Description
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
- 1/2 medium red bell pepper, stemmed, seeds removed, and thinly sliced
- 1/2 medium yellow bell pepper, stemmed, seeds removed, and thinly sliced
- 3 large cloves garlic, minced
- 12 oz. gluten-free penne pasta
- 1/2 cup diced fire-roasted tomatoes
- 3 1/2 cups chicken broth
- 2 tablespoons McCormick Grill Mates Louisiana Cajun Seasoning (*see notes!)
- 7 oz. cream cheese
- fresh Italian parsley (optional), finely chopped
- red pepper flakes (optional)
Instructions
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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!
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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.
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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.
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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.
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Add the cream cheese to the skillet in chunks and stir until it has completely melted and created a thick and creamy sauce.
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Add the sausage back into the skillet, give everything another big stir, top the pasta with a sprinkling of fresh Italian parsley and red pepper flakes aaand SERVE!
Notes
The equipment section above contains affiliate links to products I use or recommend.
Cajun seasoning: DO NOT use a cajun seasoning blend that lists salt as its first ingredient. You will end up with a very salty plate of pasta if you do!
Adjusting the spice level: If you’d like to tone down the heat try mild Italian sausage (pork or chicken) or kielbasa smoked sausage instead. You can also tone down the heat by adjusting how much of the cajun seasoning you add. This recipe was developed specifically using the cajun seasoning brand I suggest. If you use a different cajun seasoning the results may be significantly more or less spicy.
Adjusting the creaminess: Feel free to add more or less cream cheese in order to achieve your perfect level of saucy creaminess.
I used pre-cooked andouille sausage. If the sausage you use is not precooked be sure to adjust your cooking time to ensure that it’s fully cooked.
The amount of time required to cook the pasta will completely depend on the pasta you use so just check it every once in a while and test for doneness.
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
- Diet: Gluten Free
