Description
Whip up a satisfying creamy Cajun sausage pasta in one pot. This easy, flavorful dish is perfect for busy weeknights, making dinner simple and delicious.
Ingredients
Scale
- Main Players:
- 1 lb Andouille sausage, sliced into rounds
- 1 medium yellow onion, chopped
- 1 medium bell pepper (any color), chopped
- 1 lb penne or rotini pasta
- Flavor Builders:
- 4 cloves garlic, minced
- 2 tbsp Cajun seasoning (adjust to taste)
- 4 cups chicken broth (low-sodium preferred)
- Creamy Goodness:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Finishing Touches:
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Brown the Sausage:: Alright, first things first! Grab your big pot or Dutch oven, get it over medium-high heat. No oil needed, the sausage has enough fat. Slice up that beautiful andouille, toss it in, and let it get nice and browned. You want those crispy bits, they add so much flavor! This usually takes about 5-7 minutes. I love how the kitchen starts to smell smoky and spicy at this point, it just sets the stage.
- Sauté the Aromatics:: Once the sausage is looking good, scoop it out and set it aside, but leave all that glorious rendered fat in the pot. Now, toss in your chopped onion and bell pepper. Let them soften up, scraping up any browned bits from the bottom of the pot – that’s flavor, friends! This takes about 5 minutes. Then, stir in your minced garlic and Cajun seasoning for just a minute until fragrant. Don’t let the garlic burn, I’ve done that, and it’s a sad, bitter mistake!
- Add Broth & Pasta:: Pour in the chicken broth and bring it to a simmer, scraping the bottom of the pot to loosen any remaining tasty bits. Now, add your uncooked pasta. Stir it well, making sure it’s mostly submerged. This is where I always remind myself to stir frequently later, so I don’t get that dreaded pasta lump again! Cover the pot, reduce the heat to medium-low, and let it cook for about 12-15 minutes, or until the pasta is al dente, stirring every couple of minutes.
- Cream It Up:: Once the pasta is cooked and most of the broth has been absorbed, it’s time for the creamy magic! Stir in the heavy cream and half of the Parmesan cheese. Give it a good whisk until everything is beautifully combined and the sauce starts to thicken slightly. The aroma at this stage is just heavenly, a mix of spicy and rich. If it seems too thick, a splash more broth can help, but usually, it’s just right.
- Return Sausage & Finish:: Now, bring that browned sausage back to the pot! Stir it in gently, letting it warm through and mingle with that glorious creamy sauce. Taste it! This is your moment to adjust the seasonings. Does it need a little more Cajun spice? A pinch more salt? A twist of black pepper? Trust your taste buds, you’re the chef here!
- Garnish & Serve:: Finally, ladle this creamy Cajun sausage pasta into bowls. Sprinkle with the remaining Parmesan cheese and a generous handful of fresh parsley. It just adds that pop of color and freshness, making it look almost gourmet, even though it was so ridiculously easy. Honestly, watching everyone dig in after such a simple effort? Best feeling ever!