Cajun Sausage Pasta

Bowtie pasta with sliced sausage and creamy sauce, garnished with herbs.

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Cajun Sausage Pasta

This Creamy Cajun Sausage Pasta is a quick and flavorful one-pot dinner made with smoky andouille sausage, tender bowtie pasta, tomatoes, Cajun seasoning, heavy cream, and plenty of melted cheddar cheese. Ready in about 35 minutes, this creamy, cheesy pasta is an easy weeknight dinner with just the right amount of Cajun flavor.

Prep Time15

Cook Time20

Total Time35

Course: Main Dishes

Cuisine: American

Servings: Servings

Calories: 716kcal

Author: Kim Schob

Equipment

Ingredients

13 ounces andouille sausage sliced into coins
1 tablespoon minced garlic
2 cups chicken broth
½ cup heavy cream
14 ounces petite diced tomatoes drained
8 ounces bowtie pasta
2 cups freshly shredded cheddar cheese
1 to 2 teaspoons Cajun seasoning to taste
Salt to taste
Ground black pepper to taste
1 teaspoon cooking oil if needed for browning the sausage

Instructions

Heat a large, deep skillet over medium-high heat. Add a small amount of cooking oil, if needed.
Add the sliced andouille sausage and cook for 3 to 5 minutes, stirring occasionally, until browned and lightly charred around the edges.
Stir in the minced garlic and cook for about 30 seconds, or until fragrant.
Pour in the chicken broth and heavy cream. Add the drained petite diced tomatoes and 1 teaspoon Cajun seasoning. Stir until combined.
Stir the uncooked bowtie pasta into the skillet, making sure as much of the pasta as possible is submerged in the liquid.
Increase the heat to medium-high and bring the mixture to a gentle simmer.
Reduce the heat to maintain a gentle simmer and cover the skillet with a lid. Cook for 12 to 14 minutes, stirring occasionally, until the bowtie pasta is al dente.
Turn off the heat. Gradually add the freshly shredded cheddar cheese, stirring until completely melted and the sauce is smooth and creamy.
Taste the pasta and add additional Cajun seasoning, salt, and ground black pepper as desired.
Let the pasta rest for 2 to 3 minutes to allow the sauce to thicken slightly, then serve warm.

Notes

Let the cheddar sit out first: Cold cheese straight from the fridge cools the pan and clumps before it melts.
Sear the sausage in a single layer: Crowded coins steam instead of charring, so brown them in two batches if needed.
Reach for low-sodium broth: Andouille and Cajun seasoning both bring salt, and regular broth pushes the sauce over the line.
Check the sauce before you rest it: If it looks thin, simmer uncovered for a minute or two with the lid off.
Finish with something fresh: Sliced green onions or chopped parsley cut through the cream and wake the whole skillet up.

Nutrition