One Pot Creamy Cajun Sausage Pasta (Printable View)

Smoky sausage and tender pasta in a rich, spicy Cajun cream sauce, all cooked together in one pot.

# What You Need:

→ Meats

01 - 12 oz smoked sausage (andouille or kielbasa), sliced into 1/4-inch rounds

→ Vegetables

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 3 cloves garlic, minced

→ Spices & Seasonings

06 - 1 1/2 teaspoons Cajun seasoning
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon salt

→ Pasta & Dairy

10 - 12 oz penne pasta
11 - 2 cups low-sodium chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup grated Parmesan cheese

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add sliced sausage and cook until browned, about 4–5 minutes. Remove sausage with a slotted spoon and set aside.
02 - In the same pot, add onion and bell pepper. Sauté until softened, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in Cajun seasoning, smoked paprika, salt, and black pepper. Return the sausage to the pot and mix to coat with the spices.
04 - Add uncooked pasta, chicken broth, and heavy cream. Stir well, scraping any browned bits from the bottom of the pot.
05 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12–14 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
06 - Remove from heat. Stir in Parmesan cheese until creamy and smooth. Taste and adjust seasoning if needed.
07 - Garnish with chopped parsley and serve hot.

# Expert Advice:

01 -
  • Everything happens in one pot so you spend more time eating and zero time scrubbing multiple pans
  • The pasta cooks directly in the seasoned broth which means every bite absorbs all that smoky Cajun flavor
  • Ready in 35 minutes but tastes like it simmered all afternoon
02 -
  • The pasta keeps absorbing liquid even after you turn off the heat so do not panic if it looks slightly soupy at first
  • If the sauce gets too thick before the pasta is done, add a splash of broth or water
  • The sauce will continue to thicken as it stands so serve it right away for the creamiest results
03 -
  • Cut your sausage slices slightly thinner than you think you need—they plump up as they cook
  • Grate the Parmesan while the pasta simmers so it melts instantly into the hot sauce

Go Back