One Pot Cajun Pasta
A rich and creamy Cajun-inspired pasta loaded with savory sausage, sautéed vegetables, and a perfectly seasoned sauce. Ready in just 30 minutes, it’s a satisfying, protein-packed, and fiber-rich meal perfect for weeknight dinners or meal prep.
Equipment
- 1 Dutch oven (medium or large)
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 Measuring spoon
- 1 wooden spoon or spatula
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried thyme
- ⅛ tsp cayenne pepper optional
- Salt and black pepper to taste
- 3 sausage links andouille or chorizo preferred, sliced
- 15 oz canned diced tomatoes
- 2 cups broth chicken, vegetable, or beef
- 6 oz short pasta penne, rigatoni, or similar
- ½ cup milk any type
- 2 oz cream cheese
- ½ cup grated Parmesan cheese optional
- Fresh parsley chopped (optional, for garnish)
Instructions
- Heat the Oil and Sauté Vegetables: Place a medium-to-large Dutch oven over medium heat and pour in the olive oil. Once warmed, add the diced onion, green bell pepper, and celery. Sprinkle lightly with salt to help draw out moisture. Stir the vegetables frequently for 7–10 minutes, allowing the onions to become translucent and the edges of the veggies to lightly brown. If the mixture begins to stick, add a small splash of water to loosen the fond.
- Toast the Garlic and Spices: Add the minced garlic directly to the sautéed vegetables and stir for about 30 seconds until fragrant. Immediately follow with the chili powder, paprika, oregano, garlic powder, onion powder, thyme, and optional cayenne. Stir continuously to coat all the vegetables evenly in the spices. This step awakens the flavors, creating a deep, smoky, and aromatic base for your pasta.
- Cook the Sausage: Add the sliced sausage to the pot with the vegetables and spices. Stir to combine, making sure each piece is coated in the seasoning. Allow the sausage to cook for 5–7 minutes until it is nearly fully browned. If needed, add a small splash of water or a teaspoon of dry red wine to deglaze the pan, scraping up any flavorful brown bits stuck to the bottom.
- Incorporate Tomatoes and Broth: Pour in the canned diced tomatoes, including all the juices, followed by the broth of your choice. Stir to combine thoroughly, ensuring the vegetables, sausage, and spices are evenly mixed into the liquid. This forms the flavorful base for the pasta to cook in.
- Add Pasta and Simmer: Add the uncooked short pasta to the pot, stirring carefully to submerge the pasta into the liquid. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the Dutch oven, and allow it to simmer for approximately 10 minutes. Stir occasionally and monitor the liquid level. If the pasta absorbs the liquid too quickly, lower the heat slightly and add a small amount of water as needed. If the pasta is nearly done but the mixture is too soupy, remove the lid for a minute or two to let some liquid evaporate.
- Finish with Cream and Cheese: When the pasta is fully cooked and tender, lower the heat to very low. Pour in the milk and add the cream cheese in small chunks. Stir continuously until the cream cheese is fully melted and incorporated into the sauce, creating a smooth, velvety texture. Gradually add the Parmesan cheese, if using, stirring until melted. The sauce may appear slightly thin at first but will thicken as it cools, giving a creamy consistency.
- Taste and Adjust Seasoning: Take a moment to taste the pasta and adjust the seasoning if needed. Add extra salt, black pepper, or cayenne for more heat. This step ensures your dish is perfectly balanced in flavor.
- Serve or Prepare for Meal Prep: If serving immediately, divide the pasta onto plates and garnish with freshly chopped parsley for a pop of color and freshness. For meal prep, allow the pasta to cool slightly before transferring it to airtight containers. It can be stored in the refrigerator for 3–4 days, making it an ideal option for convenient, ready-to-eat lunches or dinners throughout the week.
- Optional Garnishes and Serving Tips: For extra flavor and presentation, consider topping with a sprinkle of extra Parmesan, a dash of smoked paprika, or a few sliced green onions. Serve alongside a crisp side salad or steamed vegetables to make it a complete, balanced meal.
Notes
- This recipe is highly adaptable—swap the sausage for chicken, shrimp, or plant-based alternatives.
- Use any short pasta like penne, rigatoni, or fusilli; smaller pasta shapes work best for even cooking in the one-pot method.
- Adjust the spice levels to your preference: increase cayenne for more heat or reduce paprika for a milder flavor.
- Cream cheese and Parmesan are key for creating a smooth, creamy texture—don’t skip them.
- This dish is perfect for meal prep, as the flavors develop even more after a day in the fridge.
