One-Pot Creamy Cajun Sausage Pasta
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A hearty one-pot pasta with crispy Cajun-seasoned sausage, fire-roasted tomatoes, peppers, and onions in a creamy cream-cheese sauce. The dish is finished with Parmesan for extra savory richness.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Pasta
- 25 g
- 55 g
- 150 g
Cajun Seasoning
- 6 g
- 2 g
- 2 g
- 1 g
- 1 g
- 3 g
- 2 g
- 1 g
- 6 g
- 600 g
- 120 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 2.19 kg before cooking, which is about 550 g per serving.
Steps
Combine the salt, black pepper, paprika, cumin, thyme, garlic powder, onion powder, and cayenne in a small bowl to make the Cajun seasoning blend.
Heat 1 tablespoon of the olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.
Add the sliced sausage and cook for several minutes, turning occasionally, until the cut surfaces are browned and crisp. Because the sausage is already cooked, this step is for developing color and texture rather than cooking it through.
Transfer the browned sausage to a plate and reserve it. Leave any browned bits in the pot for flavor.
Add the remaining 1 tablespoon olive oil to the same pot. Add the onion and red bell pepper and sauté for about 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add about half of the Cajun seasoning blend to the vegetables and stir until they are evenly coated and fragrant.
Add the minced garlic and cook for about 30 seconds, stirring constantly, just until fragrant; do not let it brown.
Add the fire-roasted tomatoes with their juices and stir, scraping the bottom of the pot to loosen any browned sausage bits.
Let the tomato mixture simmer for a few minutes so the flavors begin to combine and the liquid is hot.
Pour in 2 cups of the beef broth and stir in the dry pasta and the remaining Cajun seasoning. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer.
Cook the pasta uncovered, stirring frequently so it does not stick, until it is nearly tender and most of the broth has been absorbed. Add some or all of the remaining 1 cup broth if the pasta needs more liquid before it is tender.
Add the heavy cream and cream cheese. Stir over low heat until the cream cheese has melted completely and the sauce is smooth and creamy.
Return the browned sausage to the pot and stir to distribute it throughout the pasta. Cook for another 1 to 2 minutes, until the sausage is hot and the pasta is fully tender.
Stir in the freshly grated Parmesan until melted into the sauce. Taste and adjust seasoning if needed, then serve hot.
Notes
The description specifies ranges of 2 to 3 cups broth and 8 to 10 oz pasta; the exact amount needed depends on the pasta shape and the size of the cooking vessel. The transcript also mentions olive oil and fresh Parmesan without quantities, so practical amounts were estimated.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 874
- Protein
- 32 g
- Carbs
- 62 g
- Fat
- 55 g
- Fiber
- 5 g
Where the calories come from
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