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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: 20 min
Total time: 30 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

This cozy, creamy pasta comes together in one skillet, packing smoky sausage, tender rotini, and a kick of Cajun spice into a silky tomato-cream sauce — perfect for busy weeknights. It’s forgiving, fast, and sticks to the ribs without a lot of fuss; for a full walk-through including extra tips, check the easy one-pot Cajun sausage pasta tutorial that inspired this version.

Why make this recipe
This recipe stands out because it balances ease, comfort, and bold flavor: everything cooks in one pan, the sauce finishes velvety thanks to cream and Parmesan, and the Cajun spices give it character without needing a long list of ingredients. It’s the kind of meal that feels indulgent but is quick enough to become a weeknight staple.

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

What you’ll need (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 the 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced sausage and brown it on both sides until it develops a nice crust and releases some of its flavorful oils — about 4–5 minutes. Browning here builds the foundation of flavor.
Push the sausage to the edges of the pan and add the diced onion, red bell pepper, and minced garlic to the center. Cook, stirring occasionally, until the vegetables are softened and aromatic — roughly 4–5 minutes.
Stir in the 2 teaspoons Cajun seasoning, 1 teaspoon paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon salt, coating the vegetables and sausage. Toast the spices for 30–45 seconds to bloom their flavor.
Pour in 2 cups chicken broth, 1 cup heavy cream, and 1 cup crushed tomatoes, stirring gently to combine everything into a uniform sauce. Scrape any browned bits off the bottom of the pan to incorporate that flavor.
Add 8 ounces rotini pasta to the skillet and press it down into the liquid so most of the pasta is submerged. This helps the pasta cook evenly in the sauce.
Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover the skillet and cook for 12–15 minutes, stirring occasionally and checking that the pasta is cooking through and the sauce is thickening. Add a splash more broth if the pan dries out before the pasta is tender.
When the pasta is tender and the sauce has reached a creamy, slightly thickened consistency, stir in 1 cup shredded Parmesan cheese until melted and smooth. Taste and adjust seasoning as needed.
Garnish with chopped fresh parsley and serve hot, ladling plenty of sauce over each portion.

Why this method works

Browning the sausage first creates rich, savory flavor that infuses the sauce.
Cooking the pasta directly in the sauce means the starch released helps thicken and bind everything together for a cohesive, restaurant-style finish.
Finishing with Parmesan gives the sauce body and a gentle, salty tang without overwhelming the Cajun notes.

Best Way to Store One-Pot Creamy Cajun Sausage Pasta

Refrigerator: Store in an airtight container for 3–4 days at 34–40°F (1–4°C).
Freezer: Freeze in a freezer-safe container for up to 2 months at 0°F (-18°C).
Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or broth to restore creaminess.

Serving Suggestions for One-Pot Creamy Cajun Sausage Pasta

For a simple weeknight plate, serve with a bright, crisp salad of baby greens, lemon vinaigrette, and shaved red onion to cut the richness.
Add a side of crusty bread or garlic toast to mop up the creamy sauce — a crunchy contrast is especially welcome here.
For a heartier spread, serve with roasted green beans or a sheet-pan of seasoned broccoli tossed with olive oil and lemon zest.
If you want to elevate it for guests, top each portion with a sprinkle of extra Parmesan, a squeeze of fresh lemon, and a few red pepper flakes.

Tips to make One-Pot Creamy Cajun Sausage Pasta
Q: How do I keep it saucy and not gluey when reheating?
A: Reheat gently over low heat and add a splash of chicken broth or cream; stirring frequently prevents the sauce from separating and helps restore silkiness.

Q: Can I make it less spicy?
A: Reduce the Cajun seasoning to 1 teaspoon and omit extra black pepper, or use a milder smoked sausage instead of spicy andouille.

Q: How can I avoid overcooked pasta in a one-pot method?
A: Start checking for doneness a few minutes earlier than the recipe suggests and stir more frequently toward the end; every stovetop and pan conducts heat differently.

Variations

Swap-and-Scale: Replace smoked sausage with sliced chicken sausage, kielbasa, or even firm chickpeas for a vegetarian twist (omit the sausage and use a smoky smoked paprika and vegetable broth).
Dairy-light option: Substitute half-and-half for heavy cream and reduce the Parmesan to 1/2 cup to keep it lighter; for a non-dairy route, use a creamy plant-based milk plus a tablespoon of white miso for umami.

Helpful technique note: If using a nonstick skillet, brown the sausage in two batches so pieces sear instead of steaming. If you prefer a saucier result, increase chicken broth by 1/2 cup and finish with an extra 1/2 cup cream.

Variation comparison (quick)

Traditional: Smoked andouille + heavy cream + Parmesan = richest flavor.
Lighter: Chicken sausage + half-and-half + less cheese = lighter but still satisfying.
Vegetarian: Chickpeas + smoked paprika + vegetable broth = smoky, protein-rich, meat-free option.

Frequently Asked Questions (FAQs)

Q: Can I use a different pasta shape?
A: Yes — short pasta like penne, fusilli, or shells work well. Adjust the cooking time slightly based on the pasta package instructions, checking for doneness early.

Q: How do I make this gluten-free?
A: Use a gluten-free rotini and verify that your chicken broth and seasonings are gluten-free; cooking time may vary, so check the pasta for tenderness.

Q: Is there a dairy-free version?
A: For dairy-free, swap the heavy cream for full-fat coconut milk or an unsweetened plant-based creamer and use a dairy-free Parmesan alternative or nutritional yeast for a savory finish.

What to do with leftovers

Reheat a single portion in the microwave with a splash of broth and cover to retain moisture.
Transform leftovers into a baked pasta: spread in a small baking dish, top with extra cheese, and bake at 375°F (190°C) until bubbly and golden.

Troubleshooting common issues

Sauce too thin: Simmer uncovered for a few extra minutes to reduce and thicken, or stir in a small handful of grated Parmesan to bind.
Sauce too thick or pasta undercooked: Add hot broth in 1/4-cup increments and stir until pasta finishes cooking.
Too salty: Add a splash of cream or more crushed tomatoes to mellow the saltiness, or stir in a peeled, halved potato while reheating to absorb excess salt (remove before serving).

A few presentation tips

For an eye-catching finish, sprinkle finely chopped parsley and a small dusting of smoked paprika over each plate.
Serve family-style in the skillet for casual gatherings — it looks inviting and keeps leftovers warm longer on the table.

Make-ahead and timing

If you need to prep ahead, sauté the sausage and vegetables the day before and store them in the fridge. When ready to cook, combine with broth, cream, tomatoes, and pasta and follow the remaining steps. This cuts active evening time down to about 15–20 minutes.

Nutritional note (brief)
This dish is calorie-dense and rich due to the heavy cream, sausage, and Parmesan. For lighter options, choose leaner sausage, reduce cream, or swap in low-fat dairy alternatives while boosting vegetables for fiber.

Extra flavor boosters (optional)

Add a splash of white wine when deglazing after browning the sausage for a more complex sauce.
Stir in a handful of baby spinach at the very end for color and a nutritional lift — it wilts quickly into the warm sauce.
Finish with a squeeze of fresh lemon to brighten the richness.

FAQs (alternate formats)

Bold question style:
How spicy is this recipe? It depends on your Cajun seasoning — most store-bought blends give a medium heat; reduce the amount or choose mild sausage for less spice.
Can I double the recipe? Yes, but use a larger, deep-sided skillet or a wide Dutch oven to maintain enough liquid coverage for the pasta to cook evenly.
Short bullet-list FAQs:
- Q: Can I freeze leftovers? A: Yes, up to 2 months; thaw overnight before reheating.
- Q: What cheese works best? A: Freshly shredded Parmesan melts best — pre-grated can become grainy.
- Q: Any garnish ideas? A: Parsley, extra Parmesan, lemon zest, or red pepper flakes.

Final serving thought
This dish shines when it’s shared — the warm, creamy sauce and smoky sausage pair beautifully with chilled salads or a simple vegetable side. It’s a flexible crowd-pleaser that rewards small tweaks, so taste and adjust as you go.

Conclusion

If you enjoy one-pan comfort meals, you might also like this curated collection of cozy one-pan ideas on The Stalk, which offers similar weeknight-friendly inspiration: cozy one-pan recipes on The Stalk. For another take on one-pot Cajun pasta with helpful technique notes, see the detailed recipe and tips at The Kitchn: The Kitchn’s one-pot creamy Cajun pasta recipe.