Description
This Cajun Sausage Alfredo Pasta is a creamy, flavorful dish combining smoky smoked sausage, vibrant bell peppers, and a zesty Cajun twist with Tony Chachere’s Creole Alfredo Sauce Mix. The penne pasta is cooked to perfection and tossed in a rich, cheesy sauce topped with shredded mozzarella and a hint of extra spice seasoning, making this a satisfying weeknight meal with a Southern flair.
Ingredients
Scale
Pasta
- 8 oz penne pasta
Sauce & Dairy
- 2 tbsp butter
- 2 ½ cups milk
- 1 Tony Chachere’s Creole Alfredo Sauce Mix
- 1 ½ cup mozzarella cheese, shredded
Protein & Vegetables
- 12 oz smoked sausage, sliced
- 1 bell pepper, sliced
- 1 tsp Tony Chachere’s More Spice Seasoning (adjust to taste)
Instructions
- Cook Pasta. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions (usually 10-12 minutes) until al dente. Drain and set aside.
- Sauté Sausage and Peppers. In a large skillet over medium heat, melt the butter. Add sliced smoked sausage and cook until browned, about 5 minutes. Add sliced bell pepper and sauté until tender, about 3-4 minutes.
- Prepare Alfredo Sauce. Pour the milk into the skillet with sausage and peppers. Stir in Tony Chachere’s Creole Alfredo Sauce Mix until fully dissolved and the sauce begins to thicken, about 3-5 minutes, stirring frequently to prevent sticking.
- Combine Pasta and Sauce. Add the cooked penne pasta to the skillet and gently toss to coat evenly with the sauce and sausage mixture.
- Add Cheese and Season. Sprinkle shredded mozzarella cheese over the pasta, stirring until melted and creamy. Add Tony Chachere’s More Spice Seasoning to taste for an extra kick. Stir well and cook for another 1-2 minutes until everything is heated through.
- Serve. Remove from heat and serve the Cajun Sausage Alfredo Pasta hot, garnished optionally with fresh herbs or additional cheese.
Notes
- Adjust the spice level by varying the amount of Tony Chachere’s More Spice Seasoning.
- Use any smoked sausage variety you prefer, such as Andouille or Kielbasa for authentic Cajun flavor.
- For a creamier sauce, you can add a splash of heavy cream or substitute part of the milk with cream.
- Add chopped fresh parsley or green onions for garnish if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Cajun pasta, sausage pasta, Alfredo pasta, creamy Cajun recipe, smoky sausage, penne pasta recipe, Tony Chachere’s Alfredo