Ready to cook a quick, creamy, and spicy one‑pan dinner that fills the house with great smell?
introduction
This One Pot Creamy Cajun Sausage Pasta is simple and fast. It makes a creamy, spicy meal with little clean up. If you like easy creamy pasta, try this similar one pot creamy garlic pasta for another quick dinner idea.
why make this recipe
- Cooks fast in one pan.
- Uses few ingredients you may already have.
- Rich, creamy, and spicy — great for weeknights.
- Easy to change for what you like.
how to make One Pot Creamy Cajun Sausage Pasta
- Brown the sausage first so it gives the pan flavor.
- Sauté the garlic in the sausage grease so it stays tasty.
- Add the broth, tomatoes, cream, and seasoning, then the dry pasta. Cover and cook until the pasta is done.
- Stir the sausage and cheese in at the end so the cheese melts into the sauce.
For other ideas with sausage and spice, see this cajun sausage pasta recipe.
Ingredients :
- 1 (13oz) pack cajun andouille sausage ((cut into coins))
- 1 tbsp chopped garlic
- 1 (14.5oz) can chicken broth ((about 2 cups))
- ½ cup heavy cream
- 1 (10oz) can Rotel diced tomatoes and chilies
- 8 ounces dry bowtie pasta ((½ pound or approximately 2 cups))
- 2 cups shredded cheddar cheese
- 1 tsp cajun seasoning (*see notes)
Directions :
- In a large skillet (big enough to eventually fit the pasta that also has a lid), cook the sausage over medium heat for about 5 minutes or until browned to your liking.
- Remove the sausage from the pan and set aside on a paper towel lined plate. Don’t get rid of the sausage grease in the pan!
- In the same skillet, sauté the garlic in the leftover sausage grease for about a minute and then pour in the can of chicken broth, diced tomatoes, heavy cream, and about 1 tsp of cajun seasoning. Stir in the dry pasta, cover with a lid, and simmer on LOW for about 14 minutes.
- Once the pasta is fully cooked, toss in the cooked sausage and a few cups of shredded cheddar cheese. Enjoy!
how to serve One Pot Creamy Cajun Sausage Pasta
- Serve hot straight from the pan.
- Top with extra cheddar, chopped parsley, or green onions.
- Add a side salad or steamed veggies to make it a full meal.
how to store One Pot Creamy Cajun Sausage Pasta
- Cool to room temperature, then put into an airtight container.
- Keep in the fridge for 3–4 days.
- Reheat gently on the stove with a splash of milk or broth to loosen the sauce.
- You can freeze for up to 2 months; thaw in the fridge before reheating.
tips to make One Pot Creamy Cajun Sausage Pasta
- Use the sausage grease for flavor; do not discard it.
- Stir the pasta a couple times while it cooks to keep it from sticking.
- If the sauce gets too thick, add a little extra broth or cream.
- Taste and add more cajun seasoning if you want more heat.
- If you like seafood, try a similar idea in this creamy cajun prawn pasta for a seafood twist.
variation (if any)
- Swap andouille for smoked kielbasa or chorizo for a different taste.
- Use penne, rotini, or shells instead of bowtie pasta.
- Add bell peppers or onions when sautéing garlic for extra veggies.
- Make it lighter by using half-and-half instead of heavy cream.
FAQs
Q: Can I use fresh pasta?
A: Yes. Fresh pasta cooks faster. Reduce cooking time and watch the pan so it does not overcook.
Q: Is there a dairy-free option?
A: Use a dairy-free cream substitute and a vegan cheese, but texture will differ.
Q: Can I make this spicier or milder?
A: Yes. Add more cajun seasoning or extra Rotel for more heat. Use less seasoning or mild sausage to make it milder.
Q: Do I need to pre-cook the pasta?
A: No. The recipe uses dry pasta cooked in the broth and sauce in the pan.
Conclusion
If you want the original written recipe for reference, see the One Pot Creamy Cajun Sausage Pasta – Pass Me Some Tasty.
One Pot Creamy Cajun Sausage Pasta
A quick and creamy one-pan pasta dish that combines the bold flavors of Cajun sausage, garlic, and cheese for a comforting meal that’s ready in no time.
Ingredients
Method
Preparation
- In a large skillet, cook the sausage over medium heat for about 5 minutes until browned.
- Remove the sausage and set aside, leaving the grease in the pan.
- Sauté the garlic in the sausage grease for about a minute.
- Pour in the chicken broth, diced tomatoes, heavy cream, and cajun seasoning, then stir in the dry pasta.
- Cover with a lid and simmer on low heat for about 14 minutes.
Finishing
- Once the pasta is cooked, stir in the cooked sausage and shredded cheddar cheese until melted.
Notes
Serve hot with extra cheddar, parsley, or green onions. For storage, cool to room temperature and keep in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.