Creamy Cajun Sausage Pasta (One-Pot Andouille Sausage Recipe – 30 Minutes)

Craving smoky sausage, creamy sauce, and a Cajun kick all in one easy skillet? This Creamy Cajun Sausage Pasta delivers bold Louisiana flavors with tender andouille sausage, colorful bell peppers, and short pasta coated in a rich, cheesy sauce. Ready in just 30 minutes with minimal cleanup, it serves 4-6 generously and satisfies even picky eaters with customizable spice levels. Whether youre rushing through a weeknight or feeding a crowd, this family favorite tastes like restaurant quality but comes together effortlessly on your stovetop.

The secret to perfection lies in browning the sausage first for deep flavor, then simmering everything together so the pasta absorbs that irresistible Cajun essence. Its hearty yet veggie-packed, clocks in around 900 calories per serving, and reheats beautifully for lunch leftovers. Lets dive into this comfort food win.

Ingredients

For the One-Pot Pasta

• 12 ounces andouille sausage or smoked sausage, sliced into 1/4-inch rounds
• 8 ounces short pasta like penne, bowtie, or rotini (gluten-free if needed)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 medium onion, diced
• 3 garlic cloves, minced
• 2 cups low-sodium chicken broth
• 1 cup heavy cream or half-and-half for a lighter option
• 14.5 ounces fire-roasted diced tomatoes (or Rotel for extra spice)
• 2 teaspoons Cajun seasoning (adjust to 1 tsp for mild)
• 1 tablespoon olive oil or avocado oil
• Salt and black pepper to taste
• 1 1/2 cups shredded sharp cheddar cheese (or mix with Parmesan)
• 2 tablespoons fresh parsley, chopped for garnish
• Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water for thickening

These everyday ingredients create a sauce that clings perfectly to every noodle. No specialty items required beyond good sausage.

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced sausage in a single layer and cook for 3-4 minutes per side until browned and crispy on the edges. Remove to a plate with a slotted spoon, leaving the flavorful drippings behind.
2. In the same skillet, add the diced onion and sliced bell peppers. Sauté for 5-6 minutes until softened and slightly charred. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Pour in the chicken broth, fire-roasted tomatoes (with juices), and Cajun seasoning. Bring to a boil over high heat, then add the uncooked pasta. Stir well to submerge, reduce heat to medium-low, cover, and simmer for 12-15 minutes. Stir every 4-5 minutes to prevent sticking, adding a splash of water if it thickens too quickly. The pasta should be al dente and most liquid absorbed.
4. Uncover and stir in the heavy cream. If you prefer a thicker sauce, mix the cornstarch slurry and add it now, simmering uncovered for 2-3 minutes until it coats the back of a spoon.
5. Reduce heat to low, return the browned sausage to the skillet, and stir in the shredded cheese until melted and creamy. Taste and adjust seasoning with salt, pepper, or extra Cajun spice. Remove from heat and let it rest for 2 minutes, the residual heat will perfect the sauce.
6. Divide into bowls, garnish with chopped parsley, and serve hot with crusty bread or a simple green salad.

This method ensures restaurant-style sauce cling thanks to the starchy pasta water. Total time: 30 minutes.

Customizations and Substitutions

Make it mild by using just 1 teaspoon Cajun seasoning and kielbasa instead of andouille. Craving heat? Swap fire-roasted tomatoes for spicy Rotel and add a pinch of red pepper flakes.

Swap the sausage for shrimp, cooked separately and stirred in at the end, or go lighter with ground turkey and extra veggies like mushrooms or zucchini. For a dairy-free twist, use coconut cream and nutritional yeast.

Short pasta shapes work best as they hold the chunky sauce, but linguine shines if you prefer strands. Double the recipe for meal prep, it freezes beautifully without the cheese added until reheating.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to 4 days. For freezing, portion without cheese and freeze for 2 months, then thaw overnight.

Reheat gently on the stovetop with a splash of chicken broth or milk to revive the creaminess. Microwave works too, covered and stirred halfway. Perfect for busy lunches.

Frequently Asked Questions

Is this Cajun Sausage Pasta spicy?
The base is mildly spicy from the seasoning and sausage; start low and taste before adding cheese. Kids love the milder version.

What is the best pasta for this recipe?
Short shapes like penne or bowties are ideal as they scoop up the chunky veggies and sauce easily.

Can I make it ahead?
Yes, assemble through step 3, cool, and refrigerate up to 24 hours. Finish with cream and cheese when ready to serve.

Can I use milk instead of heavy cream?
Half-and-half or whole milk works with the cornstarch slurry for thickening. Evaporated milk adds richness without heaviness.

What if I dont have fire-roasted tomatoes?
Regular diced tomatoes are fine, or fresh chopped tomatoes with a teaspoon of smoked paprika for that roasted flavor.

How do I make it gluten-free?
Use GF pasta and tamari instead of Worcestershire if your Cajun mix contains it. Verify sausage labels.

Expert Tips for Success

Brown the sausage well, those crispy bits build unbeatable flavor. Reserve a cup of pasta water before draining if needed to loosen the sauce later.

Taste the sauce just before cheese; Cajun blends vary in salt, so season gradually. For extra veggies, toss in spinach at the end, it wilts perfectly.

Stir pasta frequently during simmer to release starch for natural thickening. Fresh garlic and bell peppers elevate it over pre-chopped.

Love this one-pot wonder? Rate it 5 stars below and share your tweaks in the comments, like your favorite spice level or add-ins. Pin for quick dinners and subscribe for more creamy pasta recipes that hit the spot every time.

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