Description
This One Pot Creamy Cajun Sausage Pasta is a quick and flavorful meal perfect for busy weeknights. Featuring smoky Andouille or kielbasa sausage, colorful bell peppers, and a spicy Cajun-seasoned creamy sauce, this dish combines hearty protein with tender pasta all cooked in one pot for easy cleanup. The blend of Parmesan cheese, heavy cream, and Cajun spices creates a rich and comforting sauce that coats every bite. Ready in just 30 minutes, this recipe offers a smoky, spicy, and creamy pasta dinner that the whole family will love.
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)
Seasonings and Sauce
- 2 tablespoons Cajun seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for extra spice)
- 1 tablespoon olive oil
- 2 cups low-sodium chicken broth (add more if needed)
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- Chopped parsley for garnish
Pasta
- 4 ounces pasta (penne or rigatoni)
Instructions
- Prep Your Ingredients: Slice the smoked sausage into thin rounds, chop the bell peppers and onions, and measure out the Cajun seasoning, heavy cream, and cheese so everything is ready to go.
- Cook the Sausage and Veggies: Heat olive oil in a large skillet or pot over medium heat. Sauté the sliced sausage until browned and flavorful, then remove it from the pot. In the same pot, cook the diced bell peppers and onions until softened.
- Create the Base: Add the Cajun seasoning, garlic powder, and optional cayenne pepper to the cooked veggies and stir to coat. Pour in the low-sodium chicken broth and bring the mixture to a simmer, letting the flavors meld.
- Cook the Pasta: Add the pasta directly to the pot with the simmering broth. Cook uncovered, stirring occasionally to prevent sticking, until the pasta is al dente and has absorbed much of the liquid.
- Make the Creamy Sauce: Reduce the heat to low and stir in the heavy cream and shredded Parmesan cheese. Mix until the cheese is melted and the sauce is creamy and well combined. Return the browned sausage to the pot and stir thoroughly to combine all ingredients.
- Final Seasoning: Taste the dish before adding any salt. Adjust with a pinch of salt only if needed, then add freshly ground black pepper or extra cayenne pepper to your preferred spice level.
- Serve and Garnish: If using, stir in fresh spinach until wilted. Serve the pasta hot, garnished with chopped parsley, extra grated Parmesan, or red pepper flakes for additional flavor and color.
Notes
- Use Andouille sausage for the most authentic smoky Cajun flavor, but kielbasa works well as a substitute.
- Fresh spinach is optional but adds a nice pop of color and nutrition.
- Add more chicken broth if the sauce becomes too thick before the pasta is fully cooked.
- You can adjust the spiciness by varying the amount of cayenne pepper according to taste.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Using a pot with a wide base helps the pasta cook evenly and prevents sticking.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
