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One-Pot Creamy Cajun Sausage Pasta

A fast and easy one-pot pasta packed with spicy Cajun Andouille sausage, tender pasta, and a rich, creamy Parmesan sauce. The perfect 30-minute weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil
  • 1 lb smoked Andouille sausage or kielbasa, sliced
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 4-6 cloves garlic minced
  • 3 tbsp Cajun seasoning low-sodium
  • 4 cups low-sodium chicken broth
  • 16 oz dried pasta Penne, Rigatoni, or Farfalle
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese do not use pre-shredded
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cheese grater
  • Cutting board and knife

Method
 

  1. Set a large Dutch oven over medium-high heat. Add olive oil, then sear the sliced sausage on both sides until browned. Remove sausage to a bowl, leaving the fat.
  2. Lower heat to medium. Add diced onion and bell peppers to the pot. Sauté for 5 minutes until soft.
  3. Add minced garlic and Cajun seasoning. Stir constantly for 1 minute until fragrant.
  4. Pour in the chicken broth, scraping up all the browned bits (the fond) from the bottom of the pan.
  5. Bring to a boil, then add the dry pasta. Stir well, lower heat to a strong simmer, and cook, stirring often, for 10-12 minutes (or per pasta directions) until al dente.
  6. Reduce heat to low. Stir in the heavy cream and the cooked sausage (and any juices).
  7. Turn the heat OFF. Add the freshly grated Parmesan in handfuls, stirring to melt each batch before adding the next. This prevents clumping.
  8. Let the pasta rest for 5 minutes to allow the sauce to thicken. Serve immediately, garnished with fresh parsley.

Notes

The #1 secret to a smooth sauce is to grate your own Parmesan cheese; pre-shredded cheese will make it grainy. Let the pasta rest for 5 minutes off the heat before serving, as the sauce will thicken up perfectly.