One Pot Creamy Cajun Sausage Pasta (Printable Version)

Smoky sausage, tender pasta, and creamy Cajun-spiced sauce—all in one pot

# Ingredient List:

→ Meats

01 - 12 oz smoked sausage (andouille or kielbasa), sliced into 1/4-inch rounds

→ Vegetables

02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 3 cloves garlic, minced

→ Spices & Seasonings

06 - 1 1/2 teaspoons Cajun seasoning (plus more to taste)
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon salt (adjust to taste)

→ Pasta & Dairy

10 - 12 oz penne pasta (or other short pasta)
11 - 2 cups low-sodium chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup grated Parmesan cheese

→ Optional Garnish

14 - 2 tablespoons chopped fresh parsley

# Step-by-Step Instructions:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add sliced sausage and cook until browned, about 4–5 minutes. Remove sausage with a slotted spoon and set aside.
02 - In the same pot, add onion and bell pepper. Sauté until softened, about 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in Cajun seasoning, smoked paprika, salt, and black pepper. Return sausage to the pot and mix to coat with spices.
04 - Add uncooked pasta, chicken broth, and heavy cream. Stir well, scraping any browned bits from the bottom.
05 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12–14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
06 - Remove from heat. Stir in Parmesan cheese until creamy. Taste and adjust seasoning if needed.
07 - Garnish with chopped parsley and serve hot.

# Tips from hearthlykitchen:

01 -
  • Everything happens in one pot, which means fewer dishes and more time on the couch
  • The sauce clings to every curve of pasta, creating bites that are impossibly rich without feeling heavy
02 -
  • The pasta continues absorbing liquid even after you turn off the heat, so if the sauce looks too thick, splash in a little more broth
  • Pre-grated Parmesan often has anti-caking agents that make the sauce grainy, so grate your own if possible
03 -
  • Cut your sausage slightly thicker than you think you should, it shrinks as it cooks
  • If the sauce is too spicy, a little more cream or Parmesan will tame the heat

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