One Pot Creamy Cajun Sausage Pasta (Print version)
Smoky sausage and pasta in a rich Cajun cream sauce, all cooked in one pot.
# What you'll 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
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon salt
→ Pasta & Dairy
10 - 12 oz penne 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 of the pot.
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 and melted. Taste and adjust seasoning if needed.
07 - Garnish with chopped parsley and serve hot.
# Expert suggestions:
01 -
- Everything happens in one pot, meaning less cleanup and more time on the couch
- The sauce creates itself while the pasta cooks, almost like magic
- It reheats beautifully for lunch the next day, if there is any left
02 -
- The sauce thickens as it stands, so do not panic if it looks slightly loose when you first take it off the heat
- Using low-sodium broth gives you control over the salt level since the sausage is already salty
- Stir the pasta occasionally while it simmers or it will stick to the bottom of the pot
03 -
- Cook the sausage a little darker than you think is necessary because those brown bits equal flavor
- Grate your own Parmesan instead of using the pre-shredded kind for better melting