Easy Spicy Cajun Garlic Butter Sausage Pasta (So Good!)

Introduction

Craving a comforting pasta dish with serious kick? This spicy Cajun garlic butter sausage pasta recipe delivers smoky heat, savory sausage, and a rich, buttery sauce that clings to every bite. It’s the kind of bold, creamy pasta that wakes up your taste buds and fills the kitchen with irresistible aromas. Whether you’re cooking for a weeknight dinner or entertaining guests, this one-skillet wonder checks all the boxes. In this recipe, you’ll learn how to make the perfect Cajun garlic butter sauce from scratch—and how to tweak the spice level to match your mood.

Easy Spicy Cajun Garlic Butter Sausage Pasta (So Good!)

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• Author: Sofia Russo
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Bold and spicy Cajun garlic butter sausage pasta made with smoked sausage, garlic, butter, and homemade Cajun seasoning. Rich, easy, and packed with flavor.

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Ingredients

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8 oz rigatoni or penne

2 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon Cajun seasoning

1/2 cup chicken broth

1/2 cup heavy cream (optional)

8 oz andouille or smoked sausage, sliced

Salt to taste

Parsley or green onions for garnish

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Instructions

1. Boil pasta in salted water until al dente; drain and reserve some pasta water.

2. Melt butter in a large skillet over medium heat.

3. Add garlic and cook until golden and fragrant.

4. Sprinkle in Cajun seasoning and stir.

5. Add sausage and sear until browned.

6. Pour in chicken broth and simmer.

7. Stir in cream if using and bring to a gentle simmer.

8. Add cooked pasta and toss until coated.

9. Taste and adjust salt or spice as needed.

10. Garnish and serve hot.

Notes

For less heat, reduce the cayenne or use mild Cajun seasoning.

Add a squeeze of lemon or Parmesan for extra depth.

This dish reheats well with a splash of broth.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Cajun

Nutrition

• Serving Size: 1 plate
• Calories: 580
• Sugar: 2g
• Sodium: 880mg
• Fat: 36g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 85mg

A Taste of Home with Spicy Cajun Garlic Butter Sausage Pasta

Years ago, before I moved to Tuscany, I spent a muggy summer in Louisiana. I was there on a whim—heartbroken and hungry for change. One night, a local friend invited me over for dinner. She didn’t fuss. She simply tossed together what she called her “lazy-day dinner”—a spicy Cajun garlic butter sausage pasta. One bite in, I was smitten. The smoky sausage, that peppery Cajun heat, the velvety butter clinging to every piece of pasta—it was magic in a bowl.

That dish stayed with me. Back in Italy, on a quiet evening in Florence, I tried recreating it. I botched the first few tries. Burned the butter. Added too much spice. But I kept going. Eventually, I found my rhythm—and discovered how Cajun flavors and Italian sensibility could work in harmony. Now, spicy Cajun garlic butter sausage pasta is a favorite in our house, especially when friends drop by unannounced.

I cook it with thick rigatoni or penne, always using a good smoked sausage—something juicy enough to sear beautifully. If you’re new to Cajun-style pasta, this Cajun pasta with smoked sausage is another version I adore for its balance of creaminess and heat.

Making the Sauce Sing in Cajun Garlic Butter Sausage Pasta

Building the Garlic Butter Cajun Base

Every unforgettable spicy Cajun garlic butter sausage pasta starts with the sauce—and this one’s no different. The star? That buttery, garlicky base that sets the tone for the whole dish. You don’t want it to just coat the pasta—you want it to soak into every bite.

Start with unsalted butter in a wide skillet. Let it melt slowly, then toss in a generous amount of minced garlic. Stir constantly to prevent burning—it should turn soft and golden, never brown. Once fragrant, sprinkle in your Cajun seasoning. Store-bought works in a pinch, but homemade is where the flavor lives. I use smoked paprika, cayenne, oregano, onion powder, thyme, and a whisper of brown sugar for balance.

Let the spices toast briefly in the butter and garlic. This simple step deepens the aroma and creates that distinct “Cajun kick.” At this stage, your kitchen will smell incredible—just like a New Orleans street corner on a Saturday night.

Add a splash of chicken broth or reserved pasta water to help the sauce cling better. If you like a creamier sauce, stir in a bit of heavy cream or a spoonful of cream cheese. Either way, you’ve got the base of a rich spicy Cajun garlic butter sausage pasta sauce ready to hug your pasta with flavor.

If you love bold sauces, you might also want to try the creamy Boursin shrimp pasta—a smooth, luxurious alternative with a garlicky twist.

Choosing the Best Sausage for Maximum Flavor

Let’s talk meat. The kind of sausage you choose makes or breaks your Cajun garlic butter sausage pasta. For that rich, smoky depth, go with andouille if you can find it. It’s a Louisiana classic—coarsely ground, spiced, and packed with personality. If andouille’s not available, a good-quality smoked sausage or kielbasa works beautifully.

Avoid overly sweet or mild sausages—they’ll get lost in the garlic butter heat. You want something with snap, seasoning, and enough fat to flavor every bite. Slice it into thick coins, then sear them in your skillet until golden and crisp around the edges. That caramelization? It adds texture and deep flavor to your spicy Cajun pasta.

Let the sausage release its oils into the garlic butter base. That added fat carries the spices even further, making every forkful of this spicy Cajun garlic butter sausage pasta taste smoky, rich, and completely satisfying.

Pasta & Balance — The Key to Cajun Harmony

Choosing the Right Pasta Shape for Cajun Sauce

Not all pasta shapes are created equal—especially when it comes to bold sauces like the one in spicy Cajun garlic butter sausage pasta. You want something with ridges or tubes, anything that can trap that rich, spicy butter and sausage in every bite.

My top pick? Rigatoni. Its wide body and ridged surface make it the perfect match for thick sauces. Penne or cavatappi are great backups too. Avoid long strands like spaghetti or linguine; they just don’t cling to the Cajun butter the same way.

Cook the pasta until just shy of al dente, then finish it in the pan with the sausage and sauce. This helps it absorb more flavor. Toss everything together over medium heat until the pasta drinks in the garlic butter and spice. You’ll know it’s ready when the skillet turns quiet and glossy—and every bite is coated with heat and heart.

Balancing Spice and Creaminess to Suit Any Palate

Let’s face it—not everyone handles heat the same way. But here’s the beauty of spicy Cajun garlic butter sausage pasta: it’s easy to adjust. You can go bold or keep it tame, all without losing the dish’s signature richness.

For a milder dish, reduce the cayenne in your Cajun mix and add a splash of cream. Want it hotter? Toss in a few red pepper flakes or even a spoonful of hot sauce during cooking.

Cream also brings balance—softening the spice while adding luxurious texture. I often swirl in a spoonful of cream cheese when I want richness without over-thinning the sauce. You could also melt in a bit of Parmesan or even a touch of sour cream at the end for tang.

The key is tasting as you go. Cajun cooking is about boldness, yes—but it’s also about balance. You want that spicy garlic butter to tingle, not overwhelm.

This section’s real charm is in the flexibility. Whether you like it scorching or subtle, this dish adapts. And it always satisfies.

Serve It Right – And Make It Last

Serving, Storing & Reheating Cajun Pasta the Right Way

Once your spicy Cajun garlic butter sausage pasta is ready, serve it straight from the skillet while it’s still sizzling. That’s when the sauce clings best, the sausage is crisp, and the garlic butter aroma hits full blast.

Want to garnish like a pro? Add chopped parsley or green onions for a pop of color. A squeeze of lemon brings brightness to the richness, and a dusting of Parmesan (if you’re going for creamy) never hurts.

Got leftovers? Lucky you. This pasta stores beautifully. Just let it cool and transfer to an airtight container. It’ll keep in the fridge for up to four days. When reheating your Spicy Cajun garlic butter sausage pasta, add a splash of broth or water and warm it gently on the stovetop—microwaving can separate the butter if rushed.

For freezer storage, portion it out first. The butter base may separate slightly after freezing, but a gentle reheat with a splash of cream or stock can bring it right back together.

If you’re prepping ahead, consider making a double batch of the sauce base and freezing it separately. It’ll give you a head start on a weeknight dinner you’ll actually look forward to.

Looking for a crowd-pleasing variation? This one pot smoky Cajun chicken and sausage pasta also keeps well and reheats like a dream.

Perfect Side Dishes to Complete the Meal

Spicy Cajun garlic butter sausage pasta is a star—but even stars need a supporting cast. To round out the meal, think cool, crunchy, or creamy. A crisp green salad with a tangy vinaigrette cuts through the heat. Garlic bread or buttery rolls? Always a yes.

Roasted vegetables—like okra, bell peppers, or zucchini—pair wonderfully. They echo the Cajun flavor profile without adding heaviness.

For a traditional twist, serve your spicy cajun garlic butter sausage pasta with cornbread muffins or a light coleslaw. The creamy texture and hint of sweetness help mellow the spice in every forkful.

Serving for guests? A chilled sparkling lemonade pairs beautifully with spicy cajun garlic butter sausage pasta. These little additions transform a simple skillet dinner into a full Southern celebration.

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