30-MInute Cajun Sausage Pasta
A quick, one-pot pasta packed with protein-rich sausage, sautéed veggies, and a creamy, flavorful Cajun sauce. Ready in just 30 minutes, this dish is perfect for weeknight dinners or meal prep.
Equipment
- Large skillet or braiser (1)
- Knife (1)
- Cutting board (1)
- Wooden spoon or spatula (1)
- Measuring cups and spoons (1 set)
- Plate lined with paper towel (1)
Ingredients
- 13 oz andouille sausage links sliced into medallions
- 6 oz fresh baby bella mushrooms thinly sliced
- ½ medium red bell pepper stemmed, seeded, and sliced
- ½ medium yellow bell pepper stemmed, seeded, and sliced
- 3 large garlic cloves minced
- 12 oz gluten-free penne pasta
- ½ cup 120 g canned diced fire-roasted tomatoes
- 3 ½ cups 830 ml chicken broth
- 2 tablespoons low-sodium Cajun seasoning mix
- 7 oz cream cheese
- Salt to taste
- Fresh Italian parsley finely chopped (optional)
- Red pepper flakes optional
Instructions
- Sear the Sausage: Begin by heating a large skillet or braiser over medium heat. Add the sliced andouille sausage medallions to the skillet. Let them cook undisturbed for 2 minutes, allowing the edges to brown slightly. Flip each medallion and cook for another 2 minutes, until they develop a golden, crispy exterior. This step releases flavorful oils that will later enrich the sauce. Once done, transfer the sausage to a paper-towel-lined plate to drain excess oil. Don’t discard the pan or the sausage oil—it’s packed with flavor and will be used to cook the vegetables.
- Sauté the Vegetables: In the same skillet, add the sliced mushrooms, red and yellow bell peppers, and minced garlic. Toss everything together gently in the sausage oil to coat the vegetables. Sauté for about 3 minutes, stirring occasionally.You want the mushrooms to begin browning slightly while the peppers soften and the garlic releases its aroma, creating a fragrant, flavorful base for the pasta. This step ensures your vegetables stay tender but retain a little bite.
- Combine Pasta and Liquids: Add the uncooked gluten-free penne pasta to the skillet with the sautéed vegetables. Pour in the canned fire-roasted diced tomatoes, followed by the chicken broth. Sprinkle in the Cajun seasoning evenly over the top. Stir gently to combine all the ingredients so the pasta is evenly distributed and coated with the liquid and spices. Ensure no pasta sticks together at this point—this will help the pasta cook uniformly.
- Bring to a Boil: Place a lid on the skillet and turn the heat to medium-high. Allow the broth to come up to a rolling boil. This step ensures that the pasta absorbs the liquid evenly. Boiling also allows the Cajun seasoning to infuse all the ingredients, giving the dish its signature flavor. Keep a close eye on it to prevent the liquid from boiling over.
- Simmer the Pasta: Once the liquid is boiling, reduce the heat to medium. Let the pasta simmer gently for 12-15 minutes, uncovered or with the lid slightly ajar. Stir every few minutes to prevent the pasta from sticking to the bottom of the skillet. Taste-test the pasta occasionally to ensure it reaches al dente perfection—cooked through but still firm in the center. Depending on your pasta brand, cooking times may vary slightly.
- Melt the Cream Cheese: Cut the cream cheese into chunks and add it directly into the skillet with the simmering pasta. Stir continuously until all the chunks melt completely and form a smooth, creamy sauce that coats the pasta, vegetables, and sausage oil. The cream cheese will thicken the liquid, creating a rich, velvety texture that binds all the flavors together. Adjust the consistency by adding a splash of chicken broth if necessary.
- Reintroduce the Sausage: Return the previously seared sausage medallions to the skillet. Gently fold them into the creamy pasta, ensuring each piece is coated with the sauce. Taste the dish and add salt if needed. This step allows the sausage to reheat without overcooking while absorbing some of the creamy, spicy flavors from the sauce.
- Final Garnish and Serve: Transfer the pasta to serving bowls or leave it in the skillet for a rustic presentation. Sprinkle freshly chopped Italian parsley over the top for a pop of color and freshness. If you like a little extra heat, add a pinch of red pepper flakes. Serve immediately while warm. This one-pot dish is satisfying, hearty, and full of bold flavors, making it perfect for a quick weeknight dinner or a comforting meal any day of the week.
Notes
- Cajun Seasoning Choice: Use a low-sodium or no-salt Cajun seasoning to prevent an overly salty dish. Homemade blends work best if store-bought options are too salty.
- Adjusting Spice Level: Swap the andouille sausage for mild Italian sausage or kielbasa to reduce heat. You can also adjust the amount of Cajun seasoning to suit your spice preference.
- Creaminess Control: Add more or less cream cheese to reach your desired saucy texture. For an extra-rich version, a splash of heavy cream can be added.
- Pasta Cooking Times: Gluten-free pasta may cook faster or slower than regular pasta; taste occasionally to ensure al dente perfection.
- Sausage Cooking Tip: If your sausage is raw, increase cooking time to ensure it is fully cooked before combining with the pasta.
- Vegetable Variations: Feel free to substitute or add vegetables such as zucchini, spinach, or cherry tomatoes for added nutrients and color.
