One Pot Creamy Spicy Cajun Sausage Pasta (Printable)

Spicy Cajun sausage and tender pasta in a rich creamy sauce, all cooked together in one pot for a satisfying meal.

# What You'll Need:

→ Sausage & Aromatics

01 - 14 oz smoked Cajun sausage, sliced
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced

→ Vegetables

05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced

→ Spices & Seasonings

07 - 2 teaspoons Cajun seasoning
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon cayenne pepper
10 - Salt and black pepper, to taste

→ Pasta & Liquids

11 - 10 oz penne or rigatoni pasta, uncooked
12 - 3 ⅓ cups low-sodium chicken broth
13 - ¾ cup heavy cream

→ Cheese & Garnish

14 - ¾ cup freshly grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add sliced sausage and cook until browned, about 3-4 minutes. Remove sausage and set aside.
02 - In the same pot, add onion and bell peppers. Sauté for 3-4 minutes until softened. Add garlic and cook for 1 minute.
03 - Return the sausage to the pot. Stir in Cajun seasoning, smoked paprika, cayenne, salt, and pepper.
04 - Add uncooked pasta and pour in the chicken broth and heavy cream. Stir well to combine.
05 - Bring to a gentle boil, then reduce to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
06 - Stir in Parmesan cheese until melted and the sauce is creamy.
07 - Remove from heat. Let the pasta rest uncovered for 2-3 minutes to thicken. Garnish with chopped parsley before serving.

# Expert Advice:

01 -
  • The sauce clings to every piece of pasta because it cooks right in the same liquid
  • Cleanup takes about three minutes since everything happens in one vessel
  • The Cajun spices build layers of heat that sneak up on you in the best way
02 -
  • The pasta keeps absorbing liquid even after you turn off the heat, so do not let it cook until completely dry
  • Heavy cream can separate if boiled too vigorously, so keep the simmer gentle once it is added
03 -
  • Grate your own Parmesan because the pre-shredded stuff has anti-caking agents that keep it from melting smoothly
  • Use a pot wider than it is deep so the pasta cooks evenly in the liquid instead of stacking up

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