One Pot Creamy Cajun Sausage Pasta (Print)
Smoky sausage and penne in a rich Cajun cream sauce, all cooked together in one pot for easy cleanup.
# What You Need:
→ Meats
01 - 12 oz smoked sausage (andouille or kielbasa), sliced into 1/4-inch rounds
→ Vegetables
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 3 cloves garlic, minced
→ Spices & Seasonings
06 - 1 1/2 teaspoons Cajun seasoning (plus more to taste)
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon salt (adjust to taste)
→ Pasta & Dairy
10 - 12 oz penne pasta (or other short pasta)
11 - 2 cups low-sodium chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup grated Parmesan cheese
→ Optional Garnish
14 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 4–5 minutes. Remove sausage with a slotted spoon and set aside.
02 - In the same pot, add onion and bell pepper. Sauté until softened, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in Cajun seasoning, smoked paprika, salt, and black pepper. Return the sausage to the pot and mix to coat with the spices.
04 - Add uncooked pasta, chicken broth, and heavy cream. Stir well, scraping any browned bits from the bottom.
05 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12–14 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
06 - Remove from heat. Stir in Parmesan cheese until creamy. Taste and adjust seasoning if needed.
07 - Garnish with chopped parsley and serve hot.
# Expert Tips:
01 -
- Everything cooks in one pot so you spend more time eating and less time scrubbing dishes
- The Cajun cream sauce comes together naturally as the pasta releases starch into the broth
- Ready in 35 minutes from start to finish, perfect for those nights when you're already hungry
02 -
- The sauce will continue thickening as it sits off the heat, so don't panic if it looks slightly thin when you first remove the lid
- Stirring occasionally during the simmer step prevents the pasta from clumping together and ensures even cooking
- Salt your pasta water at the end rather than the beginning since the seasoning builds as everything cooks together
03 -
- Cut your sausage slightly thinner than you think you should so it cooks through evenly and distributes throughout every bite
- Use freshly grated Parmesan instead of pre-shredded cheese, which contains anti-caking agents that prevent smooth melting