Description
This One Pot Creamy Cajun Sausage Pasta is a flavorful and satisfying dish combining spicy andouille sausage, tender pasta, and a rich, creamy Cajun sauce. Made in one pot for easy cleanup, this hearty meal is perfect for a comforting dinner with a touch of Southern flair.
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, for 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 of andouille sausage and cook, stirring occasionally, for 3 to 4 minutes until browned.
- Sauté Vegetables: Add the diced yellow onion and 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, both cans of diced tomatoes with their juice, and 1 pound rigatoni pasta. Stir to combine, pressing the pasta down under the liquid.
- Simmer Pasta: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 18 minutes, stirring occasionally until the pasta is tender.
- Make Cornstarch Slurry: Remove about 1/2 cup of the cooking liquid and place it in a small bowl. Whisk in 2 tablespoons cornstarch until fully dissolved to make a slurry.
- Thicken 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 3 minutes or until the sauce thickens and the cheese melts.
- Finish and Serve: Remove the pot from heat. Garnish with 2 tablespoons chopped fresh parsley if desired. Serve warm and enjoy your creamy Cajun pasta.
Notes
- Use rigatoni or penne pasta as they hold the creamy sauce well. Other short, sturdy pasta shapes can also be used.
- For a spicier dish, add extra Cajun seasoning or a pinch of cayenne pepper.
- Substitute andouille sausage with smoked sausage or kielbasa if unavailable.
- For a lighter version, use half-and-half instead of heavy cream.
- If you prefer a thicker sauce, allow it to simmer a minute longer after adding the cornstarch slurry.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 70 mg
