Description
This One Pot Creamy Cajun Sausage Pasta is a hearty and flavorful dish featuring spicy andouille sausage, tender rigatoni, and a creamy Cajun-infused sauce. Made entirely in one pot, it’s perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
Scale
Protein and 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 and Seasonings
- 1 tablespoon Cajun seasoning
Pasta and Liquids
- 1 pound rigatoni or penne pasta
- 4 cups chicken broth
- 2 (14.5 ounce) cans diced tomatoes, undrained
Thickener and Dairy
- 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 Vegetables: Add diced yellow onion and red bell pepper to the pan. Cook for 3 to 4 minutes, or until vegetables begin to soften.
- Add Garlic and Cajun Seasoning: Stir in 1 tablespoon minced garlic and 1 tablespoon Cajun seasoning. Cook for 1 minute to toast the spices and garlic.
- Add Liquids and Pasta: Pour in 4 cups chicken broth, 2 cans diced tomatoes with their juice, and 1 pound rigatoni. Stir to combine, pressing pasta beneath the liquid.
- Simmer Pasta: Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 18 minutes, stirring occasionally, until pasta is tender.
- Make Cornstarch Slurry: Remove about 1/2 cup of the cooking liquid and whisk in 2 tablespoons cornstarch until fully dissolved to make a slurry. Pour the slurry back into the pot and stir to combine.
- Add Cream and Cheese: Stir in 1 cup heavy cream and 1 cup shredded Parmesan cheese. Simmer uncovered for 3 minutes, until the sauce thickens and cheese melts.
- Garnish and Serve: Remove from heat and garnish with 2 tablespoons chopped fresh parsley if desired. Serve warm.
Notes
- Use rigatoni or penne as they hold the creamy sauce well.
- Adjust Cajun seasoning to your preferred spice level.
- Substitute chicken broth with vegetable broth to make it pescatarian-friendly (though not vegetarian due to sausage and cream).
- For a gluten-free version, use gluten-free pasta.
- Leftovers store well in the refrigerator for 3 days; reheat gently with additional cream or broth if needed.
- Fresh parsley garnish is optional but adds freshness and color contrast.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg
