One Pot Creamy Cajun Sausage Pasta Recipe
This One Pot Creamy Cajun Sausage Pasta is a quick and easy weeknight dinner that combines spicy andouille sausage with tender pasta, sautéed vegetables, and a rich, creamy sauce. Perfectly balanced with a flavorful Cajun seasoning blend and fire-roasted tomatoes, this recipe is customizable to your preferred spice and creaminess level, making it an ideal hassle-free meal for the whole family.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American Cajun
- Diet: Gluten Free
Ingredients
Sausage and Vegetables
- 13 oz. andouille sausage links (about 4 links), sliced into medallions
- 6 oz. fresh baby bella mushrooms, cleaned and thinly sliced
- ½ medium red bell pepper, stemmed, seeds removed, and thinly sliced
- ½ medium yellow bell pepper, stemmed, seeds removed, and thinly sliced
- 3 large garlic cloves, minced
Pantry & Dairy
- 12 oz. gluten-free penne pasta
- ½ cup (120 g) canned diced fire-roasted tomatoes
- 3 ½ cups (830 ml) chicken broth
- 2 tablespoons no-salt or low-salt Cajun seasoning mix
- 7 oz. cream cheese
- Salt to taste
Optional Garnishes
- Fresh Italian parsley, finely chopped
- Red pepper flakes
Instructions
- Cook Sausage: Heat a large skillet or braiser over medium heat. Add the sausage medallions and sear on both sides until they develop a slight crisp, about 4 minutes total. Remove the sausage from the skillet and place on a paper towel-lined plate to drain excess oil, but keep the rendered sausage oil in the pan for added flavor.
- Sauté Vegetables: In the same skillet with the reserved sausage oil, add the sliced mushrooms, red and yellow bell peppers, and minced garlic. Sauté for about 3 minutes, or until the mushrooms start to brown and the vegetables soften slightly.
- Add Pasta and Liquids: Add the gluten-free penne pasta, fire-roasted diced tomatoes, chicken broth, and Cajun seasoning to the skillet. Stir gently to combine all ingredients evenly. Cover the skillet with a lid and bring the liquid to a boil over medium-high heat.
- Simmer Pasta: Once boiling, reduce the heat to medium and let the pasta simmer uncovered for 12 to 15 minutes. Stir every couple of minutes to prevent sticking and ensure the pasta cooks evenly until tender and al dente.
- Add Cream Cheese: Cut the cream cheese into chunks and add it to the skillet. Stir continuously until the cream cheese is fully melted into the sauce, creating a thick and creamy consistency.
- Combine and Serve: Return the cooked sausage medallions to the skillet. Add salt to taste, stir everything together thoroughly, and remove from heat. Garnish with chopped fresh Italian parsley and a pinch of red pepper flakes if desired, then serve hot.
Notes
- For less heat, reduce the amount of Cajun seasoning or omit the red pepper flakes.
- To make the dish even creamier, add a splash of heavy cream or more cream cheese at the end.
- Be sure to stir the pasta frequently during simmering to avoid sticking and ensure even cooking.
- The sausage oil adds great flavor; do not discard it after cooking the sausage.
- Gluten-free penne ensures the recipe is suitable for gluten intolerance.
