Description
A quick and hearty one-pot creamy Cajun sausage pasta that combines smoky Andouille or kielbasa sausage with vibrant bell peppers and a rich, cheesy sauce. Ready in just 30 minutes, this dish is perfect for a flavorful weeknight meal with a spicy kick.
Ingredients
Scale
Sausage and Vegetables
- 10 ounces smoked sausage (Andouille or kielbasa), sliced into thin rounds
- 1 cup diced bell peppers (mixed colors)
- ½ cup diced onion
Seasonings and Liquids
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 cups low-sodium chicken broth (add more if needed)
- 1 cup heavy cream
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for extra spice)
Pasta and Cheese
- 4 ounces pasta (penne or rigatoni)
- 1 cup shredded Parmesan cheese
Optional Additions & Garnish
- 1 cup fresh spinach (optional)
- Chopped parsley for garnish
Instructions
- Prep Your Ingredients: Slice the smoked sausage into thin rounds. Chop the bell peppers and onions. Measure out Cajun seasoning, heavy cream, and shredded Parmesan cheese to have them ready.
- Cook the Sausage and Veggies: Heat olive oil in a large skillet or pot over medium heat. Add the sliced sausage and cook until browned and crisp on the edges. Remove the sausage and set aside. In the same pot, add the diced bell peppers and onions and sauté until softened, about 3-4 minutes.
- Create the Base: Sprinkle the Cajun seasoning over the cooked veggies and stir to coat evenly. Pour in the chicken broth and bring the mixture to a simmer.
- Cook the Pasta: Add the pasta directly into the simmering broth and vegetable mixture. Cook uncovered, stirring occasionally to prevent sticking, until the pasta is al dente, which usually takes about 10-12 minutes. Add a bit more broth or water if the mixture gets too thick before pasta finishes cooking.
- Make the Creamy Sauce: Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream, shredded Parmesan cheese, garlic powder, and optional cayenne pepper. Mix thoroughly until the cheese melts and the sauce is creamy and thick.
- Return the Sausage and Add Spinach: Add the browned sausage back to the pot. If using, stir in fresh spinach and cook just until the spinach wilts, about 1-2 minutes.
- Final Seasoning: Taste the pasta and adjust seasoning if needed. Add a pinch of salt only if necessary. You can also add freshly ground black pepper or additional cayenne pepper to your spice preference.
- Serve and Garnish: Spoon the creamy Cajun sausage pasta onto plates or bowls. Garnish with chopped parsley and optional grated Parmesan or red pepper flakes for extra flavor and color. Serve hot.
Notes
- You can substitute the smoked sausage with any spicy or smoked sausage you prefer.
- If you want a lighter version, reduce the heavy cream amount or use a substitute like half-and-half, though the sauce will be less rich.
- The cayenne pepper is optional but adds a nice extra heat; adjust to your heat tolerance.
- Add more chicken broth as needed during cooking if the pasta absorbs too much liquid.
- For gluten-free, use gluten-free pasta substitutes.
- Fresh spinach is optional but adds nutrition and color—feel free to omit or substitute with kale.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
