Creamy Cajun Sausage Pasta (One Pot) Recipe
A rich and creamy one-pot pasta bursting with bold Cajun flavors from smoky Andouille sausage, vibrant bell peppers, and aromatic spices. Perfect for busy weeknights, this comforting dish combines tender pasta cooked right in the sauce for minimal cleanup and maximum flavor. Creamy, spicy, and satisfying, it’s a crowd-pleaser that comes together in under 30 minutes.
Equipment
- Large deep skillet or Dutch oven with lid
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Cups and Spoons
- Cheese grater (optional)
Ingredients
- 12 oz Andouille or smoked sausage, sliced
- 1 medium onion, finely chopped
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
- 2 tbsp Cajun seasoning (adjust to taste)
- 8 oz pasta (penne, rigatoni, or shells recommended)
- 3 cups chicken broth (or as needed)
- 1 cup heavy cream
- 1 cup shredded Parmesan or sharp cheddar cheese
- Salt and pepper, to taste
- Fresh parsley or green onions for garnish (optional)
Instructions
- Brown sausage in a large skillet over medium-high heat until crisp, about 5-7 minutes. Remove some fat if excessive, but leave enough to sauté veggies.
- Add onions, bell peppers, and garlic to the pan; sauté until softened and fragrant, about 4-5 minutes.
- Sprinkle Cajun seasoning over sausage and veggies; toast for 1 minute, stirring constantly.
- Deglaze pan with a splash of chicken broth or white wine, scraping up browned bits.
- Add uncooked pasta and remaining broth; bring to a simmer. Stir frequently to prevent sticking. Cook until pasta is al dente and most liquid is absorbed, about 10-12 minutes.
- Reduce heat to low; stir in cream and cheese until sauce is smooth and coats pasta. Adjust seasoning with salt and pepper.
- Garnish with parsley or green onions and serve hot.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add greens like spinach or kale during the last few minutes of cooking.
- Adjust spice level by increasing or decreasing Cajun seasoning and cayenne.
- Leftovers store well refrigerated for up to 4 days and reheat best on the stovetop with a splash of broth.
- This dish freezes best without cream; add cream fresh when reheating.