Cajun Sausage Pasta – Easy 30-Minute One-Pan Dinner

You know those evenings when you're staring at the fridge, hoping something will jump out and make itself for dinner? I've been there more times than I can count. That's exactly why I created this Cajun Sausage Pasta. It's the dinner that saves those nights — a warm, creamy, slightly spicy bowl of comfort that comes together in one pan, with minimal fuss and maximum flavor.

This dish is perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. The smoky sausage and Cajun spices create a rich, savory sauce that clings to every noodle, and the cream adds a luxurious touch that makes it feel indulgent. You can adjust the heat to your family's liking, making it as mild or as fiery as you want.

Whether you're a seasoned cook or just starting out, this recipe is forgiving and flexible. It's the kind of meal that welcomes substitutions and improvisation, so you can make it your own. And the best part? There's only one pan to wash at the end. Let's get started.

About the Ingredients

12 oz (340g) andouille sausage, sliced into 1/4-inch rounds

Andouille adds authentic smoky flavor. Substitute with smoked kielbasa or chicken sausage for a lighter option.

1 tablespoon olive oil

For browning the sausage. Use any neutral oil if you prefer.

1 small yellow onion, diced

Adds sweetness and depth. A sweet onion or shallot works well too.

3 cloves garlic, minced

Fresh garlic is best, but 1/2 teaspoon garlic powder can be used in a pinch.

1 red bell pepper, sliced

Adds color and crunch. Any color bell pepper works; or use a poblano for extra kick.

2 cups (480ml) low-sodium chicken broth

Homemade or store-bought. Low-sodium lets you control the salt. Vegetable broth works too.

1 can (14.5 oz / 411g) diced tomatoes, undrained

Fire-roasted adds extra smokiness. Regular diced tomatoes are fine.

1 cup (240ml) heavy cream

For creaminess. Half-and-half or full-fat coconut milk can be used for a lighter version.

2 tablespoons Cajun seasoning

Store-bought or homemade. Adjust to taste; reduce for less heat.

8 oz (227g) penne pasta

Any short pasta like rigatoni or fusilli works. Gluten-free pasta is a great swap.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts best. Pre-shredded is okay but may not melt as smoothly.

Salt and black pepper, to taste

Essential for balancing flavors. Taste before adding extra salt.

Tips & Tricks

• Use a large skillet or Dutch oven to give the pasta room to cook and the sauce to thicken.
• Slice the sausage into even rounds so they brown uniformly.
• If the sauce gets too thick, add a splash of pasta water or broth to loosen it.

Step-by-Step Instructions

1. Brown the Sausage

Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the sausage slices in a single layer and cook for 4-5 minutes until browned on both sides. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.

2. Sauté Aromatics

Reduce heat to medium (350°F / 175°C). Add the onion and bell pepper to the same skillet. Cook for 4-5 minutes until softened and fragrant. Add the garlic and cook for 30 seconds until aromatic.

3. Add Liquids and Seasoning

Pour in the chicken broth, diced tomatoes with their juices, and Cajun seasoning. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

4. Cook the Pasta

Stir in the uncooked penne pasta. Cover and let it simmer gently for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed. The sauce should be slightly thickened and bubbling around the edges.

5. Add Cream and Cheese

Reduce heat to low (300°F / 150°C). Pour in the heavy cream and sprinkle in the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

6. Combine and Serve

Return the browned sausage to the skillet. Stir everything together and cook for 2-3 minutes until heated through. The pasta should be coated in a silky, creamy sauce. Serve hot, garnished with extra Parmesan if desired.

Delicious Variations

• Add a handful of fresh spinach at the end and stir until wilted for extra greens.
• Swap the penne for whole wheat or gluten-free pasta for a healthier twist.
• Make it extra spicy by adding sliced jalapeños or a dash of hot sauce.

How to Store Cajun Sausage Pasta

Frequently Asked Questions

I hope this Cajun Sausage Pasta becomes your new weeknight hero. Give it a try and let me know how it turns out in the comments below! And remember, you're doing better than you think.

Cajun Sausage Pasta

Cajun Sausage Pasta is a creamy, spicy one-pan dinner that's ready in 30 minutes and packed with smoky flavor.

★★★★½ 4.8 (187 ratings)

15 minPrep time30 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 12 oz (340g) andouille sausage, sliced into 1/4-inch rounds
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 2 cups (480ml) low-sodium chicken broth
• 1 can (14.5 oz / 411g) diced tomatoes, undrained
• 1 cup (240ml) heavy cream
• 2 tablespoons Cajun seasoning
• 8 oz (227g) penne pasta
• 1/2 cup (50g) grated Parmesan cheese
• Salt and black pepper, to taste

📋 Instructions

1. 1Brown the Sausage — Heat olive oil in a large skillet over medium-high heat (375°F / 190°C). Add the sausage slices in a single layer and cook for 4-5 minutes until browned on both sides. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
2. 2Sauté Aromatics — Reduce heat to medium (350°F / 175°C). Add the onion and bell pepper to the same skillet. Cook for 4-5 minutes until softened and fragrant. Add the garlic and cook for 30 seconds until aromatic.
3. 3Add Liquids and Seasoning — Pour in the chicken broth, diced tomatoes with their juices, and Cajun seasoning. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
4. 4Cook the Pasta — Stir in the uncooked penne pasta. Cover and let it simmer gently for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed. The sauce should be slightly thickened and bubbling around the edges.
5. 5Add Cream and Cheese — Reduce heat to low (300°F / 150°C). Pour in the heavy cream and sprinkle in the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
6. 6Combine and Serve — Return the browned sausage to the skillet. Stir everything together and cook for 2-3 minutes until heated through. The pasta should be coated in a silky, creamy sauce. Serve hot, garnished with extra Parmesan if desired.

👨‍🍳 Chef's Note: For a lighter version, use half-and-half instead of heavy cream and reduce the Parmesan to 1/4 cup.

Servings: 6

Cuisine: Cajun

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat