Description
This Indulgent Creamy Cajun Sausage Pasta is a flavorful and comforting one-pan dinner ready in just 30 minutes. Featuring smoky Andouille sausage, a rich and creamy Cajun-spiced tomato sauce, and tender bowtie pasta, this dish balances spice and creaminess perfectly. Ideal for a quick weeknight meal, it’s easily customizable with lighter sausage or cheese substitutes to suit your preferences.
Ingredients
Scale
Pasta
- 8 ounces bowtie pasta (any pasta shape can work, but bowtie adds visual appeal)
Sausage and Sauce
- 14 ounces smoked sausage (Andouille is best, but turkey or chicken sausage can lighten the dish)
- 1 tablespoon olive oil (vegetable or canola oil is a great substitute)
- 2 tablespoons Cajun seasoning (adjust to your spice preference)
- 14.5 ounces canned diced tomatoes (can substitute with fresh tomatoes if desired)
- 1 cup heavy cream (half-and-half can be a lighter alternative)
- 1 cup shredded cheddar cheese (can be swapped with other melting cheeses like Monterey Jack)
- Salt, to taste
- Pepper, to taste
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over high heat. Add the bowtie pasta and cook according to the package directions until al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside, allowing it to retain a bit of moisture for the sauce.
- Cook Sausage: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced smoked sausage and cook for approximately 5-7 minutes, stirring occasionally until the sausage is nicely browned and caramelized on both sides.
- Add Seasoning and Tomatoes: Reduce the heat to medium and sprinkle in the Cajun seasoning, stirring well to coat the sausage. Next, pour in the canned diced tomatoes along with their juices, and let the mixture simmer for about 3-4 minutes to marry the flavors.
- Make Creamy Sauce: Pour the heavy cream into the skillet, stirring constantly to combine all the flavors. Allow the sauce to bubble gently for about 2-3 minutes, thickening nicely into a rich, creamy base.
- Combine Pasta and Sauce: Gently fold the cooked bowtie pasta into the creamy Cajun sauce in the skillet, tossing to ensure every piece is delightfully coated with the flavorful sauce.
- Season and Serve: Adjust the seasoning with salt and pepper to taste. Remove the skillet from the heat and dish out your creamy Cajun sausage pasta into bowls. Garnish with fresh parsley or additional cheese if desired for extra flavor and presentation.
Notes
- You can substitute Andouille sausage with turkey or chicken sausage for a lighter version.
- Use half-and-half instead of heavy cream for a lower-fat alternative; however, the sauce will be slightly less rich.
- Feel free to swap cheddar cheese with Monterey Jack or any melty cheese you prefer.
- If you like your pasta spicier, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- Fresh parsley or extra shredded cheese makes a lovely garnish to enhance both flavor and appearance.
- Bowtie pasta is recommended for its visual appeal but any pasta shape will work well.
