Cheddars Cajun Pasta Recipe: Spicy Cream Sauce With Andouille Sausage

This dish brings bold Cajun flavors to your dinner table with a creamy, spiced sauce that clings to every noodle. I developed this version after testing multiple techniques to balance heat and richness without overwhelming the andouille sausage.

The key is blooming the Cajun seasoning in butter before adding cream and cheddar cheese, which creates a velvety sauce with depth. The andouille adds smoky, spiced meatiness that pairs perfectly with the pasta’s smooth texture.

What results is a restaurant-worthy plate with layers of heat, creaminess, and savory sausage. The sauce coats the pasta evenly, while the andouille maintains its distinct bite.

Serve with a sprinkle of fresh parsley for color and balance. This creation delivers every time.

Ingredients for Cheddars Cajun Pasta

Bold Cajun spices, creamy cheddar, and smoky sausage meet perfect pasta in this dish.

The andouille is non-negotiable for that smoky depth—Aidells or Johnsonville are solid grocery store options. Look for sausage with visible fat marbling and a deep reddish-brown color (that’s the paprika talking). For the cheddar, block cheddar shredded at home melts better than pre-shredded, which has anti-caking agents. I grab mine from Whole Foods or Trader Joe’s for quality without the specialty store markup.

No andouille? Kielbasa or smoked sausage works in a pinch (just add extra Cajun seasoning). Vegetarian? Swap in smoked tofu or tempeh. Short on heavy cream? Whole milk plus extra butter gets you close. The Cajun seasoning can be store-bought (Tony Chachere’s is classic) or homemade—just make sure it’s fresh and aromatic. The bell pepper can be red or yellow if green isn’t your thing.

Leftovers keep 4-5 days in the fridge, but the sauce thickens as it cools—stir in a splash of milk when reheating. Freezes beautifully for 3 months (portion before freezing for easy meals). The parsley garnish adds freshness, so add it right before serving.

Step-by-Step Instructions for Cajun Pasta With Andouille Sausage

This method builds layers of flavor with every step, resulting in a dish that’s rich, spicy, and utterly satisfying.

Step 1: Sauté the Aromatics and Andouille

Heat a large, heavy-bottomed skillet over medium heat. Melt the 0.5 cup Unsalted Butter until it starts to foam slightly, then add the 1 whole Yellow Onion and 1 whole Green Bell Pepper, both diced. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.

Add the 14 oz Andouille Sausage (sliced into half-moons) and cook for another 3-4 minutes until the sausage begins to brown and develop a slight crust. This step builds the foundation of flavor for the dish, so don’t rush it. The sausage will release its smoky, spicy notes into the butter, creating a base that’s deeply aromatic.

Step 2: Bloom the Cajun Seasoning and Create the Roux

Stir in the 2 tbsp Cajun Seasoning and cook for 1 minute until fragrant—this blooming step intensifies the spices and ensures they infuse the dish with their full potency. You’ll notice the mixture darken slightly as the spices toast in the butter.

Next, sprinkle the 1 tbsp All-Purpose Flour over the sausage and vegetables, stirring constantly to coat everything evenly. Cook for 1-2 minutes to eliminate the raw flour taste, forming a light roux that will thicken the sauce. This step is critical for achieving the creamy, velvety texture that makes this pasta so indulgent.

Step 3: Build the Creamy Sauce

Slowly pour in the 2 cups Heavy Cream and 0.5 cup Chicken Broth, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until it thickens enough to coat the back of a spoon.

Reduce the heat to low and stir in the 1.5 cups Sharp Cheddar Cheese, shredded from a block for the smoothest melt. Continue stirring until the cheese is fully incorporated and the sauce is smooth. For an extra kick, add the 1 tsp Hot Sauce and season with 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper.

Step 4: Cook the Pasta and Combine

While the sauce simmers, cook the 12 oz Penne Pasta in a large pot of salted boiling water until al dente (about 1 minute less than the package instructions). Reserve ½ cup of pasta water before draining.

Add the drained penne directly to the skillet with the sauce, tossing to coat every piece evenly. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. This step ensures the pasta absorbs all the bold, spicy flavors of the sauce.

Step 5: Finish and Garnish

Let the pasta and sauce meld together for 1-2 minutes over low heat, stirring occasionally. This allows the flavors to deepen and the pasta to finish cooking in the rich, creamy sauce.

Remove from heat and garnish with the 0.25 cup Fresh Parsley, chopped. Serve immediately while the sauce is still glossy and the pasta is perfectly tender. Each bite should deliver a balance of heat, creaminess, and the smoky depth of the andouille sausage.

Storing and Reheating This Recipe

Refrigerator Storage

Let this dish cool for no more than 2 hours before transferring to airtight containers. In my Boston kitchen, I use glass containers with locking lids. Store at 40°F or below for up to 4-5 days. The flavors actually deepen overnight. ❄️

Freezer Storage

Portion leftovers into freezer-safe bags or containers, leaving 1 inch of headspace for expansion. Squeeze out excess air to prevent freezer burn. This creation freezes beautifully for up to 3 months without losing its rich texture.

Stovetop Reheating

My preferred method: heat individual portions in a skillet over medium-low heat with a splash of milk or chicken broth. Stir frequently for 5-7 minutes until reaching 165°F. This restores the creamy consistency better than any other method.

Microwave Reheating

Place a single portion in a microwave-safe dish, cover with a damp paper towel, and heat on 70% power for 2-3 minutes. Stir, then continue in 30-second intervals until hot. Add a splash of milk if the sauce seems thick.

Reheating Tip

The fresh parsley garnish is best added after reheating to maintain its vibrant color and fresh flavor. I learned this the hard way after my first pot pie disaster—small details make a big difference. 💡

Frequently Asked Questions