Description
This One Pot Creamy Cajun Sausage Pasta is a flavorful and hearty meal perfect for a quick weeknight dinner. Featuring smoky andouille sausage, tender rigatoni pasta, and a rich creamy Cajun sauce, this dish comes together easily in a single pot, making cleanup a breeze. The addition of diced tomatoes, bell peppers, and a blend of Cajun seasoning gives it a spicy kick balanced by creamy Parmesan and heavy cream. Serve garnished with fresh parsley for a pop of color and freshness.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 12 ounces andouille sausage, sliced into 1/4-inch rounds
- 1 tablespoon minced garlic
- 1 tablespoon Cajun seasoning
- 1 pound rigatoni or penne pasta
- 4 cups chicken broth
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 2 tablespoons chopped fresh parsley, to garnish (optional)
Instructions
- Brown the sausage: In a large deep skillet or Dutch oven over medium heat, heat 1 tablespoon olive oil. Add 12 ounces andouille sausage and cook, stirring occasionally, for 3 to 4 minutes, until browned.
- Sauté vegetables: Add diced 1 medium yellow onion and 1 medium red bell pepper to the pan. Cook for 3 to 4 minutes, or until the vegetables begin to soften.
- Add garlic and seasoning: Stir in 1 tablespoon minced garlic and 1 tablespoon Cajun seasoning. Cook for 1 minute to toast the spices and release their aroma.
- Add liquids and pasta: Pour in 4 cups chicken broth and 2 cans (14.5 ounces each) diced tomatoes with their juice. Add 1 pound rigatoni pasta and stir to combine, pressing the pasta gently under the liquid.
- Simmer pasta: Bring the mixture to a boil over medium-high heat. Then reduce heat to medium-low, cover, and let simmer for 15 to 18 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Make the slurry and thicken sauce: Remove about 1/2 cup of the cooking liquid using a spoon and place it in a small bowl or measuring cup. Whisk in 2 tablespoons cornstarch until fully dissolved to make a slurry. Pour the slurry back into the pot and stir well to combine.
- Add cream and cheese: Stir in 1 cup heavy cream and 1 cup shredded Parmesan cheese. Simmer the sauce uncovered for 2 to 3 minutes, stirring frequently, until the sauce thickens and the cheese has melted.
- Finish and serve: Remove the pot from heat. Garnish with 2 tablespoons chopped fresh parsley if desired. Serve the creamy Cajun sausage pasta warm immediately.
Notes
- For a spicier kick, add extra Cajun seasoning or a pinch of cayenne pepper when adding the garlic.
- You can substitute penne pasta if rigatoni is not available; both hold the sauce well.
- If you prefer a lighter dish, substitute half-and-half for heavy cream, but the sauce may be less thick.
- To make this dish gluten-free, use gluten-free pasta and ensure the sausage and seasoning do not contain gluten.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
- Fresh parsley is optional but adds a nice color contrast and fresh flavor to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
