Why I’ll Love This Recipe
I swear by this recipe when I need comfort food that’s fast and fuss‑free. Everything cooks in one pot, and the flavor profile—creamy, slightly spicy, and deeply satisfying—keeps me craving more. It never fails to warm me up and impress everyone I serve.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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13 oz andouille sausage, sliced into medallions
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6 oz mushrooms, sliced
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½ red bell pepper, thinly sliced
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½ yellow bell pepper, thinly sliced
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3 garlic cloves, minced
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12 oz penne pasta
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½ cup diced fire‑roasted tomatoes
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3½ cups chicken broth
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2 Tbsp Cajun seasoning (salt‑free or adjust to taste)
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7 oz cream cheese
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Salt, to taste
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Fresh parsley, chopped (optional garnish)
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Red pepper flakes (optional for extra heat)
Directions
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In a large skillet or braiser over medium heat, brown the sausage slices until lightly crisp (about 4 minutes); remove and set aside.
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In the same pan, sauté mushrooms, peppers, and garlic for about 3–4 minutes until softened.
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Stir in pasta, diced tomatoes, chicken broth, and Cajun seasoning. Bring to a boil, then reduce heat to medium. Cover and simmer, stirring occasionally, for about 12–15 minutes until pasta is al dente.
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Reduce heat, add cream cheese in chunks, and stir until it melts into a silky, creamy sauce.
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Return the sausage to the skillet, stir to combine, taste and adjust salt as needed.
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Serve hot, garnished with fresh parsley and red pepper flakes if you like.
Servings and timing
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Servings: About 6 generous portions
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Total time: ~30 minutes
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Prep: 10 minutes
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Cook: 20 minutes
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Variations
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Safer spice: Use mild Italian sausage or kielbasa instead of andouille.
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Veggie add-ins: Stir in broccoli, spinach, onions, or more mushrooms for extra veggies.
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Cream swap: Gently substitute half‑and‑half or Greek yogurt for lighter creaminess.
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Custom heat: Control the spice by adjusting Cajun seasoning or adding red pepper flakes.
Storage/reheating
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To store: Place leftovers in an airtight container and refrigerate for up to 4 days.
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To reheat: Warm gently on the stove with a splash of broth or milk, stirring until smooth. Microwave works too—heat in short intervals, stirring and adding liquid as needed to keep it saucy.
FAQs
Can I use regular sausage instead of andouille?
Yes—I like using kielbasa or Italian sausage if I want a milder flavor or can’t find andouille; it still works great.
What if I don’t have fire-roasted tomatoes?
I often swap in regular diced tomatoes. The smoky flavor is slightly milder, but the sauce is still delicious.
Is this dish gluten-free?
If I use gluten-free pasta, the recipe is gluten-free. Always check the labels on sausage and seasoning to be sure.
Can I make this ahead?
Absolutely—I make the meal and refrigerate it; when reheating, I just stir in a little broth to refresh the sauce.
How do I thicken the sauce if it’s thin?
Let it simmer a bit longer uncovered, or whisk a slurry of cornstarch and water into the sauce to thicken gently.
Conclusion
This Cajun sausage pasta is my go‑to when I need a hearty, flavorful dinner without the hassle. With just one pot, we get rich creaminess, smoky sausage, and zesty spices in about 30 minutes. I hope it finds a lasting place in my rotation—and yours too!
