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

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Craving smoky sausage, vibrant peppers, and a cheesy cream sauce that clings to every bite of tender pasta? This Cajun sausage pasta delivers bold Southern flavors in one cozy skillet, ready in just 30 minutes with andouille sausage, colorful bell peppers, and the perfect kick of Cajun spice. Family-friendly and picky-eater approved, it serves 4-6 generously with balanced heat that builds gently. Even better as leftovers, this weeknight hero uses pantry staples for minimal cleanup and maximum taste.

Ingredients

Scale
  • 12 ounces penne pasta (or bowties for fun shape)
  • 14 ounces andouille sausage, sliced into 1/4-inch rounds (kielbasa works for milder flavor)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons Cajun seasoning (adjust to 1 tsp for less heat)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, drained
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional garnish: sliced green onions, chopped parsley

Instructions

  1. Warm olive oil in a large skillet over medium-high heat. Add sliced sausage in a single layer and cook 3-4 minutes until browned and edges crisp. Flip and brown other side, then remove to a plate.
  2. In the same skillet, add diced bell peppers and onion. Sauté 4-5 minutes until softened and fragrant. Stir in minced garlic and Cajun seasoning, cooking 30 seconds until garlic smells nutty.
  3. Pour in drained fire-roasted tomatoes, chicken broth, and heavy cream. Scrape up browned bits from the pan bottom for extra flavor. Stir well and bring to a simmer.
  4. Add uncooked penne pasta, pressing down to submerge. Cover and reduce heat to medium-low. Simmer 12-15 minutes, stirring halfway, until pasta is al dente and sauce thickens. Most liquid should absorb; if too thick, add a splash of broth.
  5. Return browned sausage to the skillet. Stir in cheddar and Parmesan until melted and creamy. Taste and season with salt, pepper, or extra Cajun spice. Remove from heat and let sit 2 minutes to thicken further. Garnish with green onions or parsley.

Notes

For lighter cream sauce: Swap heavy cream with half-and-half plus 1 tsp cornstarch slurry.

Gluten-free? Use GF pasta and tamari instead of Worcestershire if adding.

Pro tips: Brown the sausage well for flavor. Use ridged pasta to trap sauce. Taste before adding pasta; spice mellows.

Nutrition

Find it online: https://yummyyrecipe.com/creamy-cajun-sausage-pasta-one-pot-andouille-sausage-recipe-30-minutes/