Description

This One Pot Creamy Cajun Sausage Pasta is a quick and flavorful meal perfect for busy weeknights. Featuring smoky Andouille sausage, colorful bell peppers, and a luscious creamy sauce infused with Cajun spices, this dish comes together in just 30 minutes. The pasta cooks right in the savory broth, absorbing all the rich flavors, while a touch of Parmesan cheese adds a delightful creaminess. Optional fresh spinach and a sprinkle of chopped parsley complete the vibrant and comforting meal.

Ingredients

Scale

Sausage and Vegetables

10 ounces smoked sausage (Andouille or kielbasa), sliced into thin rounds
1 cup diced bell peppers (mixed colors)
½ cup diced onion
1 cup fresh spinach (optional)

Spices and Seasonings

2 tablespoons Cajun seasoning
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional, for extra spice)
Pinch of salt (optional, to taste)
Black pepper (to taste)

Other Ingredients

1 tablespoon olive oil
2 cups low-sodium chicken broth (add more if needed)
4 ounces pasta (penne or rigatoni)
1 cup heavy cream
1 cup shredded Parmesan cheese
Chopped parsley for garnish

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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 Parmesan cheese to have them ready.
Cook the Sausage and Veggies: Heat olive oil in a large skillet or pot over medium heat. Add the sliced sausage and sauté until it is browned and slightly crispy on the edges. Remove the sausage from the pot and set aside. In the same pot, add the diced bell peppers and onions, cooking until they soften and become fragrant, about 3-4 minutes.
Create the Base: Stir in the Cajun seasoning along with garlic powder and optional cayenne pepper to the sautéed veggies. Pour in the chicken broth and bring the mixture to a gentle simmer to blend the flavors.
Cook the Pasta: Add the uncooked pasta directly into the simmering pot. Stir occasionally to prevent the pasta from sticking to the bottom. Cook until the pasta is al dente, which will take about 10-12 minutes. Add extra broth or water if the liquid reduces too quickly.
Make the Creamy Sauce: Lower the heat and stir in the heavy cream and shredded Parmesan cheese. Continue stirring until the cheese melts smoothly into the sauce, creating a creamy consistency. Return the cooked sausage to the pot and mix everything well to combine the flavors evenly.
Final Seasoning: Taste the pasta and sauce, then adjust seasoning if needed. Add a pinch of salt only if necessary, and adjust the spiciness with additional black pepper or cayenne pepper according to your preference.
Serve and Garnish: Portion the creamy Cajun sausage pasta onto plates or bowls. Garnish with chopped fresh parsley, a sprinkle of extra Parmesan cheese, or red pepper flakes for added flavor and presentation. Serve immediately while hot.

Notes

You can substitute Andouille or kielbasa sausage with any smoked sausage of your choice.
If you prefer a lighter version, use half-and-half instead of heavy cream.
Fresh spinach is optional but adds a nice pop of color and nutrition; stir it in at the end until wilted.
Adjust the amount of cayenne pepper to control the spice level or omit it if you prefer a milder dish.
Adding extra chicken broth while cooking the pasta helps ensure it cooks evenly without sticking.
This recipe is easily doubled for larger groups and keeps well for leftovers.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 15 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 85 mg