Ready in just 30 minutes, this Cajun Sausage Pasta is a quick, flavorful, and deeply satisfying one-pot meal. Combining smoky sausage and bold Cajun seasoning with a creamy cheese sauce, it's an effortless crowd-pleaser for weeknight dinners or casual entertaining.
One Pot Creamy Cajun Sausage Pasta
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4–6
Description
This recipe delivers a hearty, restaurant-quality meal with deep, complex flavors from Cajun spices, balanced by a smooth, luxurious cream sauce. The short penne ridges are excellent at "clinging" to the sauce, ensuring every bite is flavorful. Utilizing only one pot makes this a stressful-free dinner solution.
Ingredients
The Foundation:
1 tbsp Olive Oil
12 oz Smoked Andouille or Italian Sausage, sliced into 1/2-inch rounds
1 medium Red Bell Pepper, diced
1 medium Yellow or Sweet Onion, diced
The Flavor:
3 cloves Garlic, minced
1 tbsp Cajun or Creole Seasoning (adjust to taste)
1/2 tsp Smoked Paprika (optional, for extra smokiness)
4 cups Low-Sodium Chicken Broth
1 (14.5 oz) can Diced Tomatoes (fire-roasted preferred)
The Pasta:
1 lb (16 oz) dried Penne pasta
The Creamy Finish:
1 cup Heavy Cream
2 cups fresh Baby Spinach, roughly chopped
1/2 cup grated Parmesan Cheese
For Garnish:
Fresh Parsley, chopped
Extra Parmesan Cheese
Instructions
1. Brown the Sausage
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced sausage rounds. Cook for 5–7 minutes, turning occasionally, until well browned and slightly crisp on the edges. Transfer the sausage to a separate plate and set aside, leaving the flavorful drippings in the pan.
2. Sauté the Vegetables
Reduce the heat to medium. Add the diced onion and red bell pepper to the same pan. Sauté for 4–5 minutes until the onion becomes translucent and the pepper softens. Add the minced garlic and Cajun seasoning, stirring constantly for 1 minute until fragrant.
3. Simmer the Pasta
Pour in the chicken broth and the entire can of diced tomatoes (undrained). Return the browned sausage to the pot. Stir well to scrape up any browned bits from the bottom. Bring the mixture to a low boil. Once boiling, add the dried penne pasta, ensuring it is mostly submerged in the liquid.
4. Cover and Cook
Reduce the heat to medium-low, cover the pot tightly, and let it simmer for 12–15 minutes, or until the pasta is al dente. Crucial Tip: Give the pasta a good stir halfway through the cooking time to prevent sticking.
5. Make it Creamy
Remove the lid. The liquid should be significantly reduced and thickened by the pasta starch. Stir in the heavy cream and grated Parmesan cheese. Let it simmer uncovered for 2–3 minutes, stirring constantly, until the sauce is velvety and clings to the pasta.
6. Add the Greens
Fold in the fresh baby spinach. Stir until the spinach is just wilted, which should take about 1 minute.
7. Serve
Remove from heat. Serve immediately, garnishing with fresh chopped parsley and extra Parmesan cheese as desired.
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