Description
This One Pot Creamy Cajun Sausage Pasta combines smoky and spicy andouille sausage with sautéed vegetables and gluten-free penne pasta in a rich, creamy sauce made with cream cheese and fire-roasted tomatoes. Perfectly seasoned with low-salt Cajun spices, this hearty pasta dish is cooked entirely in one skillet for an easy and flavorful meal that serves six.
Ingredients
Units
Scale
Sausage
- 13 oz. andouille sausage links (about 4 links), sliced into medallions
Vegetables
- 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 garlic cloves, minced
- 1/2 cup (120 g) canned, diced fire-roasted tomatoes
- Fresh Italian parsley, finely chopped (optional)
- Red pepper flakes (optional)
Pasta and Liquids
- 12 oz. gluten-free penne pasta
- 3 1/2 cups (830 ml) chicken broth
Seasonings and Dairy
- 2 tablespoons no-salt or low-salt Cajun seasoning mix
- 7 oz. cream cheese
- Salt to taste
Instructions
- Cook sausage: Add the sausage medallions to a large skillet or braiser over medium heat. Sear until they crisp up on both sides, about 4 minutes total. Remove and set aside on a paper towel-lined plate, but leave the rendered sausage oil in the skillet for cooking the vegetables.
- Cook veggies: Using the same skillet with the sausage oil, add the sliced mushrooms, red and yellow bell peppers, and minced garlic. Sauté for about 3 minutes, stirring occasionally, until the mushrooms begin to brown and the vegetables soften slightly.
- Add pasta and liquids: To the skillet, add the gluten-free penne pasta, diced fire-roasted tomatoes, chicken broth, and Cajun seasoning. Stir until everything is evenly combined. Place a lid on top and increase heat to bring the broth to a boil.
- Cook pasta: Once boiling, reduce heat to medium and let the pasta simmer uncovered for 12-15 minutes, stirring every couple of minutes to prevent sticking, until the pasta is tender and cooked al dente, and most of the liquid is absorbed.
- Add cream cheese: Add chunks of cream cheese to the skillet. Stir continuously until the cream cheese completely melts and creates a thick, creamy sauce coating the pasta and vegetables.
- Combine and finish: Return the cooked sausage medallions to the skillet. Add salt to taste and stir everything together. Garnish with fresh Italian parsley and red pepper flakes if desired, then serve warm.
Notes
- Use low-salt Cajun seasoning to control sodium levels in the dish.
- Do not discard the sausage fat rendered during cooking as it adds flavor to the vegetables.
- Stir pasta regularly while simmering to avoid sticking and ensure even cooking.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- This recipe is gluten-free if using gluten-free pasta as specified.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
