Cajun seasoning was invented in 1950s Louisiana when French Acadians mixed Spanish paprika with African cayenne techniques.
One Pot Creamy Cajun Sausage Pasta
Dive into a bowl of comfort with this effortless One Pot Creamy Cajun Sausage Pasta! This mouthwatering dish combines zesty Cajun sausage and rich, velvety pasta in a single pot, making cleanup a breeze. With a sprinkle of fresh herbs and a hint of spice, it’s the perfect weeknight dinner that’s bound to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 red bell pepper
- 2 garlic cloves
- 1/2 yellow onion
- 1 tsp pepper (5 ml)
🥩Meat & Seafood(2)
- 2-3 cups beef broth (480-720 ml)
- 1 lb cajun style sausage (454 g)
🥛Dairy & Eggs(2)
- 3 oz cream cheese (85.1 g)
- 1/2 cup heavy cream (120 ml)
🫙Pantry Staples(1)
- 8-10 oz pasta (227-284 g)
🧂Spices & Seasonings(7)
- 1/2 tsp cayenne (2.5 ml)
- 1/2 tsp cumin (2.5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 1 tsp paprika (5 ml)
- 1 tsp salt (5 ml)
- 1/2 tsp thyme (2.5 ml)
📦Other(1)
- 1 14oz can of fire roasted tomatoes (397 g)
👨🍳 Instructions
- 1
Start by heating some olive oil. Add in your sliced sausage. This is already cooked, but we just want to get it nice and crispy. Go ahead and remove it.
- 2
A little more olive oil, onions, and peppers. Add about half of the homemade Cajun seasoning. Add in your garlic and give it about 30 seconds.
- 3
Add in your fire roasted tomatoes. Let that simmer for a few minutes, then add your beef broth and dry pasta.
- 4
Once most of that liquid's cooked off, add in your heavy cream and cream cheese. Add your fresh parmesan and the sausage back in.
💡 Pro Tips
- ✓Brown sausage until internal temperature reaches 165°F and exterior achieves Maillard browning at 280-300°F surface temp to develop complex flavors that will infuse the pasta cooking liquid.technique280-300°F surface temp
- ✓Use a 3:1 ratio of broth to pasta by volume because one-pot pastas need extra liquid to account for absorption and evaporation during the 12-15 minute cooking process.ingredient3:1 ratio
- ✓Add cream cheese at room temperature and whisk constantly to prevent breaking - cold dairy added to hot liquid can curdle due to rapid protein coagulation.technique
- ✓Bloom Cajun spices in hot oil for 30-45 seconds to activate fat-soluble flavor compounds like capsaicin and essential oils before adding liquid ingredients.timing30-45 seconds
- ✓Cook pasta until 85% done before adding dairy because residual starch will continue cooking and help thicken the sauce through gelatinization.timing85% doneness
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Cajun seasoning was invented in 1950s Louisiana when French Acadians mixed Spanish paprika with African cayenne techniques.
One Pot Creamy Cajun Sausage Pasta
Dive into a bowl of comfort with this effortless One Pot Creamy Cajun Sausage Pasta! This mouthwatering dish combines zesty Cajun sausage and rich, velvety pasta in a single pot, making cleanup a breeze. With a sprinkle of fresh herbs and a hint of spice, it’s the perfect weeknight dinner that’s bound to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 red bell pepper
- 2 garlic cloves
- 1/2 yellow onion
- 1 tsp pepper (5 ml)
🥩Meat & Seafood(2)
- 2-3 cups beef broth (480-720 ml)
- 1 lb cajun style sausage (454 g)
🥛Dairy & Eggs(2)
- 3 oz cream cheese (85.1 g)
- 1/2 cup heavy cream (120 ml)
🫙Pantry Staples(1)
- 8-10 oz pasta (227-284 g)
🧂Spices & Seasonings(7)
- 1/2 tsp cayenne (2.5 ml)
- 1/2 tsp cumin (2.5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 1 tsp paprika (5 ml)
- 1 tsp salt (5 ml)
- 1/2 tsp thyme (2.5 ml)
📦Other(1)
- 1 14oz can of fire roasted tomatoes (397 g)
👨🍳 Instructions
- 1
Start by heating some olive oil. Add in your sliced sausage. This is already cooked, but we just want to get it nice and crispy. Go ahead and remove it.
- 2
A little more olive oil, onions, and peppers. Add about half of the homemade Cajun seasoning. Add in your garlic and give it about 30 seconds.
- 3
Add in your fire roasted tomatoes. Let that simmer for a few minutes, then add your beef broth and dry pasta.
- 4
Once most of that liquid's cooked off, add in your heavy cream and cream cheese. Add your fresh parmesan and the sausage back in.
💡 Pro Tips
- ✓Brown sausage until internal temperature reaches 165°F and exterior achieves Maillard browning at 280-300°F surface temp to develop complex flavors that will infuse the pasta cooking liquid.technique280-300°F surface temp
- ✓Use a 3:1 ratio of broth to pasta by volume because one-pot pastas need extra liquid to account for absorption and evaporation during the 12-15 minute cooking process.ingredient3:1 ratio
- ✓Add cream cheese at room temperature and whisk constantly to prevent breaking - cold dairy added to hot liquid can curdle due to rapid protein coagulation.technique
- ✓Bloom Cajun spices in hot oil for 30-45 seconds to activate fat-soluble flavor compounds like capsaicin and essential oils before adding liquid ingredients.timing30-45 seconds
- ✓Cook pasta until 85% done before adding dairy because residual starch will continue cooking and help thicken the sauce through gelatinization.timing85% doneness