Ever stood in front of your pantry at 6 PM wondering what to make for dinner? I’ve been there more times than I can count. That’s exactly how I discovered this Cajun Sausage Pasta recipe. One hectic Tuesday evening, I grabbed some smoked sausage, a box of penne, and my go-to Cajun seasoning, and magic happened in just one pot.
Table of Contents
Ingredients for Cajun Sausage Pasta
I always keep smoked sausage in my fridge because it’s a lifesaver for quick dinners. For this recipe, I recommend using Andouille sausage if you want authentic Cajun flavor, though kielbasa works beautifully too. The key is choosing a quality sausage since it’s the star of the dish.
- 10 ounces smoked sausage (Andouille or kielbasa, sliced into rounds)
- 8 ounces penne or rigatoni pasta (I prefer penne for this dish)
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 tablespoon olive oil
- 1 cup diced bell peppers (I use a mix of red and green for color)
- ½ cup diced onion
- 2 cups low-sodium chicken broth (plus extra if needed)
- 1 cup heavy cream (full-fat works best for a rich sauce)
- 1 cup shredded Parmesan cheese (freshly grated melts better)
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for extra kick)
- 1 cup fresh spinach (optional, adds nutrition and color)
- Fresh parsley for garnish (chopped)
- Salt and black pepper to taste
Step-by-Step Instructions
In my experience, the key to this recipe is building layers of flavor. Don’t rush the browning step, as that caramelization adds depth to the final dish.
Step 1: Slice your smoked sausage into ¼-inch rounds. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and cook for 4-5 minutes until golden brown on both sides with crispy edges. Remove the sausage to a plate and set aside.
Step 2: In the same pot with the flavorful drippings, add diced bell peppers and onions. Sauté for 3-4 minutes until the vegetables soften and the onions become translucent. The vegetables should still have a slight bite.
Step 3: Sprinkle the Cajun seasoning and garlic powder over the vegetables, stirring for 30 seconds until fragrant. This blooms the spices and releases their essential oils.
Step 4: Pour in the chicken broth and bring to a simmer. Add the pasta directly to the pot, stirring to ensure all pieces are submerged. Cook for 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed. If the pasta seems dry, add broth ¼ cup at a time.
Step 5: Reduce heat to medium-low. Stir in the heavy cream and Parmesan cheese, mixing until the cheese melts completely and creates a creamy sauce that coats the pasta. Return the browned sausage to the pot and mix well. If using spinach, add it now and stir until wilted, about 1 minute.
Step 6: Taste the sauce before adding any salt, since both the Cajun seasoning and sausage contribute saltiness. Adjust seasoning with black pepper or a pinch of cayenne if you want more heat.
Step 7: Remove from heat and let rest for 2-3 minutes to allow the sauce to thicken slightly. Garnish with freshly chopped parsley and extra Parmesan cheese. Serve immediately while hot.
Perfect Pairings for Cajun Sausage Pasta
This creamy, spiced pasta needs sides that provide textural contrast and fresh flavors to balance the richness.
Garlic Bread: Crispy, buttery cheesy ranch potatoes and smoked sausage makes an excellent side, or serve with crusty garlic bread to soak up every drop of that creamy Cajun sauce.
Fresh Green Salad: A crisp salad with mixed greens, cucumber, and tomatoes dressed in a tangy vinaigrette cuts through the richness beautifully and adds a refreshing element.
Roasted Vegetables: Sheet pan sausage and veggies or roasted asparagus, broccoli, or Brussels sprouts provide a healthy complement with their caramelized edges and earthy flavors.
Creamy Soup: Start with hearty cheddar garlic herb potato soup for a comforting full meal experience.
Sweet Iced Tea or White Wine: For beverages, sweet tea offers a Southern touch, while a crisp white wine like Pinot Grigio balances the spice perfectly.
Storage and Reheating Tips
Store leftover Cajun Sausage Pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, which is completely normal.
To reheat, I recommend using the stovetop method for best results. Place the pasta in a skillet over medium-low heat and add 2-3 tablespoons of chicken broth or heavy cream. Stir gently until heated through, about 5-7 minutes. This method helps restore the sauce’s creamy consistency. You can also microwave in 1-minute intervals, stirring between each, but add a splash of liquid to prevent drying.
This pasta is quite versatile. Try adding creamy Italian sausage rigatoni style vegetables for variety, or swap to chicken sausage and broccoli orzo for a lighter option. For more one-pot pasta inspiration, check out autumn sausage pasta squash or black beans and rice with sausage.
Frequently Asked Questions
Can I make this recipe with a different type of pasta?
Yes! Any short pasta like fusilli, farfalle, rotini, or shells works well. Just adjust cooking time based on package directions.
How can I reduce the spice level?
Start with 1 tablespoon of Cajun seasoning instead of 2, and omit the cayenne pepper. You can always add more spice at the end if desired.
Can I prepare this ahead for meal prep?
While best served fresh, you can prep ingredients ahead. Store sliced sausage, chopped vegetables, and measured seasonings separately in the fridge for up to 2 days before cooking.
One Pot Creamy Cajun Sausage Pasta
Ingredients
Equipment
Method
- Slice smoked sausage into quarter-inch rounds. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage and cook for 4-5 minutes until golden brown on both sides with crispy edges. Remove to a plate and set aside.
- In the same pot with the flavorful drippings, add diced bell peppers and onions. Sauté for 3-4 minutes until vegetables soften and onions become translucent.
- Sprinkle Cajun seasoning and garlic powder over the vegetables, stirring for 30 seconds until fragrant.
- Pour in chicken broth and bring to a simmer. Add pasta directly to the pot, stirring to ensure all pieces are submerged. Cook for 8-10 minutes, stirring occasionally to prevent sticking, until pasta is al dente and most liquid has been absorbed. Add broth quarter cup at a time if pasta seems dry.
- Reduce heat to medium-low. Stir in heavy cream and Parmesan cheese, mixing until cheese melts completely and creates a creamy sauce. Return browned sausage to pot and mix well. If using spinach, add now and stir until wilted, about 1 minute.
- Taste sauce before adding any salt, since Cajun seasoning and sausage contribute saltiness. Adjust seasoning with black pepper or cayenne if desired.
- Remove from heat and let rest for 2-3 minutes to allow sauce to thicken slightly. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
