One Pot Creamy Cajun Sausage Pasta
Nothing says simple like a one pot dinner recipe and this creamy Cajun sausage pasta recipe is exactly that! Perfect for an easy weeknight dinner and can be easily customized for those who prefer a little less heat (or more!) or would like it even creamier (or less creamy too!).
Ingredients
- 13 oz.andouille sausage links ((about 4 links), sliced into medallions)
- 6 oz.fresh baby bella mushrooms (cleaned and thinly sliced)
- ½ mediumred bell pepper (stemmed, seeds removed, and thinly sliced)
- ½ mediumyellow bell pepper (stemmed, seeds removed, and thinly sliced)
- 3 largegarlic cloves (minced)
- 12 oz.gluten-free penne pasta
- ½ cupcanned, diced fire-roasted tomatoes
- 3 ½ cupschicken broth
- 2 tablespoonsno-salt or low-salt cajun seasoning mix
- 7 oz.cream cheese
- salt (to taste)
- fresh italian parsley (finely chopped (optional))
- red pepper flakes ((optional))
Directions
- 1
Cook sausage: Add the sausage to a large skillet or braiser over medium heat and sear the sausage medallions on both sides, until they crisp up a bit, about 4 minutes total (see notes). Remove and set aside on a paper towel lined plate. Don’t get rid of that sausage oil!
- 2
Cook veggies: Add the mushrooms, peppers, and garlic to the same skillet you cooked the sausage in and sauté for about 3 minutes, or just until the mushrooms begin to brown.
- 3
Add: Next, add the pasta, fire-roasted tomatoes, chicken broth, and Cajun seasoning to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
- 4
Cook: Once boiling, turn the heat down to medium and let the pasta simmer for roughly 12-15 minutes (see notes), stirring every couple of minutes until the pasta is tender and cooked al dente.
- 5
Add: Add the cream cheese to the skillet in chunks and stir until it has completely melted and created a thick and creamy sauce.
- 6
Combine: Add the sausage back into the skillet, add salt to taste, give everything another big stir, top the pasta with a sprinkling of fresh Italian parsley and red pepper flakes, and SERVE!