One Pot Creamy Cajun Sausage Pasta With Roasted Red Pepper Swirl

Looking for a weeknight dinner that’s both incredibly flavorful and surprisingly easy to make? Look no further! This One-Pot Creamy Cajun Sausage Pasta with Roasted Red Pepper Swirl is a game-changer. It’s a complete meal cooked in just one pot, minimizing cleanup and maximizing deliciousness. The spicy kick of Cajun seasoning, combined with the smoky paprika and sweet roasted red pepper, creates a symphony of flavors that will tantalize your taste buds. Plus, the creamy sauce coats every strand of pasta, making each bite utterly irresistible. Get ready to experience pasta night like never before!

What You’ll Need: The Ingredient Lineup

• 250 g (9 oz) dry penne pasta: Penne works beautifully here, as its ridges capture the creamy sauce perfectly. However, feel free to substitute with your favorite pasta shape – rotini, fusilli, or even farfalle would be excellent choices. The key is to choose a shape that holds sauce well.
• 250 g (9 oz) spicy chicken sausage: We’re using spicy chicken sausage for a delightful heat, but you can opt for mild or even Andouille sausage if you prefer a more intense Cajun flavor. Slicing it into 1-cm (½-inch) pieces ensures it cooks evenly and distributes the flavor throughout the dish.
• 1 Tbsp (15 ml) olive oil: Extra virgin olive oil is ideal for its rich flavor and health benefits. It forms the base for sautéing the sausage and aromatics, building the foundation of the dish’s flavor profile.
• 1 small onion (about 80 g / 3 oz), finely diced: A small onion provides a subtle sweetness and aromatic depth. Dicing it finely ensures it cooks down quickly and blends seamlessly into the sauce.
• 2 cloves garlic, minced: Garlic is essential for adding a pungent and savory note. Mincing it releases its flavors, infusing the oil and creating a fragrant base.
• 100 g (3½ oz) roasted red pepper puree: This is where the magic happens! The roasted red pepper puree adds a touch of sweetness, smokiness, and vibrant color. You can easily make your own by roasting red bell peppers until blackened, peeling off the skin, and blending the flesh with a pinch of salt.
• 1 tsp (5 g) smoked paprika: Smoked paprika brings a deep, smoky flavor that complements the Cajun seasoning and roasted red pepper beautifully. It adds another layer of complexity to the dish.
• 2 tsp (6 g) Cajun seasoning: The heart of the Cajun flavor! Use a good quality Cajun seasoning blend – adjust the amount to your spice preference.
• 200 ml (¾ cup) heavy cream: Heavy cream creates the luscious, creamy sauce that coats the pasta. It adds richness and a velvety texture.
• 100 ml (½ cup) low‑sodium chicken broth: Chicken broth adds depth of flavor and helps to thin the sauce to the perfect consistency. Using low-sodium allows you to control the saltiness of the dish.
• 50 g (½ cup) grated Parmesan cheese: Parmesan cheese adds a salty, umami-rich flavor and helps to thicken the sauce. Freshly grated Parmesan is always best!
• Salt and freshly ground black pepper, to taste: Seasoning is key! Adjust the salt and pepper to your liking.
• 2 Tbsp (30 ml) water, if needed: Sometimes, a little extra liquid is needed to achieve the desired sauce consistency.
• 2 Tbsp (30 g) toasted breadcrumbs mixed with 1 tsp garlic powder and 1 Tbsp chopped fresh parsley: This garnish adds a delightful crunch and a pop of freshness. Toasting the breadcrumbs enhances their flavor and texture.

Ingredient Substitutions

Don’t have everything on hand? No problem! Here are a few easy substitutions:

• Chicken Sausage: Italian sausage (sweet or hot) or chorizo can be used instead.
• Heavy Cream: Half-and-half or even whole milk can be used, but the sauce will be less rich.
• Parmesan Cheese: Pecorino Romano is a great substitute.
• Penne Pasta: As mentioned before, feel free to use any pasta shape you prefer.

Let’s Make One-Pot Creamy Cajun Sausage Pasta: A Step-by-Step Guide

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook for 2 minutes less than the package directions indicate. This is crucial! We want the pasta to finish cooking in the sauce, absorbing all those delicious flavors. Reserve about 120ml (½ cup) of the pasta water before draining – this starchy liquid is liquid gold for creating a creamy, emulsified sauce. Drain the pasta and set aside.
2. Sauté the Sausage: Return the pot to medium heat and add the olive oil. Once the oil is shimmering, add the sliced spicy chicken sausage. Sauté for 3-4 minutes, stirring occasionally, until the sausage is lightly browned and starting to release its flavorful oils. Don’t overcrowd the pot; work in batches if necessary to ensure proper browning.
3. Build the Aromatic Base: Add the finely diced onion to the pot with the sausage. Cook, stirring frequently, for about 2 minutes, until the onion becomes translucent and softened. Then, add the minced garlic and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic!
4. Bloom the Spices: This is where the Cajun magic happens! Stir in the Cajun seasoning and smoked paprika. Pour in the reserved pasta water. Let the spices ‘bloom’ for about 30 seconds. Blooming the spices in liquid releases their essential oils, intensifying their flavor and aroma.
5. Create the Creamy Sauce: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, gradually fold in the grated Parmesan cheese. Continue to cook, stirring constantly, for 3-4 minutes, or until the sauce has thickened to your desired consistency.
6. Swirl in the Roasted Red Pepper: Gently swirl in the roasted red pepper puree. The goal isn’t to fully incorporate it, but to create beautiful, visible orange ribbons throughout the creamy sauce. This adds a touch of sweetness and a stunning visual appeal.
7. Combine and Finish: Add the cooked pasta back into the pot. Toss gently to coat the pasta evenly with the creamy Cajun sauce. Season with salt and freshly ground black pepper to taste. Let the pasta sit off the heat for 2 minutes to allow the flavors to meld together beautifully. If the sauce is too thick, add a tablespoon or two of water to thin it out.
8. Serve and Garnish: Plate the pasta in shallow bowls. Drizzle any remaining red pepper swirl from the pot over the top for an extra touch of color and flavor. Finally, scatter the toasted breadcrumb-parsley mixture over each serving for a delightful crunch and a pop of freshness. Serve immediately while the sauce is glossy and the breadcrumbs are crisp.

Why One-Pot Pasta Works So Well

One-pot pasta isn’t just about convenience; it’s about flavor! Cooking the pasta directly in the sauce allows it to absorb all the delicious seasonings and create a naturally creamy texture. The starch released from the pasta as it cooks helps to emulsify the sauce, resulting in a richer, more cohesive dish. Plus, fewer dishes to wash – a definite win!

Tips for the Perfect Roasted Red Pepper Puree

Using a good quality roasted red pepper puree is key to this recipe. You can buy it pre-made, but making your own is surprisingly easy and yields a much fresher flavor. Roast red bell peppers until the skin is blackened and blistered, then peel, seed, and blend the flesh with a pinch of salt. The roasting process intensifies the sweetness of the peppers, creating a vibrant and flavorful puree.

Spice Level Adjustment

The spice level of this dish is determined by the Cajun seasoning and the spicy chicken sausage you use. If you prefer a milder flavor, opt for a mild Cajun seasoning and a non-spicy sausage. For those who like it extra hot, add a pinch of cayenne pepper or a dash of hot sauce to the sauce. Taste as you go and adjust the seasoning to your preference.

Sausage Variations

While spicy chicken sausage is the star of this recipe, feel free to experiment with other types of sausage. Andouille sausage would add a more authentic Cajun flavor, while Italian sausage (sweet or hot) would create a different but equally delicious variation. You could even use chorizo for a smoky, Spanish-inspired twist.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Penne is a great choice because its ridges hold the sauce well, but you can use any short pasta shape you like, such as rotini, fusilli, or farfalle.

Can I make this dish ahead of time?

While it’s best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta just before serving and add it to the warmed sauce.

Is it possible to make this dairy-free?

Yes, you can substitute the heavy cream with full-fat coconut milk for a dairy-free version. The flavor will be slightly different, but still delicious. Omit the Parmesan cheese or use a dairy-free Parmesan alternative.

Enjoy Your Cajun Creation!

This One-Pot Creamy Cajun Sausage Pasta with Roasted Red Pepper Swirl is a guaranteed crowd-pleaser. It’s quick, easy, and bursting with flavor. Don’t forget to save this recipe to Pinterest for later!

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