Make a rich and spicy Cajun sausage pasta in a single pot for easy cleanup. This recipe is quick enough for a weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Cajun
Diet:Vegetarian
Ingredients
Scale
1 pound andouille sausage, sliced
1 tablespoon olive oil
1 medium 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)
1 (14.5 ounce) can diced tomatoes, undrained
3 cups chicken broth
8 ounces dry penne or rotini pasta
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
Add the chopped onion and bell pepper to the pot. Cook until softened, about 5 minutes.
Stir in the minced garlic, Cajun seasoning, thyme, and cayenne pepper (if using). Cook for 1 minute until fragrant.
Pour in the diced tomatoes (with their juice) and the chicken broth. Bring the mixture to a boil.
Add the dry pasta to the boiling liquid. Stir well to prevent sticking. Reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Stir in the heavy cream and the cooked sausage. Heat through for 2 minutes.
Remove the pot from the heat. Stir in the grated Parmesan cheese until the sauce is creamy. Season with salt and pepper as needed.
Serve immediately.
Notes
Adjust the amount of Cajun seasoning or cayenne pepper to control the spice level for your preference.
If the sauce seems too thick after adding the cream, add a splash more broth or milk until you reach your desired consistency.