Description
This One Pot Creamy Cajun Sausage Pasta is a flavorful and comforting meal featuring tender rigatoni cooked in a spicy tomato and Cajun seasoned broth, combined with browned andouille sausage, sautéed vegetables, and a rich cream and Parmesan cheese sauce. Perfect for a quick, hearty weeknight dinner, it requires minimal cleanup and delivers big on taste with a creamy, spicy kick.
Ingredients
Units
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Main Ingredients
- 1 tablespoon olive oil
- 12 ounces andouille sausage, sliced into 1/4-inch rounds
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 tablespoon minced garlic
- 1 tablespoon Cajun seasoning
- 1 pound rigatoni or penne pasta
- 4 cups chicken broth
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
- Brown the Sausage: In a large deep skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the sliced andouille sausage and cook, stirring occasionally, for 3 to 4 minutes until the sausage is nicely browned.
- Sauté Vegetables: Add the diced yellow onion and red bell pepper to the pan. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables start to soften.
- Add Garlic and Cajun Seasoning: Stir in 1 tablespoon minced garlic and 1 tablespoon Cajun seasoning. Cook for about 1 minute to allow the spices to toast and become fragrant.
- Add Broth, Tomatoes, and Pasta: Pour in 4 cups chicken broth, add the 2 cans of undrained diced tomatoes, and then add the rigatoni pasta. Stir everything well to combine and press the pasta gently below the liquid surface.
- Simmer Pasta: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15 to 18 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Create Cornstarch Slurry: Remove about 1/2 cup of the cooking liquid from the pot and place it in a small bowl or measuring cup. Whisk in 2 tablespoons cornstarch until fully dissolved, forming a slurry. Pour the slurry back into the pot and stir thoroughly to combine and begin thickening the sauce.
- Add Cream and Cheese: Stir in 1 cup heavy cream and 1 cup shredded Parmesan cheese. Simmer uncovered for another 2 to 3 minutes until the sauce thickens and the cheese fully melts into the creamy sauce.
- Serve and Garnish: Remove the skillet from the heat. Garnish the pasta with 2 tablespoons chopped fresh parsley if desired. Serve the pasta warm for the best flavor and texture.
Notes
- Use andouille sausage for authentic Cajun flavor, but smoked sausage can be a substitute.
- The pasta type can be rigatoni, penne, or any short pasta that holds sauce well.
- Be sure to stir occasionally during cooking to prevent the pasta from sticking to the bottom of the pot.
- If sauce is too thick, add a splash more chicken broth to loosen it.
- Fresh parsley is optional but adds a nice fresh finish to the dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or cream.
