Cajun Beef Sausage Slices in Cheesy Rigatoni Parmesan Sauce
Cajun-seasoned beef sausage slices are seared to a deep, caramelized char and tossed with rigatoni in a rich, velvety parmesan cream sauce. This bold, smoky pasta dish comes together in just 45 minutes and delivers serious restaurant-quality flavor with minimal effort. It's the ultimate crowd-pleasing comfort food with a spicy Cajun kick.
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Servings: 4 servings
Calories: 680kcal
Ingredients
Pasta
- 12 oz rigatoni pasta
- Salt for pasta water
Cajun Sausage
- 14 oz beef sausage sliced into 1/2-inch rounds
- 1 1/2 tablespoons Cajun seasoning for sausage
- 1 tablespoon olive oil
Parmesan Cream Sauce
- 1 tablespoon unsalted butter
- 5 cloves garlic minced
- 1/2 teaspoon Cajun seasoning for sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated parmesan cheese plus more for garnish
- Salt and black pepper to taste
- 1/2 cup reserved pasta water as needed
Garnish
- 3 green onions thinly sliced
- Shaved parmesan optional
- Red pepper flakes optional
Instructions
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente, about 10 to 12 minutes, cooking one minute shy of package time for best texture. Before draining, scoop out at least 1/2 cup of starchy pasta water and set aside. Drain the pasta and set it aside.
- Toss the sausage slices with 1 1/2 tablespoons of Cajun seasoning until evenly coated. Heat olive oil in a large heavy-bottomed skillet over high heat until shimmering. Add sausage slices in a single layer without crowding, cooking undisturbed for about 2 minutes per side until deeply caramelized. Work in batches if needed. Transfer sausage to a plate, leaving drippings in the pan.
- Reduce heat to medium and add butter to the skillet with the sausage drippings. Once melted, add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant and just golden. Add the remaining 1/2 teaspoon Cajun seasoning, smoked paprika, and garlic powder, stirring to toast the spices in the butter for about 30 seconds.
- Pour the chicken broth into the skillet and stir, scraping up any browned bits. Simmer for 2 minutes to reduce slightly. Reduce heat to medium-low and slowly pour in the heavy cream, stirring as you go. Allow the cream to reach a gentle simmer, then add the freshly grated parmesan in three additions, stirring after each until fully melted before adding more. Season generously with salt and black pepper.
- Add the drained rigatoni to the skillet with the parmesan cream sauce and toss well to coat. If the sauce is too thick, add reserved pasta water a splash at a time until you reach your desired consistency. Return the seared sausage slices to the skillet and gently fold them through the pasta. Cook over low heat for 2 more minutes to meld the flavors together.
- Transfer the pasta to a large serving bowl or individual bowls. Top with sliced green onions, shaved parmesan, and a pinch of red pepper flakes if desired. Serve immediately while the sauce is creamy and the sausage is warm.
Notes
Use freshly grated parmesan rather than pre-shredded for the smoothest, creamiest sauce. Cook the sausage in batches to ensure a proper sear and caramelized crust. Always reserve pasta water before draining — it helps loosen the sauce and improve emulsification. Adjust the Cajun seasoning to your preferred heat level. Andouille sausage is a great substitute for a smokier, more traditional Cajun flavor.
Nutrition
Calories: 680kcal | Carbohydrates: 58g | Protein: 28g | Fat: 38g | Sodium: 980mg | Fiber: 3g | Sugar: 4g