Creamy Cajun Sausage Pasta
A quick and comforting one-pot dish combining smoky Cajun sausage, pasta, and a silky cheese-cream sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 oz pasta (penne or fusilli) These shapes catch the sauce well.
- 1 lb Cajun sausage (or smoked sausage) Sliced into 1/2-inch rounds.
- 1 tbsp Cajun seasoning Adjust to taste.
- 1 cup heavy cream Can use half-and-half for a lighter sauce.
- 1 cup shredded cheese (sharp cheddar or smoked gouda) Use preferred cheese for flavor.
- 1 medium onion, chopped For depth of flavor.
- 2 cloves garlic, minced Do not let it burn.
- 2 cups chicken broth To cook the pasta.
- 1 tbsp olive oil For sautéing the sausage and vegetables.
- to taste salt and pepper To season the dish.
- for garnish parsley Optional, for presentation.
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the sliced sausage and cook, stirring occasionally, until browned and slightly crisp at the edges, about 5–7 minutes.
- Add the chopped onion and minced garlic. Cook until the onion softens, about 3–4 minutes.
- Sprinkle in 1 tablespoon Cajun seasoning and stir for 30–60 seconds to toast the spices.
Cooking
- Pour in 2 cups of chicken broth and bring to a boil, scraping any browned bits from the bottom of the pot.
- Add 8 oz of pasta and cook in the broth until al dente, about 8–12 minutes, stirring occasionally.
- Reduce heat to low. Stir in 1 cup heavy cream and then add 1 cup shredded cheese a handful at a time until smooth.
Finishing
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped parsley if desired and serve hot.
Notes
For lighter sauce, use half-and-half instead of heavy cream. To store, refrigerate cooled pasta in an airtight container for 3–4 days. Can freeze in portions for up to 2 months.