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One-Pot Creamy Cajun Sausage Pasta: The Ultimate Cozy Weeknight Dinner

Name: One-Pot Creamy Cajun Sausage Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 1 tablespoon olive oil; 14 ounces smoked sausage or andouille, sliced; 3 cloves garlic, minced; 1 small onion, diced; 1 red bell pepper, diced; 2 teaspoons Cajun seasoning; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 2 cups chicken broth; 1 cup heavy cream; 1 cup crushed tomatoes; 8 ounces rotini pasta; 1 cup shredded Parmesan cheese; Fresh parsley for garnish

A friendly, homey bowl of spicy, creamy pasta that comes together in a single skillet — perfect for busy weeknights when you want big flavor without the fuss. This one-pot creamy Cajun sausage pasta balances smoky sausage, tender rotini, and a luscious tomato-cream sauce to deliver comfort and a little heat in every forkful. For a related variation and inspiration, check out this creamy one-pot Cajun pasta guide that explores similar techniques.

Why make this recipe
If you’re tired of spending an evening washing pans and assembling complicated meals, this recipe solves that problem by delivering dinner in one pan with minimal cleanup. It’s also a fast route to a comforting, restaurant-style dish at home — smoky sausage and bold Cajun spices make it feel indulgent while the quick cooking time keeps it practical for busy households. Finally, it’s flexible: swap proteins, pasta shapes, or spice levels to suit what you have on hand.

Step-by-Step Guide to Making One-Pot Creamy Cajun Sausage Pasta

This section walks through each stage with practical tips so the dish turns out creamy, well-seasoned, and perfectly textured.

Prep and choose your equipment

Use a wide, heavy-bottomed skillet or sauté pan with a tight-fitting lid (10–12 inches works well). The wide surface lets pasta fit in a single layer so it cooks evenly in the liquid.
Measure and chop all ingredients before you begin: slice the sausage, dice the onion and pepper, and mince the garlic. Having everything ready keeps the cooking smooth and prevents the garlic from burning.

Brown the sausage (build flavor)

Heat 1 tablespoon olive oil over medium heat until shimmering but not smoking.
Add 14 ounces of sliced smoked sausage or andouille in a single layer. Let the slices sit undisturbed for 1–2 minutes to develop color, then stir and brown on the other side for another 1–2 minutes.
Browning creates fond (those brown bits) on the pan that will deepen the sauce’s flavor. If your sausage is high-fat, you can drain some excess fat after browning, leaving a tablespoon for sautéing the aromatics.

Sauté vegetables

Add the diced small onion and red bell pepper to the skillet with the sausage. Cook, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes.
Add the 3 cloves of minced garlic in the last 30–45 seconds and cook until fragrant. Avoid letting the garlic brown, as it can turn bitter.

Season the base

Stir in 2 teaspoons Cajun seasoning, 1 teaspoon paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Toss everything together so the spices bloom in the hot fat and coat the sausage and vegetables evenly.
Taste the mixture before adding liquid — Cajun seasoning can vary in saltiness, so you may want to add slightly less salt and adjust at the end.

Add liquids and tomatoes

Pour in 2 cups chicken broth, 1 cup heavy cream, and 1 cup crushed tomatoes. Stir thoroughly to combine, scraping any browned bits off the bottom of the pan — this will release all that flavor into the sauce.
Bring the mixture up to a gentle simmer over medium heat. Avoid a rolling boil which can evaporate too much liquid too quickly and make the sauce reduce unevenly.

Add the pasta

Add 8 ounces rotini pasta to the skillet and press it into the liquid using a spatula so the pasta is mostly submerged. The pasta cooks in the sauce, absorbing flavor as it softens.
Turn the heat down to low-medium so the surface barely bubbles. Cover the pan with the lid to trap steam and cook for 12–15 minutes, stirring every 3–4 minutes to prevent sticking and to check doneness. If the liquid gets absorbed too fast and the pasta is still firm, add a splash of extra broth or water.

Finish with cheese and adjust seasoning

When the pasta is tender and the sauce has thickened to a saucy consistency, stir in 1 cup shredded Parmesan cheese until melted and fully incorporated. The cheese helps thicken and enrich the sauce.
Taste and adjust seasoning: add more Cajun seasoning if you want more heat, salt if needed, or a pinch of sugar if the tomatoes taste too acidic.
If the sauce is too thick, stir in a little more heavy cream or broth until you reach the desired consistency.

Resting and serving

Remove the pan from heat and let it rest uncovered for 2–3 minutes so the sauce settles and becomes glossy.
Sprinkle with chopped fresh parsley for color and brightness, then serve hot.

Ingredients

1 tablespoon olive oil
14 ounces smoked sausage or andouille, sliced
3 cloves garlic, minced
1 small onion, diced
1 red bell pepper, diced
2 teaspoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups chicken broth
1 cup heavy cream
1 cup crushed tomatoes
8 ounces rotini pasta
1 cup shredded Parmesan cheese
Fresh parsley for garnish

Directions

Heat olive oil in a large skillet over medium heat and brown the sliced sausage.
Add onion, red bell pepper, and garlic, cooking until softened.
Stir in Cajun seasoning, paprika, salt, and black pepper.
Pour in chicken broth, heavy cream, and crushed tomatoes, stirring to combine.
Add the rotini pasta and press it into the liquid.
Bring to a gentle boil, reduce heat, cover, and simmer 12–15 minutes, stirring occasionally.
When the pasta is tender and the sauce is thickened, stir in Parmesan cheese.
Garnish with parsley and serve hot.

Best Way to Store One-Pot Creamy Cajun Sausage Pasta

Refrigerator: Store leftovers in an airtight container and refrigerate at 40°F (4°C) or below for up to 3–4 days.
Freezer: For longer storage, portion into airtight, freezer-safe containers and freeze at 0°F (-18°C) for up to 2–3 months.
Reheating temperature/time: Reheat gently on the stovetop over low heat until warmed through (internal temperature around 165°F / 74°C) or microwave in 1-minute bursts, stirring in between. Add a splash of broth or cream if the sauce has thickened too much after chilling.

Serving Suggestions for One-Pot Creamy Cajun Sausage Pasta

Keep it simple: Serve with a wedge of crusty bread or garlic bread to mop up the spicy, creamy sauce.
Add greens: A crisp green salad dressed with lemon or a lightly dressed arugula helps cut through the richness. Sauteed spinach or a side of steamed broccoli also work well.
Garnish boldly: Top with extra Parmesan, chopped scallions, or more parsley for freshness. A squeeze of lemon brightens the flavors if it feels heavy.
Beverage pairings: Pair with a chilled light-bodied white wine like a Sauvignon Blanc or a citrusy beer to balance the spice.

Tips to make One-Pot Creamy Cajun Sausage Pasta (Q&A style)

Q: How do I keep the sauce silky and prevent it from separating?
A: Use heavy cream rather than milk, and avoid boiling the sauce vigorously once the cream is added. Gentle simmering and finishing with the cheese off heat helps maintain a smooth texture.

Q: My pasta is sticking together while simmering — what should I do?
A: Stir every few minutes and press the pasta back into the liquid. If it looks dry before the pasta is cooked, add 1/4 cup warm broth or water at a time.

Q: Can I make this spicier without changing the whole recipe?
A: Yes — increase the Cajun seasoning a bit or add a pinch of cayenne pepper. Finely diced jalapeño or a dash of hot sauce added when finishing also works.

Variation (two easy substitutions)

Vegetarian swap (bullet): Replace the smoked sausage with thickly sliced smoked tempeh, seared mushrooms, or smoked tofu. Use vegetable broth instead of chicken broth to keep it fully plant-based.
Pasta and dairy alternatives (paragraph): If you prefer a different pasta shape, penne, fusilli, or rigatoni work just as well because they hold the sauce. For a dairy-free version, substitute the heavy cream with full-fat canned coconut milk and use a dairy-free Parmesan alternative; expect a slightly different flavor profile, but the texture remains richly satisfying.

FAQs

Q: How long does this take from start to finish?
A: About 30–35 minutes, including prep. Browning the sausage and simmering the pasta in the sauce are the main time components.

Q: Can I use pre-cooked pasta or leftover pasta?
A: No — this recipe relies on cooking the dry pasta in the sauce so it can absorb flavor. If you use pre-cooked pasta, add it at the very end just to warm through so it doesn’t overcook and get mushy.

Q: What if I only have lean sausage or chicken?
A: Lean proteins can be used, but add a tablespoon of butter or extra olive oil when sautéing the vegetables to provide some fat for flavor. If using raw chicken, cut into bite-sized pieces and brown thoroughly, then ensure it reaches an internal temperature of 165°F (74°C).

What to watch for (bullet-style quick reminders)

Don’t let the mixture boil aggressively after adding cream — simmer gently.
Press the pasta into the liquid so it cooks evenly.
Adjust salt at the end because Cajun seasoning may already contain sodium.

Variation-style substitution comparison

Sausage vs. Shrimp: If swapping sausage for shrimp, add peeled shrimp in the last 3–4 minutes of cooking so they remain tender. Shrimp creates a lighter, brinier profile compared to smoky sausage.
Rotini vs. Penne: Rotini’s twists catch more sauce and spices; penne offers a sturdier bite and is slightly better if you like each forkful to be evenly sauced. Either works — choose based on texture preference.

Troubleshooting common issues

Problem: Sauce is grainy after adding cheese. Solution: Remove from heat before stirring in Parmesan; add it gradually and stir until fully melted. If it still separates, whisk in a little warm cream or broth.
Problem: Pasta undercooked but liquid gone. Solution: Add 1/4 cup hot broth or water and continue simmering a few more minutes, covered.
Problem: Too spicy. Solution: Stir in a spoonful of sugar or additional cream to temper heat; serve with a cooling side like yogurt-based slaw.

Extra tips for meal prep and scaling

Make-ahead: Cook fully, cool, and refrigerate up to 3 days. Reheat on the stovetop with a splash of broth.
Freezer-friendly portions: Freeze individual servings for quick lunches; thaw overnight in the fridge before reheating.
Scaling up: Double the recipe in a large Dutch oven or two pans to maintain single-layer pasta coverage — too-small pans cause uneven cooking.

Leftover ideas

Baked twist: Transfer leftovers to a baking dish, top with extra Parmesan and breadcrumbs, and broil for 3–5 minutes until golden for a textured, casserole-like finish.
Stuffed peppers: Spoon chilled leftover pasta into halved bell peppers, top with cheese, and bake until peppers soften for a portable, reimagined meal.

FAQs — mixed formats

Q: Can I make this gluten-free?
A: Yes — use a gluten-free rotini and make sure your Cajun seasoning and sausage are certified gluten-free.

How can I reduce the calories without losing flavor?
Use half-and-half in place of heavy cream and swap smoked sausage for a lean turkey sausage. Increase the amount of vegetables to bulk up the dish.

Q: Is it possible to make this on the stovetop in an electric skillet or induction cooktop?
A: Absolutely. Just monitor heat carefully; induction heats quickly, so reduce temperature to maintain a gentle simmer when the cream is added.

Conclusion

This One-Pot Creamy Cajun Sausage Pasta is a dependable weeknight win — fast, flavorful, and flexible enough to suit many diets and pantry situations. For more cozy single-pan inspiration that complements this recipe, explore this cozy one-pan recipes collection. If you’d like an alternate tested method and variations from a reputable food site, see The Kitchn’s one-pot creamy Cajun pasta recipe for additional tips and ideas.