Description
This One Pot Creamy Cajun Sausage Pasta is a flavorful and comforting dish combining spicy Cajun-seasoned smoked sausage, tender pasta, and a rich creamy sauce all cooked together in just 30 minutes. Perfect for a quick weeknight dinner, this recipe delivers bold flavors with minimal cleanup.
Ingredients
Units
Scale
Sausage & Veggies
- 10 ounces smoked sausage (Andouille or kielbasa), sliced into thin rounds
- 1 cup diced bell peppers (mixed colors)
- 1/2 cup diced onion
- 1 tablespoon olive oil
Pasta & Seasonings
- 4 ounces pasta (penne or rigatoni)
- 2 tablespoons Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
- Salt and pepper to taste
Liquids & Dairy
- 2 cups chicken broth (add more if needed)
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 cup fresh spinach (optional)
Garnish
- Chopped parsley
Instructions
- Prep Your Ingredients: Slice the smoked sausage into thin rounds. Chop the bell peppers and onions. Measure out the Cajun seasoning, heavy cream, and shredded Parmesan cheese so everything is ready to go.
- Cook the Sausage and Veggies: In a large skillet or pot, heat the olive oil over medium-high heat. Add the sliced sausage and sauté until browned and slightly crispy, about 4-5 minutes. Remove the sausage from the pot and set aside. In the same pot, add the diced bell peppers and onions and cook until they soften, about 3-4 minutes.
- Create the Base: Stir the Cajun seasoning, garlic powder, and optional cayenne pepper into the cooked veggies. Pour in the chicken broth and bring the mixture to a simmer to develop the flavors.
- Cook the Pasta: Add the pasta directly to the simmering broth and vegetables. Cook uncovered, stirring occasionally, until the pasta is al dente and has absorbed most of the broth, about 12-15 minutes. Add more broth or water if needed to cook the pasta fully.
- Make the Creamy Sauce: Reduce the heat to low and stir in the heavy cream followed by the shredded Parmesan cheese. Continue stirring until the cheese is melted and the sauce is creamy and smooth. If using fresh spinach, stir it in now and cook until wilted.
- Combine and Serve: Return the browned sausage to the pot and mix everything well to combine. Season with salt and pepper to taste. Serve the pasta hot, garnished with chopped parsley and additional Parmesan or red pepper flakes if desired.
Notes
- You can substitute smoked sausage with any spicy sausage of your choice.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce may be less thick.
- Adjust the cayenne pepper for desired heat level or omit altogether for milder flavor.
- Adding fresh spinach is optional but adds a nice touch of green and nutrition.
- If the sauce thickens too much, add a splash of chicken broth or water to loosen it.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely on the stovetop.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550
- Sugar: 4g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
