This One-Pot Creamy Cajun Pasta with Sausage delivers al dente pasta in a silky, mildly spicy cream sauce loaded with seared andouille and tender peppers. The starch from pasta cooks directly in a seasoned broth, creating natural body without a roux. Controlled heat, staged additions, and precise liquid ratios ensure the sauce reduces to a glossy coating—no curdling, no watery pool—while keeping the pasta perfectly cooked.
Ingredients & Measurements
- Yield: 4–5 servings (about 6 cups cooked)
- 340 g (12 oz) dry short pasta (penne, rigatoni, or rotini)
- 340 g (12 oz) andouille sausage, halved lengthwise and sliced into 1 cm (⅜ in) half-moons
- 1 Tbsp (15 ml) olive oil
- 1 Tbsp (14 g) unsalted butter
- 1 medium yellow onion, finely diced (160 g)
- 1 red bell pepper, thin strips (120 g)
- 1 green bell pepper, thin strips (120 g)
- 3 garlic cloves, finely minced (1 Tbsp)
- 1½ Tbsp Cajun seasoning (store-bought or homemade), divided
- ¼ tsp smoked paprika (color and aroma; optional if your Cajun blend already contains it)
- 720 ml (3 cups) low-sodium chicken broth, room temperature
- 240 ml (1 cup) heavy cream (36–40% fat)
- 120 ml (½ cup) crushed tomatoes or passata
- 60 g (½ cup) freshly grated Parmesan, plus extra for serving
- 1 tsp fine sea salt, divided (adjust depending on sausage and Cajun blend)
- ½ tsp freshly ground black pepper
- 2 tsp hot sauce (optional; to taste)
- 2 Tbsp chopped parsley or scallions (garnish)
- Lemon wedges (optional, for serving)
Step-by-Step Instructions
- Preheat pan and brown the sausage. Heat a heavy 30 cm / 12 in deep skillet or Dutch oven over medium-high for 2 minutes. Add olive oil and sausage; cook, stirring occasionally, until the edges are browned and some fat renders, 4–5 minutes. Transfer sausage to a plate; keep the flavorful fat in the pan.
- Sweat aromatics for a sweet base. Add butter to the pan. When melted and foamy, stir in onion and bell peppers with ¼ tsp salt. Cook over medium until the onion is translucent and peppers soften slightly, 4–5 minutes, scraping any browned bits from the bottom.
- Bloom spices without burning. Add garlic, 1 Tbsp Cajun seasoning, and smoked paprika. Cook, stirring constantly, 30–40 seconds until fragrant. Spices should darken slightly but not scorch—reduce heat if the pan looks dry.
- Deglaze and set the liquid ratio. Pour in chicken broth, heavy cream, and crushed tomatoes. Stir to combine and bring just to a gentle boil over medium-high, then immediately reduce to steady simmer (small bubbles). Add remaining ½ Tbsp Cajun seasoning, ¾ tsp salt, and the black pepper.
- Cook pasta in the sauce. Stir in the dry pasta and return sausage (and any juices) to the pot. Simmer uncovered over medium for 10–12 minutes, stirring every 1–2 minutes to prevent sticking. Maintain a simmer—not a hard boil—to protect the cream. The sauce will look loose at first; as pasta releases starch, it will thicken.
- Check doneness and adjust texture. At 10 minutes, taste a piece of pasta; it should be just shy of al dente. If needed, cook 1–2 minutes more. If the sauce seems too tight before pasta is done, add 2–4 Tbsp hot water or broth. If it’s thin when pasta is ready, continue simmering 1–2 minutes, stirring, until the sauce coats the spoon.
- Finish with cheese and heat control. Reduce heat to low. Stir in Parmesan until melted and the sauce turns glossy, 30 seconds. Add hot sauce if using. Taste and adjust seasoning: add salt in pinches and more Cajun spice for a bolder kick. The sauce should be creamy, lightly spicy, and cling to the pasta.
- Rest briefly for perfect cling. Off the heat, cover and let stand 2 minutes. Residual heat finishes the pasta and the sauce tightens slightly for restaurant-style coating.
- Garnish and serve. Stir once, plate immediately, and top with parsley or scallions and extra Parmesan. Serve with lemon wedges for a fresh lift. Pair with a simple green salad or steamed broccoli to balance richness.
- Hold and reheat safely. If not serving right away, keep covered over very low heat for up to 10 minutes, stirring once. For leftovers, refrigerate airtight up to 3 days. Reheat gently in a skillet with 2–4 Tbsp broth or cream over low, stirring until hot; avoid high heat to prevent separation.
Cooking Notes
- Pasta choice & timing: Short, tubular shapes (penne, rigatoni) or spirals (rotini) cling to sauce and cook evenly in 10–12 minutes. For spaghetti or fettuccine, break in half and start checks at 8–9 minutes.
- Sausage saltiness varies: Andouille brands differ; some Cajun blends are high in salt. Season in stages and taste after the cheese goes in before adding extra salt.
- Cream stability: Use heavy cream; lower-fat dairy can curdle in acidic tomato and spice. Keep the pot at a simmer (not rolling boil) after cream is added.
- Heat level: For mild heat, use 1 Tbsp Cajun seasoning and skip hot sauce. For medium, follow as written. For spicy, add ¼–½ tsp cayenne in Step 3.
- Gluten-free: Substitute a sturdy gluten-free pasta (corn/rice blend). Add 60–120 ml (¼–½ cup) extra broth as GF pasta absorbs slightly differently; begin doneness checks at 8 minutes and stir gently to prevent breakage.
- Lighter variation: Replace half the cream with evaporated milk and add 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tsp water) during the last 2 minutes to maintain body with fewer calories.
- Extra veggies: Stir in 2 cups baby spinach during the last 1 minute to wilt, or add 150 g (1 cup) thawed peas off heat for color and sweetness.
- Smoky swap: If andouille isn’t available, use smoked kielbasa or chorizo (semi-cured). Brown well for depth of flavor.
- Make-ahead prep: Slice sausage and peppers, and pre-mix liquids (broth, cream, tomatoes) up to 24 hours in advance; store chilled. Cooking still takes ≈15 minutes stove time.
Nutrition Facts (per serving)
(Estimated for 5 servings; values vary by sausage brand and pasta.)
- Calories: 610 kcal
- Total fat: 35 g
- Saturated fat: 16 g
- Carbohydrates: 48 g
- Dietary fiber: 3 g
- Total sugars: 5 g
- Protein: 26 g
- Sodium: 1180 mg
Conclusion
This One-Pot Creamy Cajun Pasta with Sausage streamlines weeknight cooking without sacrificing precision or flavor. Browning the sausage, blooming the spices, and cooking the pasta directly in a measured mix of broth, cream, and tomato yields a sauce that’s naturally thick and silky. Follow the timings, keep the pot at a controlled simmer, and finish with Parmesan for a glossy, well-balanced dish that plates beautifully—and cleans up fast.Réflexion en cours
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