Smoky Cajun Garlic Butter Sausage Pasta

Smoky Cajun Garlic Butter Sausage Pasta is the kind of dinner that proves a weeknight meal can be fast, bold, creamy, and deeply satisfying without becoming complicated. It has tender pasta, browned smoked sausage, sweet bell pepper, juicy cherry tomatoes, onion, fresh garlic, Cajun seasoning, butter, cream, chicken broth, and Parmesan cheese all wrapped together in one rich skillet sauce.

I love meals that begin as a quick refrigerator rescue and somehow turn into the dish everyone asks for again. This pasta has that exact feeling, like a handful of simple ingredients decided to become something bigger than expected.

The smoked sausage brings that savory, smoky backbone. The Cajun seasoning adds heat and personality, while the garlic butter makes the whole skillet smell like dinner is about to be very, very good.

Then comes the cream, broth, and Parmesan. They turn the browned sausage and softened vegetables into a sauce that clings to penne, rotini, or whatever pasta you already have waiting in the pantry.

This is the kind of meal I reach for when the evening feels rushed but I still want something that tastes generous. It is cozy enough for a family table, flavorful enough for guests, and easy enough to become part of a regular weeknight rotation.

Why You’ll Love This Recipe

This pasta is quick and flavorful. From chopping to serving, it comes together in about 35 minutes.

The flavor tastes bigger than the effort. Smoked sausage, garlic butter, Cajun seasoning, broth, cream, and Parmesan make the sauce taste rich and layered.

It is perfect for weeknights. There are no fancy techniques, no complicated steps, and no unusual ingredients needed.

The sauce is creamy, buttery, and bold. It has a smoky kick from the sausage and seasoning, plus richness from the heavy cream and Parmesan.

It is easy to adjust. Make it mild, make it spicy, swap the protein, or add extra vegetables.

It is also great for leftovers. The flavors get even better the next day, especially when reheated gently with a splash of broth or cream.

Recipe Details

This Smoky Cajun Garlic Butter Sausage Pasta comes together in about 35 minutes. The pasta cooks separately, while the sausage, vegetables, and sauce come together in a large skillet.

The pasta should be cooked in a large pot of salted boiling water according to package instructions until al dente. Penne or rotini work best because they hold the creamy sauce well.

The recipe uses 12 oz pasta and 1 lb smoked sausage, sliced. Kielbasa or andouille are both great choices for a smoky flavor.

The vegetables include 1 diced onion, 1 diced bell pepper, and 1 cup halved cherry tomatoes. The onion can be yellow or white, and any bell pepper color works.

The sauce starts with ½ cup unsalted butter, 4 minced garlic cloves, 2 tablespoons Cajun seasoning, 1 cup chicken broth, and 1 cup heavy cream. The Parmesan cheese melts in near the end.

The pasta is tossed with the sauce after it thickens slightly. The tomatoes and 1 cup grated Parmesan cheese are stirred in to finish the dish.

Fresh chopped parsley is added at the end for color and freshness. Extra Parmesan can also be served on top if desired.

Ingredients

Pasta and Sausage

12 oz pasta, such as penne or rotini

1 lb smoked sausage, sliced

Vegetables and Aromatics

1 onion, diced

1 bell pepper, diced

4 cloves garlic, minced

1 cup cherry tomatoes, halved

Creamy Cajun Garlic Butter Sauce

½ cup unsalted butter

2 tablespoons Cajun seasoning

1 cup chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

Finishing Touch

Fresh parsley, chopped

Ingredient Notes

Penne or rotini are great pasta choices because they catch the sauce well. Use what you have, but shapes with ridges or curves hold the creamy Cajun garlic butter sauce beautifully.

Smoked sausage brings a deep savory flavor. Kielbasa and andouille both work well, especially if you want that extra smoky punch.

Unsalted butter gives you better control over the saltiness of the dish. Cajun seasoning and Parmesan can both bring salt, so starting with unsalted butter is helpful.

Cajun seasoning gives the pasta its bold personality. Store-bought works well, or you can make your own with paprika, garlic powder, onion powder, cayenne, and a pinch of oregano.

Chicken broth loosens the sauce and adds savory depth. Low-sodium broth is a good option if you are watching salt.

Fresh garlic is important here. It gives the sauce a stronger, brighter flavor than jarred garlic.

Onion and bell pepper add sweetness and texture. Yellow or white onion works, and any color bell pepper can be used.

Cherry tomatoes soften into juicy pockets. Heavy cream makes the sauce indulgent, while grated Parmesan melts in and helps make it creamy.

Fresh parsley gives the final dish a fresh finish. It also adds a bright pop of color against the creamy sauce.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Shrimp Cajun Pasta

Use peeled, deveined shrimp instead of sausage. Add the shrimp during the last 3–4 minutes of cooking because they cook quickly.

This variation keeps the same creamy Cajun sauce but gives the dish a seafood feel. Be careful not to overcook the shrimp.

Chicken Cajun Pasta

Diced chicken breast or thighs can be used instead of smoked sausage. Brown the chicken first, then continue with the recipe.

Chicken thighs will be juicier, while chicken breast keeps the dish leaner. The Cajun garlic butter sauce works well with either option.

Vegetarian Tofu Version

Use extra-firm tofu for a vegetarian option. Cube it and pan-fry it until crispy before adding it to the sauce.

Tofu soaks up Cajun flavor well. It gives the pasta a different texture while still keeping the dish satisfying.

Mild Cajun Pasta

Use half the Cajun seasoning or choose a mild Cajun blend. Add a pinch of smoked paprika for depth without too much heat.

This is a good option for kids or anyone who prefers a gentler spice level. You can always serve hot sauce on the side.

Extra Spicy Cajun Pasta

Double the Cajun seasoning if you love heat. A diced jalapeño can also be added with the onions.

A dash of hot sauce at the end can make the flavor even bolder. Add spice slowly so the dish stays balanced.

Extra Vegetable Pasta

Zucchini, mushrooms, or spinach can be added. Sauté them with the onions and peppers.

Roasted asparagus or sautéed spinach can also be served on the side. These options add freshness and help balance the rich sauce.

Lighter Sauce Direction

Swap half the cream for broth if you want to lighten the sauce. It will still taste flavorful but less rich.

Whole milk can also be used instead of cream, but the sauce will be thinner. Add 1 tablespoon flour to the butter when melting to help thicken it.

Homemade Cajun Seasoning

If you do not have Cajun seasoning, mix 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne, and a pinch of oregano. Adjust to taste.

This keeps the flavor direction close to the original idea. Taste as you go because spice levels can vary.

Why This Smoky Cajun Pasta Works

This pasta works because every ingredient builds flavor quickly. The smoked sausage browns first, creating savory edges that make the whole skillet taste deeper.

The onion and bell pepper soften in the same pan. They pick up the sausage flavor and add sweetness to balance the Cajun spice.

Fresh garlic cooks briefly so it stays fragrant without burning. That short 30-second step gives the butter sauce its bold garlic flavor.

The Cajun seasoning gets toasted in the butter and sausage mixture. This wakes up the spices and makes the sauce taste more developed.

Chicken broth and heavy cream create the creamy base. The broth keeps the sauce from feeling too heavy, while the cream makes it silky.

Parmesan melts into the sauce at the end. It helps thicken the pasta and gives the final dish a salty, savory finish.

Directions

Step 1: Bring Salted Water to a Boil

Fill a large pot with water and bring it to a boil. Salt the water before adding the pasta.

Salted water helps season the pasta from the inside. Since the pasta is a major part of the dish, this step matters.

Let the water come to a full boil before adding the pasta. This helps it cook evenly and keeps the texture better.

Step 2: Cook the Pasta Until Al Dente

Add 12 oz pasta to the boiling water. Cook according to the package instructions until al dente.

Penne or rotini work especially well because they grab the sauce. If you use another pasta shape, cook it the same way.

Do not overcook the pasta. It will simmer briefly in the sauce later, so slightly firm pasta is best.

Step 3: Drain the Pasta Without Rinsing

Drain the pasta and set it aside. Do not rinse it.

The light starch on the pasta helps the sauce cling. Rinsing would wash away that helpful surface.

Keep the pasta nearby while you finish the skillet. It will be added back once the sauce has thickened slightly.

Step 4: Brown the Smoked Sausage

While the pasta cooks, heat a large skillet over medium heat. Add 1 lb sliced smoked sausage.

Cook the sausage for about 4–5 minutes, stirring occasionally. The pieces should become nicely browned.

Do not rush this step. Those browned edges bring smoky, savory flavor to the whole pasta.

Step 5: Move the Sausage to One Side

Push the browned sausage to one side of the skillet. Leave the flavorful browned bits in the pan.

This creates space for the vegetables. The onion and bell pepper will cook in the same skillet and pick up flavor from the sausage.

Keep the heat at medium. You want the vegetables to soften without scorching.

Step 6: Add Onion and Bell Pepper

Add 1 diced onion and 1 diced bell pepper to the open side of the skillet. Cook for about 3–4 minutes.

The vegetables should start to soften. The onion will become more fragrant, and the bell pepper will begin to sweeten.

Stir occasionally so they cook evenly. Then mix them with the sausage once they soften.

Step 7: Add the Fresh Garlic

Add 4 minced garlic cloves to the skillet. Cook for another 30 seconds, stirring constantly.

Garlic burns quickly, so keep it moving. You want it fragrant, not bitter.

This short step gives the dish its strong garlic butter flavor. Once the garlic smells wonderful, move to the next step.

Step 8: Melt the Butter

Add ½ cup unsalted butter to the skillet. Let it melt into the sausage, onion, bell pepper, and garlic.

Stir everything together so the ingredients are coated in butter. The skillet should smell rich and savory.

Unsalted butter lets you control the final salt level. Cajun seasoning, broth, sausage, and Parmesan can all add salt.

Step 9: Toast the Cajun Seasoning

Sprinkle in 2 tablespoons Cajun seasoning. Stir until the sausage and vegetables are evenly coated.

Let the seasoning cook for about 1 minute. This toasts the spices and deepens the flavor.

Taste levels can vary depending on the Cajun blend. If you are concerned about heat, start with half and add more later.

Step 10: Add the Chicken Broth Slowly

Slowly pour in 1 cup chicken broth while stirring. Scrape the skillet gently as the broth loosens the flavorful bits from the bottom.

The broth helps create the base of the sauce. It also keeps the butter and seasonings from becoming too heavy.

Stir until everything looks combined. The sauce will still be thin at this point.

Step 11: Add the Heavy Cream

Pour in 1 cup heavy cream. Stir to combine it with the broth, butter, seasonings, sausage, and vegetables.

The cream makes the sauce rich and smooth. It softens the spice and gives the pasta a velvety finish.

Let the mixture come to a gentle simmer. Avoid boiling it aggressively.

Step 12: Simmer Until Slightly Thickened

Let the sauce simmer for about 3–4 minutes. It should begin to thicken slightly.

Do not worry if it still looks a little thin. It will continue to thicken as it cools and after the pasta is added.

Stir occasionally so the sauce stays smooth. Watch the heat so the cream does not reduce too quickly.

Step 13: Adjust the Sauce if Needed

If the sauce seems too thin, let it simmer a bit longer. A handful of extra Parmesan can also help thicken it.

If the sauce becomes too thick, add a splash of broth or cream. Stir until it loosens.

This sauce is flexible. Adjust it slowly so the texture stays creamy and smooth.

Step 14: Add the Cooked Pasta

Add the drained cooked pasta to the skillet. Toss until the pasta is coated in the Cajun garlic butter cream sauce.

Let the pasta simmer in the sauce for 1–2 minutes. This gives it time to absorb flavor.

Be gentle when tossing so the pasta does not break. Every piece should be glossy and coated.

Step 15: Add Cherry Tomatoes

Stir in 1 cup halved cherry tomatoes. Let them soften slightly in the warm pasta.

The tomatoes add little bursts of juiciness. They also brighten the rich sauce.

Do not cook them too long. They should soften but still feel fresh.

Step 16: Add the Parmesan Cheese

Stir in 1 cup grated Parmesan cheese. Let it melt into the sauce.

Use grated Parmesan that melts well. The real deal gives the sauce a smoother finish than powdery Parmesan.

Stir until the cheese is incorporated. The pasta should become creamier and thicker.

Step 17: Taste and Balance the Seasoning

Taste the pasta before serving. Cajun seasoning blends vary, so the final salt and spice level may need small adjustments.

If it is too spicy, a drizzle of honey or a squeeze of lemon can tame the heat. If it needs more brightness, add lemon.

If it needs more richness, a splash of cream can help. If it needs more savory depth, a little extra Parmesan can work.

Step 18: Garnish With Fresh Parsley

Sprinkle chopped fresh parsley over the top. This adds color and freshness.

Parsley helps balance the richness of the butter, cream, sausage, and cheese. It makes the finished dish look brighter.

Add extra Parmesan if desired. Serve immediately while the sauce is hot and creamy.

Step 19: Serve Hot

Pile the pasta into bowls or plates. Serve it hot, with the sausage, vegetables, tomatoes, and creamy sauce evenly distributed.

This dish is best right after the pasta has been tossed with the sauce. The sauce will thicken as it sits.

Keep extra broth or cream nearby if holding it for a few minutes. A small splash can refresh the sauce before serving.

Serving Ideas

Serve Smoky Cajun Garlic Butter Sausage Pasta in bowls with extra Parmesan and parsley on top. The extra garnish makes it look fresh and complete.

A squeeze of lemon can brighten the richness. It works especially well with the cream, butter, and Cajun seasoning.

Garlic bread is a perfect side because it can soak up the sauce. Rolls also work well for the same reason.

A crisp green salad helps cut through the richness. Keep the salad simple so the pasta stays the main event.

Roasted asparagus or sautéed spinach can make the meal feel a little more complete. Both pair nicely with the creamy Cajun sauce.

This pasta also works for guests. It tastes bold and comforting, but the process stays easy enough for a relaxed dinner.

Storage

Let leftovers cool slightly before storing. Then transfer the pasta to an airtight container.

Store in the refrigerator for 3–4 days. The flavors often taste even better the next day.

Keep the container sealed so the pasta does not dry out. The sauce thickens after chilling.

If you plan to reheat later, it helps to save a little broth or cream. A splash brings the sauce back to life.

Reheating

Reheat the pasta gently on the stove. Add a splash of broth or cream to loosen the sauce.

Warm it over low heat and stir often. This helps the sauce become creamy again without drying out.

Microwaving works if needed, but it can make the pasta dry. If using the microwave, add a small splash of liquid first.

Do not overheat the pasta. Warm it just until hot and creamy.

Freezing

This pasta can be frozen in a sealed container for up to 3 months. Let it cool before freezing.

Thaw overnight in the refrigerator before reheating. This helps it warm more evenly.

Reheat gently on the stove with a splash of broth or cream. Low and slow is best for bringing the sauce back.

The texture may change slightly after freezing because the sauce is creamy. It will still be flavorful.

Make-Ahead

You can cook the pasta and sauce ahead, then store it in the refrigerator for 3–4 days. Reheat gently with broth or cream.

For the best texture, cook the pasta al dente. It will soften more as it sits and reheats.

You can also prep the vegetables and slice the sausage earlier in the day. This makes dinner come together faster.

If serving guests, make the sauce close to serving time if possible. Creamy pasta is best when freshly tossed.

Helpful Notes for Best Results

Undercook the pasta slightly because it continues cooking in the sauce. Mushy pasta can make the dish feel heavy.

Taste as you go. Cajun seasoning blends vary, so start with less if yours is very salty or spicy.

If the sauce is too thin, simmer it longer or add extra Parmesan. If it is too thick, loosen it with broth or cream.

If the dish feels too spicy, a drizzle of honey or squeeze of lemon can help tame the heat. If it feels too rich, lemon also brightens it.

This pasta is indulgent because it uses butter and cream. Add extra vegetables or swap half the cream for broth if you want a lighter direction.

Fresh garlic is worth using. It gives the sauce a stronger flavor than jarred garlic.

Do not rinse the pasta after draining. The starch helps the sauce cling.

Variations

Shrimp Cajun Garlic Butter Pasta

Use peeled, deveined shrimp instead of sausage. Add the shrimp during the last 3–4 minutes of cooking.

Shrimp cooks fast, so do not add it too early. It should be tender and fully cooked, not rubbery.

Chicken Cajun Pasta

Use diced chicken breast or thighs. Brown the chicken first, then continue with the sauce.

This keeps the dish hearty while changing the protein. Chicken thighs give a juicier result.

Crispy Tofu Cajun Pasta

Use extra-firm tofu, cubed and pan-fried until crispy. Add it to the creamy Cajun sauce.

Tofu absorbs flavor well. This is a good vegetarian direction.

Mild Smoky Cajun Pasta

Use half the Cajun seasoning or choose a mild blend. Add a pinch of smoked paprika for depth without extra burn.

This version keeps the smoky flavor but softens the heat. It is a good family-friendly option.

Extra Spicy Sausage Pasta

Double the Cajun seasoning or add a diced jalapeño with the onions. Finish with hot sauce if desired.

This version is bold and fiery. Add the heat gradually so it does not overpower the cream sauce.

Zucchini Cajun Pasta

Add zucchini with the onions and peppers. It softens quickly and adds another vegetable.

This variation makes the pasta feel a little lighter. It also adds color.

Mushroom Cajun Pasta

Add mushrooms with the onions and peppers. They bring earthy flavor.

Mushrooms work well with sausage and cream. Cook them until softened before adding the liquids.

Spinach Cajun Pasta

Add spinach near the end so it wilts into the sauce. This adds freshness and color.

Spinach pairs well with creamy pasta. It is an easy vegetable addition.

Troubleshooting

Why Is My Sauce Too Thin?

It may need more simmering time. Let it cook a little longer until it thickens slightly.

You can also add extra Parmesan to help thicken the sauce. Stir until melted and smooth.

Why Is My Sauce Too Thick?

Add a splash of broth or cream. Stir gently until the sauce loosens.

Creamy pasta thickens as it cools. Keep a little liquid nearby when reheating or holding the dish.

Why Is My Pasta Mushy?

The pasta may have been overcooked before going into the sauce. Cook it al dente.

It will continue to soften when tossed with the sauce. Slightly undercooked pasta gives the best final texture.

Why Is the Dish Too Spicy?

The Cajun seasoning may be stronger than expected. Add a drizzle of honey or a squeeze of lemon to tame the heat.

Next time, start with half the Cajun seasoning and adjust. Cajun blends vary widely.

Why Did My Garlic Taste Bitter?

The garlic may have burned. Cook it for only about 30 seconds and stir constantly.

Add liquids soon after the garlic becomes fragrant. This stops it from scorching.

Frequently Asked Questions

Can I Use Milk Instead of Cream?

Yes, but the sauce will not be as rich. Whole milk works better than skim.

The sauce will also be thinner. Add 1 tablespoon flour to the butter when melting to help thicken it.

How Do I Store Leftovers?

Let the pasta cool, then place it in an airtight container. Store it in the refrigerator for 3–4 days.

Reheat on the stove with a splash of broth or cream. This helps bring the sauce back to life.

Can I Freeze This Pasta?

Yes, freeze it in a sealed container for up to 3 months. Thaw overnight in the refrigerator.

Reheat gently on the stove. Add broth or cream as needed to loosen the sauce.

What If I Do Not Have Cajun Seasoning?

Make your own with 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne, and a pinch of oregano. Adjust to taste.

This gives the pasta a similar spicy, smoky direction. Taste as you go.

Can I Add More Vegetables?

Yes, zucchini, mushrooms, or spinach are great additions. Sauté them with the onions and peppers.

You can also serve roasted asparagus or sautéed spinach on the side. Extra vegetables help balance the rich sauce.

What Pasta Shape Works Best?

Penne or rotini work best because they grab the sauce. Their shapes hold the creamy Cajun garlic butter mixture well.

Other pasta shapes can be used if that is what you have. Cook them al dente for the best texture.

Can I Make It Less Rich?

Yes, swap half the cream for broth. You can also add extra vegetables.

The sauce will be lighter but still flavorful. Keep the garlic, Cajun seasoning, sausage, and Parmesan for the main flavor.

Why This Recipe Works So Well

Smoky Cajun Garlic Butter Sausage Pasta works because it builds flavor quickly in one skillet. Browning the sausage first gives the dish a smoky, savory base.

The onion and bell pepper soften in that same skillet, collecting flavor from the sausage. Garlic adds sharp, fragrant warmth.

Butter carries the Cajun seasoning and helps the spices bloom. Toasting the seasoning for about a minute makes the sauce taste deeper.

Chicken broth and heavy cream create a sauce that is both savory and rich. Parmesan finishes it with salty creaminess.

The pasta absorbs some of the sauce as it simmers. That makes every bite taste seasoned, not just coated.

The dish also works because it is flexible. You can change the protein, adjust the heat, add vegetables, make the sauce lighter, or save leftovers for later.

Final Thoughts

Smoky Cajun Garlic Butter Sausage Pasta is the kind of quick dinner that tastes like it took much longer than it did. It is smoky, creamy, buttery, garlicky, a little spicy, and full of the kind of flavor that makes a simple bowl of pasta feel exciting.

I love how this recipe turns ordinary ingredients into a dinner people remember. Smoked sausage, pasta, garlic, onion, bell pepper, cherry tomatoes, Cajun seasoning, broth, cream, butter, and Parmesan all come together in a skillet that smells incredible.

Make it on a busy weeknight, serve it to guests, pack the leftovers for lunch, or customize it with shrimp, chicken, tofu, extra vegetables, or more heat. However you make it, this pasta is bold, cozy, and dependable in the best possible way.

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Smoky Cajun Garlic Butter Sausage Pasta

This Smoky Cajun Garlic Butter Sausage Pasta is rich, bold, creamy, and full of smoky sausage flavor with garlic, Cajun seasoning, Parmesan, cherry tomatoes, and tender pasta. It is a hearty dinner that comes together with simple ingredients and works perfectly for busy weeknights when you want something buttery, savory, and satisfying.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Course: Dinner
• Cuisine: Cajun
• Servings: 4 people

Ingredients

Main Ingredients

• 1 cup grated Parmesan cheese
• 1 cup heavy cream
• 1 cup chicken broth
• ½ cup unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced any color
• 1 onion, diced
• 1 lb smoked sausage, sliced
• 12 oz pasta penne or rotini work best
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

Step 1: Cook the Pasta

Bring a large pot of water to a boil and cook the pasta until tender according to the package directions. Drain the pasta and set it aside.

Step 2: Brown the Smoked Sausage

In a large skillet or pan, cook the sliced smoked sausage over medium heat until lightly browned and warmed through.

Step 3: Add the Vegetables

Add the diced onion and diced bell pepper to the pan with the sausage. Cook until the vegetables begin to soften.

Step 4: Stir in the Garlic Butter

Add the unsalted butter and minced garlic. Stir until the butter melts and the garlic becomes fragrant.

Step 5: Season the Sauce

Sprinkle in the Cajun seasoning, then stir so the sausage and vegetables are evenly coated.

Step 6: Make the Creamy Sauce

Pour in the chicken broth and heavy cream. Stir well and let the sauce warm through until smooth and creamy.

Step 7: Add Tomatoes and Parmesan

Stir in the halved cherry tomatoes and grated Parmesan cheese. Continue stirring until the Parmesan melts into the sauce.

Step 8: Combine with Pasta

Add the cooked pasta to the sauce and toss until the pasta is fully coated with the smoky Cajun garlic butter sauce.

Step 9: Adjust and Garnish

Season with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.

Serving Suggestions

• Serve hot as a creamy Cajun-style dinner.
• Pair with garlic bread or warm rolls for a filling meal.
• Add a simple green salad on the side to balance the rich sauce.
• Serve with extra Parmesan at the table if desired.
• Enjoy with penne or rotini so the sauce clings well to the pasta.

Storage

How to Store

Let leftovers cool, then transfer them to an airtight container. Refrigerate until ready to reheat.

How to Reheat

Reheat gently on the stovetop or in the microwave until warmed through. Stir well so the creamy sauce coats the pasta again.

Best Texture Tip

For the best creamy texture, reheat gently and avoid overheating the sauce, since Parmesan and cream-based sauces can thicken as they sit.

Make-Ahead Tip

You can slice the smoked sausage, dice the onion and bell pepper, mince the garlic, and halve the cherry tomatoes ahead of time so the pasta comes together quickly when cooked.