Description
This One Pot Creamy Cajun Sausage Pasta combines spicy andouille sausage with tender pasta in a rich, creamy, and flavorful tomato-based sauce. Perfectly seasoned with Cajun spices and topped with Parmesan cheese, this hearty dish is easy to make and ideal for a quick weeknight dinner.
Ingredients
Scale
Protein & Vegetables
- 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
Spices & Seasoning
- 1 tablespoon Cajun seasoning
Pasta & Liquids
- 1 pound rigatoni or penne
- 4 cups chicken broth
- 2 (14.5 ounce) cans diced tomatoes undrained
Thickening & Creamy Elements
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
Garnish
- 2 tablespoons chopped fresh parsley (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 the Vegetables: Dice 1 medium yellow onion and 1 medium red bell pepper and add to the pan. Cook for 3 to 4 minutes, or until vegetables begin to soften.
- Add Garlic and Cajun Seasoning: Add 1 tablespoon minced garlic and 1 tablespoon Cajun seasoning. Stir and cook for 1 minute to toast the spices and develop the flavor.
- Add Liquids and Pasta: Add 4 cups chicken broth, 2 cans diced tomatoes with their juice, and 1 pound rigatoni pasta. Stir to combine, pressing the pasta under the liquid to ensure even cooking.
- Simmer the Pasta: Bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 18 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Create Cornstarch Slurry: Use a spoon to remove about 1/2 cup of the cooking liquid from the pot and place in a small bowl. Whisk in 2 tablespoons cornstarch until fully dissolved to create a slurry.
- Thicken the Sauce: Pour the cornstarch slurry back into the pot and stir well to combine. Then stir in 1 cup heavy cream and 1 cup shredded Parmesan cheese. Simmer uncovered for 2 to 3 minutes more, until the sauce thickens and cheese melts.
- Finish and Serve: Remove the pot from heat. Garnish with 2 tablespoons chopped fresh parsley if desired. Serve the pasta warm for a creamy, spicy Cajun delight.
Notes
- For a vegetarian version, substitute andouille sausage with plant-based sausage or smoked tofu.
- If you prefer a thicker sauce, add a little more cornstarch slurry before adding the cream and cheese.
- Use gluten-free pasta to make the recipe gluten free.
- Adjust Cajun seasoning according to your heat preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
