Cajun Sausage Pasta
If you need a quick dinner that tastes like comfort food but doesn’t leave you with a sink full of dishes, this Creamy Cajun Sausage Pasta is one of my favorite easy weeknight meals. It’s rich, cheesy, packed with smoky andouille sausage, and comes together in just one skillet. That spicy Cajun flavor mixed with creamy cheddar sauce is the kind of dinner everybody goes back for seconds on.
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I love making this on busy nights when I don’t feel like juggling a bunch of pots and pans. The pasta cooks right in the sauce, which means less cleanup and way more flavor. Around here, this recipe disappears fast, especially with a piece of garlic bread on the side.
If you love easy comfort food dinners, you might also enjoy Andouille Sausage Spaghetti, Cheesy Chorizo Orzo, Hashbrown Hamburger Casserole, or Creamy Steak Fettuccine.
Why You’ll Love This Recipe
- One Pan Meal: Everything cooks in a single skillet which makes cleanup so much easier.
- Quick and Easy: This dinner is ready in about 30 minutes from start to finish.
- Big Flavor: Smoky sausage, Cajun seasoning, tomatoes, and cheddar cheese make every bite rich and flavorful.
- Family Friendly: You can easily adjust the spice level to make it mild or extra spicy.
Ingredients
Cajun Sausage Pasta
Equipment
- Deep skillet or sauté pan with lid
- wooden spoon or spatula
- measuring cups and spoons
- Cheese grater
- knife and cutting board
Ingredients
- 13 ounces andouille sausage sliced into coins
- 1 tbsp. minced garlic
- 2 cups chicken broth
- ½ cup heavy cream
- 14 ounces petite diced tomatoes drained (use half the can for less tomatoes)
- 8 ounces bowtie pasta
- 2 cups freshly shredded cheddar cheese
- 1-2 tsp. cajun seasoning to taste
- salt and pepper to taste
Instructions
- Directions:
- In a deep skillet, add a small amount of oil and cook the sausage until it reaches your desired char.
- Add chicken broth, heavy cream, tomatoes, and cajun seasoning.
- Add the pasta, and heat over medium-high until it comes to a simmer.
- Put a lid on the pot, and simmer 12-14 minutes until pasta is al dente.
- Turn off the heat and add the shredded cheddar cheese. Stir until cheese is melted and combined.
- Add additional cajun seasoning, if desired, and salt and pepper, to taste.
Notes
- Slice the sausage evenly so it cooks at the same rate.
- Stir the pasta occasionally while simmering to keep it from sticking.
- Taste the sauce before serving and adjust the seasoning if needed.
- Let the pasta sit for a couple minutes before serving so the sauce thickens slightly.
Storage:
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Reheat gently on the stovetop or in the microwave with a splash of broth or cream to loosen the sauce. Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Freshly shredded cheddar melts much smoother than pre-shredded cheese.
- Use only half the tomatoes if your family prefers a creamier pasta sauce.
- Keep the heat low when adding the cheese so the sauce stays smooth and creamy.
- Add extra chicken broth if the pasta absorbs too much liquid before becoming tender.
- Try smoked sausage instead of andouille for a milder flavor.
- Stir in a handful of spinach at the end for an easy veggie boost.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Rotini, penne, or shells work great in this recipe. Cooking time may vary slightly depending on the pasta shape.
The pasta should be tender but still slightly firm in the center, also known as al dente.
Absolutely. Start with 1 teaspoon of Cajun seasoning and use smoked sausage instead of andouille for a milder version.
You can substitute half-and-half, though the sauce won’t be quite as rich and creamy.
