Description
A bold, comforting, and creamy one-pan pasta dish featuring spicy andouille sausage, bell peppers, and a rich Cajun cream sauce. Ready in just 30 minutes, this recipe is perfect for busy weeknights and feeds a crowd.
Ingredients
Scale
- 1 pound penne or rigatoni pasta
- 12 ounces andouille sausage, sliced into half-moons
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- 1/2 cup chicken broth (low-sodium)
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons butter
- Salt and pepper to taste
- Reserved pasta water as needed
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water, then drain pasta and set aside.
- While pasta cooks, heat a large skillet over medium-high heat. Add sliced sausage and cook for 3-4 minutes until browned and crispy. Remove sausage from pan, leaving rendered fat behind.
- Reduce heat to medium. Add diced onion and bell pepper to the skillet. Cook for 3-4 minutes until onions are translucent. Add minced garlic and Cajun seasoning, stirring constantly for 1 minute until fragrant.
- Pour in chicken broth and scrape up browned bits from the bottom of the pan. Simmer for 1 minute.
- Add heavy cream and stir well. Simmer gently for 3-4 minutes until the sauce thickens slightly.
- Remove skillet from heat. Stir in Parmesan cheese until melted and smooth.
- Add the cooked pasta and browned sausage back into the skillet. Toss to coat evenly in the sauce. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
- Stir in 2 tablespoons of cold butter at the very end for a glossy finish. Taste and adjust salt if needed.
Notes
For best results, use fresh minced garlic rather than jarred. Ensure the sausage is well-browned to develop flavor. Do not rinse the pasta after draining. The sauce may thicken in the fridge; reheat gently with a splash of milk or cream. This recipe does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 650
- Sugar: 4
- Sodium: 850
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 68
- Fiber: 3
- Protein: 22
Keywords: Cajun pasta, creamy sausage pasta, one-pan dinner, 30 minute meals, andouille sausage, weeknight dinner, easy pasta recipe