Name: Creamy Cajun Sausage Pasta (One Pot)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 12 oz smoked sausage, sliced; 8 oz penne pasta; 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 cups chicken broth; 1 cup heavy cream; 1 cup diced tomatoes (canned, drained); 2 teaspoons Cajun seasoning; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; Chopped parsley, for garnish

If we were neighbors, I would 100 percent bring you a bowl of this Creamy Cajun Sausage Pasta and then hover, awkwardly, waiting for you to take a bite. It is that kind of weeknight comfort. I started making this on a rainy Tuesday when I was out of patience and, frankly, out of groceries. Pulled together some sausage, a bag of pasta, a splash of cream, and well, now my family asks for it by name. There was one time I tried to fancy it up, but honestly, the simple version wins. Also, a tiny confession, I stir and sneak a bite before calling everyone to the table. Quality control.

Why I keep making this on busy nights

I make this when the day ran long and I want dinner in one pot with minimal washing up. Less scrubbing means more TV time, right
My family goes a bit wild for the creamy, spicy sauce. It hugs the pasta; it hugs your soul too. Okay, that sounded dramatic, but you get it.
It uses pantry stuff. Pasta, broth, cream. Sausage from the freezer. That little tin of Cajun seasoning you forgot you had.
If spice scares you, you can totally dial it down. I did the first few times because I am a wimp before coffee.
I used to struggle with dry pasta dishes. This one is consistently saucy, even if you, uh, forget it for a minute while texting.

What you need, plus a few swaps

12 ounces andouille sausage, sliced into coins. I love andouille for the smoky kick, but kielbasa or any smoked sausage works. Chicken sausage in a pinch.
1 tablespoon olive oil and 1 tablespoon butter
1 small onion, diced
1 bell pepper, diced any color
3 cloves garlic, minced
1 to 1 and a half tablespoons Cajun seasoning. My grandmother swore by Tony Chacheres, but honestly any blend is fine. Or mix your own with this guide I like from The Kitchn.
3 cups low sodium chicken broth
8 ounces to 12 ounces short pasta, like penne, rotini, or rigatoni. I sometimes use shells because they catch the sauce like tiny cups.
1 can 14.5 ounces diced tomatoes, optional but lovely
3/4 cup heavy cream. Half and half works, you may want a splash more to get that silky finish.
2 ounces cream cheese, optional, for extra creamy vibes
1/2 cup freshly grated Parmesan plus more for serving. Any good hard cheese will do in a pinch.
Fresh parsley or green onion, a handful, chopped
Lemon wedge, optional, for a bright little squeeze at the end
Salt and black pepper to taste

Side note that does not belong anywhere but here. Last time I made this, my neighbor knocked to borrow sugar and left with a bowl of pasta, and now I think I owe the whole cul de sac dinner. Worth it.

Alright, here is how I cook it

Heat a large heavy pot over medium to medium high. Add the oil and butter. When it shimmers, brown the sausage on both sides, about 4 to 6 minutes. Let it get some good color, this is flavor. Do not stir constantly, let it sit a bit.
Push the sausage to the edges or remove to a plate if your pot is cozy. Add the onion and bell pepper. Cook until softened and a bit glossy, 4 to 5 minutes. Stir in the garlic for 30 seconds. It will smell like dinner now, promise.
Sprinkle in the Cajun seasoning. Toast it for 30 seconds while stirring so it blooms. If the pot looks dry, add a tiny drizzle of oil.
Pour in the broth and the tomatoes if using. Scrape up those browned bits form the pan bottom with a wooden spoon, that is the good stuff.
Add the dry pasta. Bring to a strong simmer, then drop heat to medium low, cover, and cook 10 to 12 minutes, stirring once or twice so nothing sticks. Do not worry if it looks a bit brothy right now, the pasta will drink some and the cream will bring it together.
Remove the lid. Stir in the heavy cream and the cream cheese if you are using it. Simmer uncovered 2 to 3 minutes until the sauce starts to thicken a touch. This is where I usually sneak a taste for salt and heat.
Turn off the heat. Stir in Parmesan until it melts. Squeeze in a little lemon if you like a bright note. The sauce will look a bit loose but it thickens as it sits a few minutes. And yes, you should let it rest, even if patience is not your thing.
Taste and adjust. More Cajun seasoning for spice, a pinch of salt if needed, or a splash of broth if it got too thick. Finish with parsley or green onion.
Serve hot and watch it vanish. Do you see that glossy sauce, like velvet on pasta

Notes from the messy middle

Salt levels vary a lot in Cajun blends and in sausage. Actually, I find it works better if you salt at the end after tasting.
If your pasta is almost done but there is too much liquid, just simmer with the lid off for a minute or two. On second thought, do not crank the heat too high or dairy can get fussy.
Too thick If it turns stodgy, splash in a little broth or milk to loosen it. It is forgiving, which I appreciate in a meal and also in life.
I think this tastes even better the next day when the flavors marry, though its perilously close to gone by then.

Variations I have tried

Shrimp and sausage combo. Stir in peeled shrimp in the last 3 minutes and cook just until pink. Fancy, fast, brilliant.
Veggie loaded. Add sliced mushrooms with the onions, and a handful of spinach at the end. It wilts like a charm.
Lighter vibe. Use turkey sausage and half and half. Good, not as luxe, but still weeknight worthy.
Extra spicy. A pinch of cayenne and a few dashes of hot sauce. Y all, it sings.
The one that did not quite work. I tried swapping Greek yogurt for cream. It curdled when I rushed it and the tang fought the Cajun flavors. Not awful, just not it.

Gear I use and what to do if you dont have it

One big pot. A Dutch oven is ideal for heat retention. But a deep skillet with tall sides works fine, I have done it, no stress.
Wooden spoon for scraping the browned bits.
Microplane for the Parmesan. If you do not have one, any grater will do, or buy pre grated. My grandmother would not approve, but dinner happens.
A lid. If your pot has no lid, cover with a baking sheet or even foil. I said a lid is essential, then I remembered I have used a baking sheet many times.

How I stash leftovers

Fridge it in a sealed container for 3 to 4 days. Reheat gently on the stove with a splash of milk or water to loosen the sauce. You can use the microwave in bursts, stirring between. For safety times, the chart on FoodSafety dot gov is solid.

Freezing I have done it and it is okay, but the creamy sauce can separate a bit. If you do freeze, thaw overnight and reheat low and slow with a little extra cream stirred in. Though honestly, in my house it never lasts more than a day.

Ways we like to serve it

With a simple green salad and a sharp vinaigrette to cut the richness.
Garlic bread if we are feeling bold. Or just buttered toast, I am not fancy.
Steamed broccoli with a squeeze of lemon. Kids eat more when it is next to creamy pasta, go figure.
At our table, someone always finishes with a blizzard of Parmesan. Family tradition at this point.

Pro tips learned the slightly hard way

I once tried rushing the browning step and regretted it because the sausage tasted flat. Let it sear, do not fuss.
I tossed in the cream at a full boil once, it split a bit. Now I add cream off heat or at a gentle simmer, and it stays silky.
Too little liquid means sticky pasta. If the pot looks dry before the pasta is tender, splash in a quarter cup of broth and keep going.
If you over salt, a small squeeze of lemon and a spoon of cream can bring it back. Learned that on a salty Tuesday.

Questions you have asked me

Can I make this gluten free
Yes. Use a sturdy gluten free pasta and watch the liquid. Some brands drink more broth, so you may need an extra quarter cup. Keep it gently simmering so it does not break apart.

Is it very spicy
Not unless you make it that way. Start with 1 teaspoon of Cajun seasoning, taste, and add more. Also choose a milder sausage if heat is a worry.

Which sausage is best
Andouille is classic for Cajun flavor. If you are curious about what makes andouille special, this short read from The Spruce Eats is helpful.

Can I use milk instead of cream
You can, but it might not be as lush and it can split if the heat is high. Lower the heat and add a teaspoon of cornstarch mixed with milk first if you go this route.

Can I leave out the tomatoes
Totally. It will be creamier and a smidge richer. I do both depending on mood.

How do I make my own Cajun seasoning
I follow a simple blend with paprika, garlic, onion, oregano, thyme, and a bit of cayenne. This guide from The Kitchn is clear and easy.

Do I need a Dutch oven
It is great, but not required. A deep skillet or even a wide saucepan will do. Cover it with a baking sheet if you do not have a lid. Sorted

Can I make it ahead
Yes. It thickens as it sits. Add a splash of broth or milk when reheating to bring the sauce back to life. And weirdly, I tend to think the flavor gets rounder overnight.

Alright, that is it. If you make it, tell me how spicy you went. I am nosy about heat levels.