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One Pot Creamy Cajun Sausage Pasta (30-Minutes)

One Pot Creamy Cajun Sausage Pasta

This One Pot Creamy Cajun Sausage Pasta is a quick and flavorful dish perfect for busy weeknights. The entire meal, featuring smoky sausage, colorful peppers, and a creamy Cajun-spiced Parmesan sauce, comes together in a single pot in just 30 minutes. It's a comforting and satisfying recipe that minimizes cleanup without compromising on taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 10 ounces smoked sausage (Andouille or kielbasa)
  • 4 ounces pasta (penne or rigatoni)
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon olive oil
  • 1 cup diced bell peppers (mixed colors)
  • 1/2 cup diced onion
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup shredded Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup fresh spinach (optional)
  • Chopped parsley (for garnish)

Equipment

  • Large pot or Dutch oven
  • Slotted spoon

Method
 

Instructions
  1. Prep Your Ingredients: Start by slicing your smoked sausage into coin-like pieces. Dice the bell peppers and onion. Have your seasonings and liquids measured and ready to go.
  2. Cook the Sausage and Veggies: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced sausage and cook for about 4-5 minutes, until it’s nicely browned. Remove the sausage with a slotted spoon and set it aside. Add the diced peppers and onions to the same pot and sauté for 3-4 minutes, until they begin to soften.
  3. Create the Base: Stir in the Cajun seasoning, garlic powder, and optional cayenne pepper. Let the spices toast with the vegetables for about a minute until fragrant.
  4. Cook the Pasta: Pour in the chicken broth, scraping up any browned bits. Stir in the uncooked pasta. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the pasta is al dente, stirring occasionally.
  5. Make the Creamy Sauce: Reduce the heat to low. Stir in the heavy cream and the cooked sausage. Let it warm through, then gradually stir in the shredded Parmesan cheese until it melts. If using, add the fresh spinach and stir until it wilts.
  6. Final Seasoning: Taste and adjust seasoning if needed with more salt, pepper, or Cajun spice. The sauce will thicken as it cools.
  7. Serve and Garnish: Serve immediately, garnished with fresh chopped parsley.

Notes

For the best sauce consistency, let it rest off the heat to thicken or add a splash of broth to thin it. Use freshly grated Parmesan cheese and add it on low heat to ensure a smooth, non-grainy sauce. Adjust the amount of Cajun seasoning to control the spice level to your preference.