Creamy Cajun Sausage Pasta
Creamy Cajun sausage pasta is made with a cream cheese sauce and plenty of fresh onion and bell pepper to create a satisfying meal that is also reheats really well for leftovers.

I recently watched a video that explained why there are so many different shapes of pasta out there.

I always assumed it probably had a practical purpose and it wasn’t just because of ancient pasta makers’ boredom and creativity. And it does. If you’re wondering, it all comes down to the sauce.

Have a thinner sauce? Use a thin pasta.

Have something thick and meaty? Use a wider pasta.

It’s all about making sure that whatever pasta you choose is a good vehicle for whatever you’re pouring over top of it.

I thought about that video when I grabbed ingredients for this week’s recipe. Its only direction was to use “pasta,” but knowing that it would have plenty of sausage and veggies, along with a thick, cheesy sauce, I wanted to choose something that could stand up to all of that.

After looking over the choices at our local grocery store, I landed on bowties. Why not? They’re wide and they’re fun—perfect for a spicy pasta dish.

This recipe is from the blog “Skinny Spatula.” You can find the original post at https://skinnyspatula.com/cajun-sausage-pasta/. I increased the amounts of several ingredients in my version below.

Creamy Cajun Sausage Pasta
Print Recipe

Creamy Cajun Sausage Pasta

Creamy Cajun sausage pasta is made with a cream cheese sauce and plenty of fresh onion and bell pepper to create a satisfying meal that is also reheats really well for leftovers.
Course: Main Course
Keyword: 30-minute meal, bowtie pasta, cajun seasoning, cream cheese, fresh garlic, grated parmesan cheese, ground sausage, minced garlic, onion, oregano, parsley, quick dinner, red bell pepper, red pepper flakes, spicy sausage, tomato paste, yellow onion

Ingredients

  • 16 ounces pasta
  • 1 pound ground sausage
  • 1 medium onion diced (I used yellow)
  • 1 red bell pepper diced
  • 4 to 6 cloves garlic minced
  • 3 tablespoons Cajun seasoning
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 2 tablespoons tomato paste
  • 8 ounces low-fat/fat-free cream cheese
  • 1/3 cup parmesan freshly grated
  • red pepper flakes to taste (optional)
  • salt and pepper to taste

Instructions

  • Boil the pasta according to the package directions. Reserve two cups of the pasta water when you drain it.
  • Heat a Dutch oven or stockpot over medium heat. Add in the sausage, onion and bell pepper, and saute, breaking apart the sausage as you go, until the sausage is cooked through and the vegetables are soft.
  • If there are pools of grease in the pan, spoon as much of it out as you can before the next step.
  • Add in the garlic, Cajun seasoning, oregano and parsley, and saute until the garlic becomes fragrant.
  • Stir in the tomato paste, along with one cup of the reserved pasta water.
  • Stir in the cream cheese until it’s completely melted. Do the same with the grated parmesan.
  • Dump in the pasta, and stir everything to coat it well. Add more pasta water if the sauce isn’t as loose as you’d like, and add red pepper flakes (if desired) and salt and pepper, to taste.
  • Serve immediately.

I used hot ground sausage for this, and I ended up adding quite a few red pepper flakes, too, which gave this a fabulous kick. It was creamy and flavorful. And the leftovers were awesome. They reheated really well.

And the bowtie pasta was great for this. A rigatoni or ziti would have been good, too, but there’s something about the fun pasta shapes that I really like.

There’s no reason your dinner can’t be practical and pretty all at the same time.

This piece first appeared in print Aug. 21, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.