Description
A comforting, one-pot weeknight dinner featuring smoked sausage, bell peppers, and pasta simmered in a rich, creamy Cajun-spiced sauce. Ready in 30 minutes with minimal cleanup.
Ingredients
Scale
- 1 pound smoked sausage (Andouille or kielbasa), sliced into half-moons
- 2 tablespoons unsalted butter (divided)
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream (full-fat)
- 1 cup Parmesan cheese, freshly grated
- 12 ounces rotini or penne pasta
- 2–3 stalks green onions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
Instructions
- Prep ingredients: Slice sausage, dice onion and pepper, mince garlic, and grate Parmesan cheese.
- Heat 2 tablespoons of butter in a large Dutch oven or deep skillet over medium-high heat. Add sliced sausage and cook for 3-4 minutes until browned and crisp. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.
- Reduce heat to medium. Add diced onion and red bell pepper to the pot. Sauté for 3-4 minutes until onions are translucent and peppers soften.
- Add minced garlic and Cajun seasoning. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add uncooked pasta and stir to combine. Ensure pasta is mostly submerged; add a little water if needed. Bring to a boil.
- Reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring every 2-3 minutes, until pasta is al dente and most liquid is absorbed.
- Reduce heat to low. Stir in heavy cream and let simmer for 1-2 minutes. Return cooked sausage to the pot.
- Gradually stir in grated Parmesan cheese until melted and sauce is thick and smooth. If too thick, add pasta water a tablespoon at a time.
- Remove from heat. Stir in remaining 1 tablespoon of butter. Taste and adjust salt if needed.
- Serve immediately, topped with sliced green onions and fresh parsley.
Notes
Use low-sodium broth to control saltiness as Cajun seasoning and sausage are salty. Grate your own Parmesan to avoid anti-caking agents that cause graininess. Do not overcook pasta as it continues to absorb liquid off the heat. For a vegetarian version, swap sausage for extra veggies and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 650
- Sugar: 4
- Sodium: 850
- Fat: 32
- Saturated Fat: 15
- Carbohydrates: 65
- Fiber: 3
- Protein: 25
Keywords: Cajun sausage pasta, one pot dinner, creamy pasta, weeknight dinner, easy recipes, family meals, spicy pasta