Cajun Sausage Pasta Recipe
This delightful one-pot creamy Cajun sausage pasta is a weeknight savior, offering bold flavors and customizable heat levels. Perfectly balanced with smoky sausage, tender pasta, and a rich, creamy sauce, this dish is ready to impress in just 30 minutes.
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Servings: 6
Ingredients
- 3 ½ cups chicken broth
- ½ cup fire-roasted tomatoes diced
- 6 oz. baby bella mushrooms thinly sliced and cleaned
- 13 oz. andouille sausage links about 4 links, sliced into medallions
- 2 tablespoons Louisiana Cajun seasoning e.g., McCormick Grill Mates
- 7 oz. cream cheese
- ½ medium yellow bell pepper stemmed, seeded, and sliced
- ½ medium red bell pepper stemmed, seeded, and sliced
- 12 oz. gluten-free penne pasta
- 3 large garlic cloves minced
- Fresh Italian parsley finely chopped (optional)
- Red pepper flakes optional
Instructions
- Sear the sliced sausage medallions in a large skillet or braiser over medium heat until browned and slightly crisp, approximately 4 minutes. Transfer the sausage to a paper towel-lined plate while reserving the rendered sausage oil in the skillet.
- In the same skillet, sauté the mushrooms, yellow and red bell peppers, and minced garlic for about 3 minutes, or until the mushrooms develop a light brown color.
- Add the pasta, diced fire-roasted tomatoes, chicken broth, and Cajun seasoning to the skillet. Stir to combine the ingredients evenly, then cover the skillet and bring the mixture to a boil.
- Lower the heat to medium and simmer the pasta for 12–15 minutes, stirring every couple of minutes to prevent sticking. Cook until the pasta is tender and al dente.
- Add chunks of cream cheese to the skillet, stirring continuously until it has melted into a rich, creamy sauce.
- Return the cooked sausage to the skillet, stirring to coat it evenly in the sauce. Garnish with freshly chopped parsley and red pepper flakes, if desired. Serve immediately.
Notes
- For a less spicy dish, reduce the Cajun seasoning slightly or omit the red pepper flakes.
- If you prefer a thicker sauce, let the pasta rest for a few minutes before serving to absorb more of the liquid.