Description
A quick, one-pot creamy Cajun sausage pasta that uses simple ingredients like smoked sausage, cheddar cheese, and pasta water to create a rich, restaurant-quality sauce without the hassle or high cost.
Ingredients
Scale
- 1 pound Smoked Sausage (Andouille or Kielbasa), sliced into half-moons
- 2 tablespoons Unsalted Butter
- 1 medium Yellow Onion, diced
- 1 medium Green Bell Pepper, diced
- 4 cloves Garlic, minced
- 2 tablespoons Cajun Seasoning
- 1 cup Heavy Cream
- 1 cup Chicken Broth (low-sodium)
- 8 ounces Uncooked Pasta (Penne, Rigatoni, or Rotini)
- 1 cup Shredded Cheddar Cheese, divided
- 2 tablespoons Fresh Parsley, chopped
- Salt and Black Pepper to taste
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the sliced smoked sausage to the dry pot and sear for 3-4 minutes until browned and releasing oils.
- Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add butter to the pot. Once melted, add the diced onion and green bell pepper. Sauté for 5 minutes until softened and translucent.
- Add the minced garlic and Cajun seasoning. Stir constantly for 1 minute, being careful not to burn the garlic.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
- Add the uncooked pasta, heavy cream, and half of the shredded cheddar cheese. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and simmer for 8-10 minutes, stirring and tasting the pasta every 3 minutes until al dente. Add a splash of broth or water if it gets too dry.
- Remove the pot from heat. Stir in the reserved browned sausage and the remaining half of the cheddar cheese. The residual heat will melt the cheese.
- Taste and adjust seasoning with salt and black pepper. If too thick, add a splash of milk or broth. Serve immediately, topped with fresh parsley.
Notes
Do not add too much liquid as the pasta absorbs it. Stir frequently to prevent sticking. Use sharp cheddar for better flavor balance. If using a salty sausage, reduce added salt. Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of milk or broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 4
- Sodium: 1200
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: Cajun sausage pasta, one pot pasta, budget dinner, creamy sausage pasta, easy weeknight dinner, Andouille sausage recipe, kielbasa pasta