One Pot Creamy Cajun Sausage Pasta (Printable)
Smoky sausage and penne pasta simmer in a rich, spicy cream sauce with vegetables—all in one pot for easy cleanup.
# 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 (plus more to taste)
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon salt (adjust to taste)
→ Pasta & Dairy
10 - 12 oz penne pasta (or other short 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 Prepare:
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.
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. Taste and adjust seasoning if needed.
07 - Garnish with chopped parsley and serve hot.
# Expert Advice:
01 -
- Everything cooks in one pot so you spend less time cleaning and more time eating
- The smoky sausage and creamy sauce create that restaurant quality flavor without the restaurant price tag
- You can adjust the heat level to make it family friendly or as spicy as you dare
02 -
- The sauce continues thickening as it sits off the heat, so don't panic if it looks slightly thin when you first finish cooking
- Different pasta shapes absorb liquid differently, so keep extra broth handy and add a splash if needed while simmering
03 -
- Grate your own Parmesan from a wedge instead of using pre shredded cheese because it melts so much better into the sauce
- Don't skip the step of scraping up the browned bits from the pan because that's where all that deep, concentrated flavor hides