Cajun Spaghetti (Louisiana Spaghetti)

This Cajun spaghetti is comforting like classic spaghetti but delivers a flavor packed Cajun kick with sausage and a creamy sauce. You’ll have a super flavorful dinner your whole family will love in no time!

Plate of Cajun spaghetti with a fork.

Why You’ll Want This in Your Weekly Rotation

  • Easy But NOT Boring You’re not doing anything complicated, but the flavors are more fun than regular spaghetti. Great for a midweek dinner.
  • Family Friendly It’s creamy and familiar enough that picky eaters don’t complain, but something a little new and exciting!
  • Great Leftovers This pasta is so good the next day! It’s perfect for busy weeks, so you have a hot lunch waiting for you!

Cajun Spaghetti Ingredients

Overhead shot of labeled Cajun Spaghetti ingredients.
  • Sausage: You can swap the sausage for chicken, or shrimp, or leave it out altogether!
  • Vegetables: You can add more veggies, such as wilted spinach or sauteed mushrooms, or whatever you like!
  • Adjust the Spice: If you like extra spice, add some cayenne pepper or a few dashes of your favorite hot sauce. Or, if you like it more mild, swap the sausage out for smoked or Kielbasa sausage.

How to Make Cajun Spaghetti

I like making this pasta around Mardi Gras because it has that amazing Southern flavor! Not only is it delicious, but it’s so easy to put together, and the ingredients are pretty basic.

  1. Cook Pasta: Bring a large pot of water to a rolling boil. Then cook the spaghetti noodles as directed on the package. Drain and set aside. (Save some pasta water to thin the sauce later if needed.)
  2. Brown Sausage: Add sausage to a large skillet over medium high heat and cook for 3-4 minutes. Flip halfway through until browned on both sides. Remove from the pan and reserve.
  3. Cook Veggies: In the same skillet, heat olive oil over medium heat for 30 seconds. Then add diced red bell peppers and diced shallot. Cook for 2-3 minutes, until softened, then add minced garlic and cook for an additional 30 seconds.
  4. Combine: Stir in the tomato paste, Cajun seasoning, and flour, then slowly whisk in chicken broth.
  5. Whisk: Whisk in the heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.
  6. Add: Whisk in Parmesan cheese until fully melted. Add the cooked spaghetti and browned sausage to the skillet, then toss to coat. Taste and season with salt and ground black pepper before serving your Cajun Spaghetti.
Spaghetti noodles cooking in boiling water.
Sausage browning in a pan.
Veggies cooking in a pan.
Seasoning and chicken broth added to the veggies.
Someone whisking in the heavy cream.
Someone whisking in the cheese

Alyssa’s Pro Tip

Sauce not thick enough? It likely needs to simmer a little longer. But remember, once you turn off the heat, it will continue to thicken.

Print

Cajun Sausage Spaghetti

A creamy Cajun spaghetti made with smoky sausage and a lightly spiced sauce. Easy to make, filling, and perfect for busy nights!
Course Dinner, entree, Main Course, main dish
Cuisine American, cajun, creole, louisiana, Southern
Keyword cajun alfredo sauce, cajun pasta, cajun recipes, Cajun Spaghetti, Cajun Spaghetti recipe, cheesy cajun spaghetti, creamy cajun spaghetti, creole recipes, Louisiana Spaghetti, southern spaghetti
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings
Calories 682kcal
Author Alyssa Rivers

Ingredients

  • 16 ounces spaghetti noodles
  • 1 pound sliced Andouille sausage ¼-inch thick slices
  • 2 tablespoons olive oil
  • 1 cup diced red bell pepper about 1 medium bell pepper
  • ⅓ cup diced shallot
  • 3 teaspoons minced garlic about 3 cloves
  • 3 tablespoons tomato paste
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons all-purpose flour
  • 1 ½ cups chicken broth
  • 1 ½ cups heavy cream
  • 1 ½ cup grated Parmesan cheese
  • salt to taste
  • ground black pepper to taste

Instructions

  • Bring a large pot of water to a rolling boil and cook 16 ounces spaghetti noodles as directed on the package. Drain and set aside.
  • Add 1 pound sliced Andouille sausage to a large skillet over medium-high heat and cook for 3-4 minutes, flipping halfway through until browned on both sides. Remove from the pan and reserve.
  • In the same skillet, heat 2 tablespoons olive oil over medium heat for 30 seconds or so before adding 1 cup diced red bell pepper and ⅓ cup diced shallot. Cook for 2-3 minutes, until softened, then add 3 teaspoons minced garlic and cook for an additional 30 seconds.
  • Stir in 3 tablespoons tomato paste, 1 tablespoon Cajun seasoning, and 2 teaspoons all-purpose flour, then slowly whisk in 1 ½ cups chicken broth and 1 ½ cups heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.
  • Whisk in 1 ½ cup grated Parmesan cheese.
  • Add the cooked spaghetti and browned sausage to the skillet and toss to coat. Taste and season with salt and ground black pepper before serving.

Notes

Storage & Reheating Instructions
  • Fridge: Store leftovers in an airtight container for up to 5 days.
  • Reheating: Microwave in 30-second increments, stirring between each. Add a tablespoon or two of reserved pasta water if needed to bring the sauce back together.
  • Freezer: Not recommended.
  • Make ahead: Best served fresh.

Nutrition

Calories: 682kcal | Carbohydrates: 52g | Protein: 26g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 1019mg | Potassium: 563mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1948IU | Vitamin C: 27mg | Calcium: 225mg | Iron: 2mg
Skillet of cajun spaghetti all cooked and ready to serve.

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