Creamy Cajun Sausage Pasta
A quick and easy one-pot pasta dinner featuring smoky sausage, the Cajun holy trinity, and a rich, creamy sauce infused with bold Cajun seasoning.
Ingredients
The Core Players:
- 1 tablespoon olive oil 15 {ml}
- 1 lb 450 {g} smoked beef or turkey sausage, sliced into rounds
- 1 small yellow onion diced
- 1 green bell pepper diced
- 2 ribs celery diced
- 3-4 cloves garlic minced
The Flavor Bosses:
- 2-3 tablespoons Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes optional
The Saucy Stuff:
- 2 cups low-sodium chicken broth 480 {ml}
- 1 14.5 oz / 411 {g} can diced tomatoes, undrained
- 8 oz 225 {g} short pasta (penne, rigatoni, etc.)
- 1 cup heavy cream 240 {ml}
The Finishing Touches:
- 1 cup 100 {g} freshly grated Parmesan cheese
- 2 green onions thinly sliced
- Salt and black pepper to taste
Instructions
- Brown the Sausage: In a large Dutch oven or deep skillet, heat olive oil over medium-high heat. Add sliced sausage and cook until well-browned on both sides, about 5-6 minutes total. Remove sausage with a slotted spoon and set aside.
- Sauté the Vegetables: In the same pot, add diced onion, bell pepper, and celery. Cook for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
- Bloom the Spices: Stir in Cajun seasoning, dried thyme, and red pepper flakes (if using). Cook for 30 seconds to toast the spices.
- Build the Sauce & Cook Pasta: Pour in chicken broth and diced tomatoes with their juices, scraping up any browned bits. Bring to a simmer. Add the dry pasta and browned sausage, stirring to submerge. Cover, reduce heat to medium-low, and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
- Finish the Sauce: Reduce heat to low. Stir in heavy cream and heat through for 1-2 minutes. Remove pot from heat. Stir in grated Parmesan cheese until melted and sauce is creamy.
- Serve: Taste and adjust seasoning with salt and black pepper. Garnish with sliced green onions and serve immediately.
Notes
For a lighter version, half-and-half can be substituted for heavy cream, though the sauce will be thinner. Pre-grated Parmesan cheese may not melt as smoothly. Always taste and adjust seasoning at the end, as Cajun seasoning blends vary in saltiness