Name: Creamy Cajun Sausage Pasta (One Pot)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 12 oz smoked sausage, sliced; 8 oz penne pasta; 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 small onion, diced; 2 cloves garlic, minced; 2 cups chicken broth; 1 cup heavy cream; 1 tablespoon Cajun seasoning; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; Chopped parsley for garnish

Let’s Chat: Creamy Cajun Sausage Pasta (One Pot)

A few winters ago—I think it was a particularly chaotic Tuesday—I cobbled this dish together because I had, like, no energy but my hunger was a whole mood. I wanted something a little spicy, a little cozy, and, you know, required as few pans as possible (because let’s be real, washing up after a meal should be illegal). Anyway, after a couple attempts—one very questionable one with overcooked pasta (don’t ask)—I honed this creamy Cajun sausage pasta. It’s been in heavy rotation ever since, especially when my fridge looks half-empty but I need a dinner that feels like a hug. Oh, and bonus: my toddler actually eats it! Miracles do happen.

Why I Keep Coming Back to This Recipe

I pull this out whenever life gets ahead of me (which is… often). My family turns into absolute goofballs for it—my partner claims it reminds him of his college days, which, if you knew his cooking back then, was nothing like this, but I let him have the nostalgia. I also love that it all happens in one pot—less to clean, more time to collapse on the couch afterwards. And honestly, when I’m not in the mood for endless ingredient lists or ten-step sauces, this totally hits the spot. Sometimes I curse the pasta when it sticks but, well, that’s life. Once, I tried using leftover ham instead of sausage—didn’t work, but at least we had a good laugh and a quick backup grilled cheese. (Pasta adventures, right?)

All the Stuff You’ll Need (Plus Some Cheats)

1 lb (around 450g) smoked sausage—Andouille works wonders, but half the time I grab kielbasa or even just spicy Italian sausage if that’s what’s lying around
2 tsp Cajun seasoning—or more. Store-bought is totally fine, but if you feel wild, you can whip up your own like this homemade version (tbh, I’m usually too lazy)
1 small onion, chopped—not mandatory, but I swear it makes a difference
3 cloves garlic, minced—but sometimes I use the pre-chopped jar stuff (don’t judge!)
2 cups chicken broth—Grandma would use homemade, but I always just use better than bouillon (this stuff is magic)
1 can (14oz) diced tomatoes—fire-roasted is fancier but any will do
8 oz (about 230g) pasta—penne is ideal, but I’ve also used fusilli, or whatever shape is hanging out in the cupboard
1/2 cup heavy cream—one time I used half-and-half and it was fine, just less luxurious
1 cup grated Parmesan—I’ll admit, sometimes it comes from a green can, but real stuff if I have it
Salt, pepper, and a pinch of red pepper flakes, only if you want a bit more oomph

How I Make It (Usually While Half Distracted)

First, heat a big ol’ pot or deep skillet over medium heat, splash in a hint of oil. Toss in the sliced sausage, let it sizzle and get a bit brown on the edges (don’t stress if some bits stick, those make the sauce better). Set aside the sausage on a plate. Actually, sometimes I just push it to the side of the pan and keep going—no need for extra dirty dishes.
Now, add the onions (if you’re using them). Cook for a couple minutes til soft. Garlic goes in next—stir til it all smells great, but don’t let it burn. Burnt garlic is the culinary equivalent of putting your soks on the wrong feet.
Dump the sausage back in, sprinkle that Cajun seasoning in. Give everything a really good toss so it’s nicely coated. Here, I usually sneak a taste—chef’s privilege.
Pour in your chicken broth and the whole can of tomatoes. Bring it up to a low boil. Don’t worry if it looks a little weird at this stage. It always does.
Pasta time! Add it straight in—no pre-boiling, just toss it all in. If your pot is looking full, that’s normal. Stir, lower the heat, cover, and let it bubble gently. Stir here and there (pasta sometimes tries to glue itself to the bottom; what can you do?). Cook about 10-12 minutes; check for tenderness.
Once the pasta is tender, reduce heat to low. Pour in your cream, and sprinkle in most of the Parmesan (save a bit for serving, if you remember—sometimes I forget and just dump it all in). Stir til creamy and dreamy.
Taste; add salt, pepper, flakes. Eat a spoonful to ‘test’ it—purely scientific, of course.

What I’ve Learned (Usually the Hard Way)

If you use a pot that’s too small, pasta will stick, make a mess, and probably ruin your day. Bigger is better here.
Sometimes I forget the Parmesan, and it’s honestly still delicious. Cream makes almost anything work.
Let it sit for a few minutes before serving—it thickens a bit, and the flavors get all chummy together. Or just eat it straight away if patience isn’t your thing (sometimes I cave).

Swaps, Experiments, and One That Was a Bit Off

Tried this with turkey sausage—lighter, but lost some of that smoky punch. Kids loved it though.
Added spinach once for the “health” factor. It wilted down nicely.
Ham… just, nope. Was a bit odd in the Cajun vibe. Wouldn’t repeat.
Half-and-half instead of cream in a pinch? Fine. Oat milk? Actually, not terrible, but a bit thin.

What You’ll Probably Need—Unless You Get Creative

You for sure want a decent big pot or deep skillet for this (Dutch oven style is ideal, but once I used my mom’s random aluminum soup pot, worked fine). If you only have a shallow pan, try cooking the pasta separate and mixing it all together at the end. Not exactly one-pot, but it gets you close.

How to Store It (If You Somehow Have Leftovers)

This actually tastes even better the next day, but—real talk—it barely lasts past dinner in my house. Pop leftovers in a container in the fridge (good for about 3 days, if you’re lucky). In theory, you can freeze it, but cream sauces get a little weird when thawed. Still, desperate times, etc. I reheat it gently with a splash more cream or broth to bring back the creamy magic.

How I Like to Serve It—And a Slight Digression

I usually just plop a big scoop on a plate, sprinkle more Parm, and hand it to whoever’s nearby. But if you’re feeling fancy, some crusty bread is amazing for chasing down the sauce. My Aunt Ida’s tradition is to serve all pastas with a side of pickled veggies—I thought she was nuts, but it’s grown on me. Oh, and if you love a little green, a salad totally works. Or, just eat it straight from the pot; no shame.

Stuff I Learned By Accident (So You Don’t Have To)

I tried rushing the creamy step once and added the cream before the pasta was cooked. Total mistake—the cream split, turned into a grainy mess. Let the pasta finish, then add the creamy things at the end.
Used too much Cajun spice one time—had to serve it with a side of yoghurt. Decent save, actually.
If the sauce looks thin, just let it hang out off the heat for 5 minutes. It thickens as it cools, promise.

Questions Folks Have Actually Asked Me

Can I make it less spicy?: Definitely. Use less Cajun seasoning (or just sprinkle it on at the end to taste). Actually, I like mine a bit milder anyway, so sometimes I just skip the red pepper flakes altogether.
Is there a dairy-free version?: Sorta! Use coconut cream or a rich oat milk, but it won’t be quite as silky. Still, I’ve done it for lactose-intolerant friends and they were pretty happy.
What kind of sausage is best?: People swear by Andouille, and it’s classic, but honestly whatever you’ve got should work. I once used smoked tofu for a veggie pal—it tasted surprisingly good, though not quite the same.
Do I really only need one pot?: Yes, that’s the deal! Unless you forget and use too small a pot (which I did once—never again), in which case you’ll need a second to finish it off. Haha (except, not that funny at the time).
Could I double the recipe?: Totally doable, just watch the pot size. Doubling tends to up the ooze factor, so stir more often. Or just make two batches; I do this for parties sometimes.

Bonus: if you want to flex more Cajun knowledge, check out this deep dive on Cajun cooking. I got lost in it for hours instead of meal-planning—oops.

Creamy Cajun Sausage Pasta (One Pot): My Real-Life Recipe Guide