One-Pot Creamy Cajun Sausage Pasta (Print)
Smoky sausage and bowtie pasta coated in a velvety Cajun cream sauce for a hearty, one-pot meal.
# Ingredients:
→ Main Ingredients
01 -
340 g smoked sausage, sliced into rounds
02 -
225 g farfalle pasta, uncooked
03 -
1 tablespoon olive oil
04 -
1/2 medium onion, finely diced
05 -
3 cloves garlic, minced
06 -
1 can (410 g) diced tomatoes, undrained
07 -
480 ml low sodium chicken broth
08 -
240 ml heavy cream
09 -
110 g shredded cheddar cheese or Monterey Jack blend
10 -
1 1/2 to 2 tablespoons Cajun seasoning, to taste
11 -
1/2 teaspoon paprika
12 -
Salt, to taste
13 -
Freshly ground black pepper, to taste
→ Optional Additions
14 -
1/2 cup (75 g) diced bell peppers
15 -
1/4 teaspoon red pepper flakes
16 -
25 g grated Parmesan cheese
17 -
Fresh parsley or green onions, for garnish
# Steps:
01 -
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook for 4 to 5 minutes until browned on both sides. Remove sausage and set aside.
02 -
In the same pot, add onion and sauté for 2 to 3 minutes until soft. Add minced garlic and cook for 30 seconds, stirring constantly.
03 -
Return sausage to the pot. Stir in uncooked farfalle pasta, diced tomatoes with juice, chicken broth, Cajun seasoning, paprika, salt, and black pepper. Mix thoroughly to combine.
04 -
Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 12 to 14 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
05 -
Lower the heat. Pour in heavy cream and stir until fully incorporated and sauce is smooth.
06 -
Add shredded cheese and stir until melted and the sauce is creamy. Simmer uncovered for 2 to 3 minutes to thicken. Adjust seasoning to taste.
07 -
Transfer to serving bowls. Garnish with fresh parsley or sliced green onions. Serve hot.
# Additional Notes:
01 -
For extra spice, add red pepper flakes along with the Cajun seasoning. Use Monterey Jack cheese for a milder result or blend with cheddar for added flavor.