Craving a dinner that’s bursting with flavor but doesn’t create a mountain of dishes? This One-Pot Creamy Cajun Sausage Pasta is your answer. Ready in just 30 minutes, it features smoky sausage, tender pasta, and a rich, cheesy sauce with a spicy kick. It’s the ultimate comfort food for a busy weeknight.
Why You’ll Love This Recipe:
- True One-Pot Wonder: Everything cooks in a single pot for minimal cleanup.
- 30-Minute Meal: Perfect for a quick and satisfying weeknight dinner.
- Crowd-Pleasing Flavor: A creamy, smoky, and spicy dish that everyone loves.
- Endlessly Customizable: Easily adjust the spice level, proteins, and veggies.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Course: Main Course
- Cuisine: Cajun
- Servings: 4
- Calories: approx. 550 kcal
Ingredients
- 1 tbsp Olive Oil
- 10 oz (approx. 300g) Smoked Sausage (Andouille or Kielbasa), sliced into ¼-inch rounds
- 1/2 cup Yellow Onion, finely diced
- 1 cup Mixed Bell Peppers (red, green, yellow), diced
- 2 tbsp Cajun Seasoning (use 1 tbsp for milder heat)
- 2 cups Low-Sodium Chicken Broth
- 4 oz (about 2 cups dry) Short Pasta (penne, rigatoni, or fusilli work best)
- 1 cup Heavy Cream (or half-and-half for a lighter version)
- 1 cup freshly Shredded Parmesan Cheese, plus more for garnish
- 1 cup Fresh Spinach (optional, but adds color and nutrients)
- Optional Garnishes: Chopped fresh Parsley, sliced Green Onions, Red Pepper Flakes
Equipment
- Large Skillet or Dutch Oven (with a lid)
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
Step-by-Step Instructions
Step 1: Brown the Sausage
- Heat 1 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the sliced sausage in a single layer and cook for 3-4 minutes, stirring occasionally, until nicely browned. The fond (browned bits) on the bottom of the pot will add great flavor.
- Remove the sausage with a slotted spoon and set it aside on a plate.
Step 2: Sauté the Aromatics
- In the same pot with the sausage drippings, add the diced onion and bell peppers.
- Cook for 3-4 minutes, stirring frequently, until the vegetables have softened and the onions become translucent.
Step 3: Bloom the Spices & Create the Base
- Sprinkle the 2 tablespoons of Cajun seasoning over the vegetables. Stir constantly for 30 seconds to 1 minute until the spices are very fragrant. This step “blooms” the spices and deepens their flavor.
- Pour in the 2 cups of low-sodium chicken broth. Use your spoon to scrape up all the browned bits from the bottom of the pot. This is where a ton of flavor comes from! Bring the broth to a lively simmer.
Step 4: Cook the Pasta
- Add the 4 oz of dry pasta to the simmering broth. Stir well to submerge it.
- Reduce the heat to medium, cover the pot with a lid, and let it simmer for 10-12 minutes. Stir every 3-4 minutes to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente (tender but still with a bite) and most of the liquid has been absorbed.
Step 5: Create the Creamy Sauce
- Reduce the heat to low. Pour in the 1 cup of heavy cream and stir to combine.
- Add the 1 cup of shredded Parmesan cheese a handful at a time, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
Step 6: Combine and Finish
- Return the browned sausage to the pot and stir to combine and heat through.
- If using, add the 1 cup of fresh spinach and stir until it has just wilted, about 1-2 minutes.
Step 7: Serve Immediately
- Taste the pasta and adjust seasoning if needed. Be cautious with adding salt, as the sausage, cheese, and Cajun seasoning often provide enough.
- Garnish with chopped parsley, extra Parmesan, and a pinch of red pepper flakes for extra heat. Serve directly from the pot!
Expert Tips for Success
- Don’t Skip the Fond: Those browned bits left from the sausage are packed with flavor. Deglazing the pot with broth is crucial for the best-tasting sauce.
- Low-Sodium is Key: Using low-sodium chicken broth gives you control over the final saltiness of the dish.
- Don’t Overcook the Pasta: The pasta will continue to absorb sauce as it sits. It’s better to have it slightly al dente when you turn off the heat.
- Freshly Shredded Cheese: Pre-shredded bagged cheese contains anti-caking agents that can make your sauce grainy. For the smoothest sauce, shred your own Parmesan from a block.
- Sauce Too Thick? If the sauce becomes too thick after adding the cheese, simply stir in a few additional tablespoons of chicken broth or cream until it reaches your desired consistency.
