamy texture.
- Parmesan Cheese: Freshly grated Parmesan cheese melts into the sauce for added flavor and creaminess.
- Cajun Seasoning: Adjust the amount to suit your taste preference for heat and spice.
- Garlic: Adds a flavorful aroma and depth to the sauce.
- Butter: Used for sautéing and adds richness to the alfredo sauce.
Recipe Steps
- Cook the Pasta: Begin by cooking the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water for the sauce.
- Brown the Sausage: In a large skillet, sauté the sliced smoked sausage in a bit of butter or oil until nicely browned. Remove from the skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, add more butter and sauté the minced garlic until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and Cajun seasoning until the cheese has melted and the sauce is smooth. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
- Combine: Return the sausage to the skillet with the sauce, and add the cooked pasta. Toss everything together until the pasta is evenly coated in the sauce.
- Serve: Garnish with extra Parmesan cheese and chopped parsley or green onions before serving.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if necessary.
INGREDIENTS
- Smoked sausage: 1 lb (450g), sliced into 1/4-inch rounds
- Butter: 2 tablespoons
- Heavy cream: 2 cups
- Cajun seasoning: 1 to 2 tablespoons, adjust to taste
- Garlic: 2 cloves, minced
- Parmesan cheese: 1 cup, freshly grated
- Pasta: 8 oz (225g), fettuccine or your choice of pasta
- Salt and pepper: to taste
- Parsley: chopped, for garnish
- Optional: Red pepper flakes for extra heat
INSTRUCTIONS
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water for adjusting the sauce consistency later, if needed.
- Brown the Sausage:
- In a large skillet over medium-high heat, add the sliced smoked sausage. Cook until the sausage is nicely browned on both sides, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- Make the Cajun Alfredo Sauce:
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant.
- Pour in the heavy cream and bring to a simmer. Add the Cajun seasoning, starting with 1 tablespoon and adjusting according to your taste preference.
- Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, you can thin it with a little reserved pasta water.
- Combine Pasta and Sausage:
- Add the cooked pasta and browned sausage to the skillet with the Cajun Alfredo sauce. Toss everything together until the pasta and sausage are well coated in the sauce. Season with salt and pepper to taste.
- Serve:
- Serve the Smoked Sausage Cajun Alfredo hot, garnished with chopped parsley and optional red pepper flakes for an extra kick.