One Pot Creamy Cajun Pasta

This creamy Cajun sausage pasta has become my go-to dinner for busy weeknights when I need something satisfying that doesn't require hours in the kitchen. The rich, spicy flavors come together in one pot, creating a comforting meal that feels indulgent without the fuss.

I first made this pasta during a particularly chaotic evening when I had forgotten to plan dinner. The whole family devoured it so enthusiastically that it immediately earned a permanent spot in our regular rotation. Even my spice-cautious daughter requests it weekly!

Ingredients

• Cajun andouille sausage: Brings authentic smokiness and depth to the dish. Look for a quality brand with visible spices in the meat for best flavor.
• Garlic: Adds aromatic foundation. Fresh is best but jarred works in a pinch.
• Chicken broth: Creates the cooking liquid for the pasta while adding savory depth.
• Heavy cream: Transforms the sauce into something luxurious without requiring a separate roux.
• Rotel tomatoes: Provide acidity, texture and heat in one convenient can. Choose original or mild based on your spice preference.
• Bowtie pasta: Holds up well in one pot cooking and catches sauce in its crevices.
• Cheddar cheese: Melts beautifully for that gooey, stretchy texture. Freshly shredded melts more smoothly than pre-packaged.
• Cajun seasoning: Ties everything together with its signature flavor profile. Brands vary significantly in salt content.

Step-by-Step Instructions

Brown the Sausage:

Heat your largest lidded skillet over medium heat without adding oil. Add the sliced andouille sausage and cook for about 5 minutes, stirring occasionally. You want a nice golden brown color on both sides of the coins. This caramelization is crucial for developing deep flavor in the final dish. Once browned, transfer the sausage to a paper towel lined plate, but leave all that flavorful rendered fat in the pan.

Create the Sauce Base:

Add the chopped garlic directly to the sausage drippings and sauté for about 60 seconds, stirring constantly to prevent burning. The garlic should become fragrant but not brown. Immediately pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release any browned bits. These bits contain concentrated flavor that will enhance your sauce.

Build the One Pot Wonder:

Pour in the Rotel tomatoes with their juices, the heavy cream, and sprinkle in about 1 teaspoon of Cajun seasoning. Stir everything together until well combined, then add the dry pasta, ensuring it's all submerged in the liquid. Cover the skillet with a lid, reduce heat to low, and allow simmering gently for approximately 14 minutes. The pasta will absorb the flavorful liquid as it cooks.

Finish with Richness:

Once the pasta has reached al dente texture, remove the lid and return the cooked sausage to the skillet. Sprinkle the shredded cheddar cheese over the top and gently fold everything together until the cheese melts completely into a silky sauce that coats every piece of pasta. The residual heat should melt the cheese perfectly without needing additional cooking time.

Save

The Rotel tomatoes are my secret weapon in this recipe. I discovered their transformative power when I accidentally grabbed them instead of plain diced tomatoes years ago. That happy accident led to this dish becoming our family favorite, with my husband claiming he can identify my cooking by the distinctive Rotel flavor profile!

Storage and Reheating

This pasta stores remarkably well in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers sometimes even better than the original meal. When reheating, add a splash of cream or milk to restore the silky sauce consistency, as the pasta tends to absorb liquid during storage. Reheat gently on the stovetop or in 30-second microwave intervals, stirring between each to ensure even warming.

Smart Substitutions

This recipe welcomes thoughtful modifications based on what you have available. Smoked sausage can replace andouille for a milder flavor profile perfect for sensitive palates. Penne or rotini work beautifully in place of bowtie pasta. For a lighter version, half and half can substitute for heavy cream, though the sauce will be slightly less rich. Monterey Jack or Pepper Jack cheese offer wonderful alternatives to cheddar, with the latter adding an extra spicy kick for heat enthusiasts.

Vegetable Boosters

Transform this indulgent pasta into a more balanced meal by incorporating vegetables. Bell peppers and onions make natural additions that complement the Cajun flavor profile. Sauté them after cooking the sausage but before adding the garlic. Frozen peas can be stirred in during the final minute of cooking for a pop of color and sweetness. For a substantial nutrition boost, wilt fresh spinach into the hot pasta just before serving, letting the residual heat gently cook the greens.

Cultural Context

This dish represents the beautiful evolution of Cajun cuisine beyond Louisiana. Traditional Cajun cooking rarely featured pasta or cheese, instead focusing on rice-based dishes like jambalaya and gumbo. This modern interpretation brings the distinctive spice profile of Cajun cooking to a format that appeals to contemporary home cooks looking for convenience without sacrificing flavor. The andouille sausage maintains authenticity while the creamy, cheesy elements appeal to American palates.

Recipe FAQs

→ Can I substitute the andouille sausage with something else?

Yes, you can substitute andouille sausage with smoked sausage for a milder flavor, or use chicken sausage, kielbasa, or even Italian sausage. Each will give the dish a different flavor profile while maintaining the dish's hearty character.

→ How do I adjust the spice level?

To make it milder, use regular smoked sausage instead of andouille and mild diced tomatoes without chilies. For extra heat, add additional cajun seasoning, cayenne pepper, or red pepper flakes to taste. Remember that some cajun seasonings are saltier than others, so adjust accordingly.

→ Can I use a different pasta shape?

Absolutely! While bowtie (farfalle) pasta works wonderfully, you can substitute penne, rotini, cavatappi, or even medium shells. Just be aware that different pasta shapes may require slightly different cooking times, so check for doneness periodically.

→ What vegetables can I add to this dish?

This dish is versatile and works well with sautéed bell peppers, onions, mushrooms, spinach, broccoli, or asparagus. Add hearty vegetables like peppers and onions at the beginning with the garlic, and more delicate vegetables like spinach at the end of cooking.

→ Is there a dairy-free alternative for the heavy cream?

You can substitute the heavy cream with full-fat coconut milk, cashew cream, or a dairy-free cooking cream. The flavor profile will change slightly, but you'll still achieve a creamy texture. For the cheese, use a dairy-free cheddar alternative that melts well.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or milk as the pasta will have absorbed much of the sauce. Reheat gently on the stovetop or in the microwave until warmed through.