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The Ultimate One-Pot Creamy Cajun Sausage Pasta (Ready in 30 Minutes)

Close-up of creamy cajun sausage pasta featuring rotini, sliced sausage, and green peppers.
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Make this rich, spicy Cajun Sausage Pasta in a single pot for a flavorful weeknight dinner with minimal cleanup. This recipe uses smoky sausage and bold spices for a restaurant-style comfort meal.

Ingredients

Scale
  • 1 pound smoked sausage (Andouille or Kielbasa), sliced
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Cajun seasoning (or more, to taste)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 12 ounces dry pasta (penne or rotini work well)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place the sliced sausage in a large, deep skillet or Dutch oven over medium-high heat. Cook until the sausage is browned on both sides, about 5 to 7 minutes. Remove the sausage with a slotted spoon and set it aside, leaving about 1 tablespoon of drippings in the pot.
  2. Add the olive oil to the pot if needed. Add the chopped onion and bell pepper. Cook until the vegetables soften, about 5 minutes.
  3. Add the minced garlic, Cajun seasoning, thyme, and cayenne pepper (if using). Stir constantly for about 1 minute until fragrant.
  4. Pour in the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a boil.
  5. Add the dry pasta to the boiling liquid. Stir well to prevent sticking. Reduce the heat to medium-low, cover the pot, and simmer for 10 to 12 minutes, or until the pasta is cooked al dente according to package directions, stirring occasionally.
  6. Once the pasta is cooked, stir in the heavy cream, the cooked sausage, and the grated Parmesan cheese. Stir until the sauce is heated through and creamy. Do not let it boil after adding the cream.
  7. Taste the pasta and add salt and black pepper as needed. You may not need much salt due to the sausage and broth.
  8. Serve immediately, garnished with fresh chopped parsley.

Notes

  • If you prefer Kielbasa over Andouille, the flavor will be slightly milder but still delicious.
  • For a thicker sauce, let the mixture simmer uncovered for the last few minutes of cooking time.
  • You can add 1 cup of frozen shrimp during the last 5 minutes of cooking for added protein.

Nutrition

Find it online: https://cookingbycarla.com/cajun-sausage-pasta-one-pot-creamy-recipe/