One-Pot Creamy Cajun Sausage Pasta

Ingredients

• 1 lb Cajun-style sausage (Sliced; use fully cooked sausage if following the video method)
• 2 tbsp Olive oil (Divided, for browning the sausage and sautéing the vegetables)
• 0.5 Yellow onion (Diced or sliced)
• 1 Red bell pepper (Sliced or diced)
• Cajun seasoning (Use the homemade blend below; the transcript says to add about half with the vegetables, reserving the remainder for the dish)
• 1 tsp Salt (For the Cajun seasoning)
• 1 tsp Black pepper (For the Cajun seasoning)
• 1 tsp Paprika (For the Cajun seasoning)
• 0.5 tsp Ground cumin (For the Cajun seasoning)
• 0.5 tsp Dried thyme (For the Cajun seasoning)
• 1 tsp Garlic powder (For the Cajun seasoning)
• 1 tsp Onion powder (For the Cajun seasoning)
• 0.5 tsp Cayenne pepper (For the Cajun seasoning)
• 2 cloves Garlic (Minced)
• 14 oz Fire-roasted tomatoes (One can, including its juices)
• 2.5 cups Beef broth (Use 2 to 3 cups as needed; add enough liquid for the pasta to cook)
• 9 oz Dry pasta (Use 8 to 10 oz; short pasta works well)
• 0.5 cup Heavy cream (Add after most of the broth has cooked off)
• 3 oz Cream cheese (Cut into small pieces to help it melt smoothly)
• 0.25 cup Parmesan cheese (Freshly grated; added at the end as stated in the transcript)

Steps

1. 1

   Combine the salt, black pepper, paprika, cumin, thyme, garlic powder, onion powder, and cayenne in a small bowl to make the Cajun seasoning blend.

2. 2

   Heat 1 tablespoon of the olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.

3. 3

   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.

4. 4

   Transfer the browned sausage to a plate and reserve it. Leave any browned bits in the pot for flavor.

5. 5

   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.

6. 6

   Add about half of the Cajun seasoning blend to the vegetables and stir until they are evenly coated and fragrant.

7. 7

   Add the minced garlic and cook for about 30 seconds, stirring constantly, just until fragrant; do not let it brown.

8. 8

   Add the fire-roasted tomatoes with their juices and stir, scraping the bottom of the pot to loosen any browned sausage bits.

9. 9

   Let the tomato mixture simmer for a few minutes so the flavors begin to combine and the liquid is hot.

10. 10

    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.

11. 11

    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.

12. 12

    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.

13. 13

    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.

14. 14

    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 per serving

• main
• one-pot
• pasta
• comfort food
• Cajun-inspired
• sausage
• creamy
• stovetop