Description
This One Pot Creamy Cajun Sausage Pasta is a flavorful and hearty dish combining smoky sausage, tender pasta, and a creamy Cajun-spiced sauce. Ready in just 30 minutes, it’s perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
Scale
Meat
- 10 ounces smoked sausage (Andouille or kielbasa), sliced
Pasta
- 4 ounces pasta (penne or rigatoni)
Vegetables
- 1 cup diced bell peppers
- 1/2 cup diced onion
- Optional: handful of spinach (amount as desired)
Liquids & Dairy
- 1 tablespoon olive oil
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
Spices & Seasonings
- 2 tablespoons Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Vegetables: Chop the bell peppers and onion into small, even-sized pieces to ensure they cook evenly and release their flavors into the sauce.
- Brown the Sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced smoked sausage and cook for about 5 minutes until browned and fragrant, developing rich smoky flavor.
- Sauté Vegetables and Seasonings: Add the diced bell peppers, onion, Cajun seasoning, garlic powder, and cayenne pepper to the pot. Sauté everything together for 3 to 4 minutes, until the vegetables soften and the spices become aromatic.
- Cook the Pasta in Broth: Pour in the low-sodium chicken broth and bring the mixture to a boil. Stir in the pasta, reduce heat to a simmer, cover the pot, and cook for 10 to 12 minutes until the pasta is tender and has absorbed much of the flavorful broth.
- Add Cream and Cheese: Stir in the heavy cream and shredded Parmesan cheese until the sauce is smooth and creamy. If using, add spinach now and cook until just wilted, adding a pop of color and freshness to the dish.
- Serve and Garnish: Remove the pot from heat. Garnish with freshly chopped parsley for a burst of herbal brightness. Serve hot immediately for best flavor and texture.
Notes
- You can substitute Andouille or kielbasa sausage with any smoked or spicy sausage of your choice.
- If you prefer a lighter sauce, substitute half-and-half or whole milk for the heavy cream.
- Add extra vegetables such as mushrooms or spinach to increase the nutritional content.
- Adjust the cayenne pepper amount to control the dish’s spiciness to your preference.
- Use gluten-free pasta to make this recipe gluten-free.
- This dish is best enjoyed fresh but can be refrigerated for up to 3 days and reheated on the stovetop with a splash of broth or cream.
