Description
This One Pot Creamy Spicy Cajun Sausage Pasta is a weeknight wonder that combines bold flavors with minimal cleanup. Enjoy tender pasta enveloped in a luscious, spicy, and creamy sauce that will satisfy your cravings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound beef Cajun sausage, sliced or crumbled
- 1 yellow or white onion, chopped
- 1 bell pepper, chopped (green, red, or yellow)
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 4 cups chicken or beef broth (low-sodium)
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- 12 ounces short-cut pasta (penne, rotini, fusilli, or farfalle)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Fresh parsley or green onions for garnish (optional)
Instructions
- Brown the Beef Cajun Sausage: Start by heating a tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add your sliced or crumbled beef Cajun sausage and cook, stirring occasionally, until it's nicely browned and cooked through. Remove the cooked sausage from the pot with a slotted spoon and set it aside, leaving any delicious rendered fat in the pot.
- Sauté the Aromatics: Reduce the heat to medium. To the same pot with the rendered sausage fat, add your chopped onion and bell peppers. Sauté for about 5-7 minutes, stirring occasionally, until they've softened and the onion is translucent.
- Add the Garlic and Seasoning: Stir in the minced garlic and your Cajun seasoning blend. Cook for just 1 minute more, stirring constantly, until the garlic is fragrant.
- Deglaze and Add Tomatoes: Pour in the chicken or beef broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Stir in the fire-roasted diced tomatoes (undrained). Bring the mixture to a gentle simmer.
- Cook the Pasta: Add your short-cut pasta directly into the simmering liquid. Stir to ensure the pasta is submerged. Bring the mixture back to a boil, then reduce the heat to medium-low, cover the pot, and simmer for 12-15 minutes, or until the pasta is al dente. Stir the pasta every 2-3 minutes to prevent sticking.
- Introduce the Cream and Sausage: Once the pasta is cooked to your liking, remove the pot from the heat. Stir in the heavy cream and return the cooked beef Cajun sausage to the pot. Stir well to combine.
- Melt in the Cheese: Sprinkle in the grated Parmesan cheese and Monterey Jack cheese. Stir continuously until the cheeses are completely melted and the sauce is smooth.
- Taste and Serve: Taste the pasta and adjust the seasoning as needed. Serve immediately, garnished with fresh parsley or green onions if desired.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
Keywords: Stir frequently to prevent sticking, and adjust the spice level to your preference. Use high-quality ingredients for the best flavor.