Description
A flavorful and comforting one-pot meal featuring smoky Andouille sausage, vibrant bell peppers, and al dente pasta simmered in a creamy, spicy Cajun sauce. Ready in just 30 minutes, this easy and satisfying dish is perfect for a quick weeknight dinner packed with bold flavors and a hint of heat.
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
Spices and Seasonings
- 2 tablespoons Cajun seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for extra spice)
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
- 1 cup fresh spinach (optional)
- Chopped parsley for garnish
Instructions
- Prep Your Ingredients: Slice the smoked sausage into thin rounds and chop the bell peppers and onions. Measure out the Cajun seasoning, heavy cream, and Parmesan cheese to have everything ready for cooking.
- Cook the Sausage and Veggies: Heat olive oil in a large skillet or pot over medium heat. Add the sliced sausage and sauté until browned and slightly crispy. Remove the sausage from the pot and set aside. In the same pot, cook the diced bell peppers and onions until softened.
- Create the Base: Sprinkle the Cajun seasoning over the cooked vegetables, stirring to coat them evenly. Pour in the chicken broth and bring the mixture to a simmer, allowing the flavors to meld.
- Cook the Pasta: Add the pasta directly into the simmering broth and cook until al dente, about 10-12 minutes, stirring occasionally to prevent sticking and to ensure even cooking.
- Make the Creamy Sauce: Reduce the heat to low once the pasta is cooked. Stir in the heavy cream and shredded Parmesan cheese until the sauce is smooth and creamy. Return the browned sausage to the pot and mix thoroughly to combine all the ingredients.
- Add Spinach and Final Seasoning: If using spinach, stir it into the pot and cook until wilted. Taste the dish and add a pinch of salt if needed, along with black pepper or additional cayenne for your preferred spice level.
- Serve and Garnish: Spoon the creamy Cajun sausage pasta into bowls and garnish with chopped parsley and extra grated Parmesan or red pepper flakes if desired. Serve hot and enjoy!
Notes
- Use low-sodium chicken broth to better control the salt content.
- Swap heavy cream for half-and-half for a lighter sauce, though it may be less rich.
- You can substitute the pasta with gluten-free alternatives if desired.
- Adjust the cayenne pepper to control the spiciness.
- This dish can be made dairy-free by replacing heavy cream with coconut milk and using a dairy-free cheese substitute.
- Adding fresh spinach boosts the nutrition without altering the flavor significantly.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 95 mg
