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Creamy Cajun sausage pasta bowl with herbs and spices

One Pot Creamy Cajun Sausage Pasta

A quick and easy one-skillet meal with comforting flavors of smoked sausage, creamy sauce, and cheesy bowtie pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pack cajun andouille sausage, cut into coins (13 oz)
  • 1 tbsp chopped garlic Fresh garlic = bigger flavor.
  • 1 can chicken broth (14.5 oz) About 2 cups
  • ½ cup heavy cream
  • 1 can Rotel diced tomatoes and chilies (10 oz) Use Rotel for a mild kick.
  • 8 oz dry bowtie pasta Approximately 2 cups (½ pound)
  • 2 cups shredded cheddar cheese Try smoked cheddar for extra character.
  • 1 tsp cajun seasoning *see notes

Method
 

Cooking
  1. Heat a large skillet over medium. Add the sausage coins and let them sizzle until browned, about 4–6 minutes.
  2. Lift the sausage with a slotted spoon to a paper towel–lined plate; reserve the rendered grease.
  3. Lower the heat slightly and add the chopped garlic to the pan, stirring for about 30–60 seconds until fragrant.
  4. Pour in the chicken broth, Rotel, heavy cream, and sprinkle in the cajun seasoning. Stir to combine.
  5. Add the dry bowtie pasta straight into the skillet, push it down to submerge, and cover with a lid.
  6. Simmer on low for 12–15 minutes, stirring occasionally until the pasta is tender and the sauce thickens.
  7. Shred the cheddar if needed and return the browned sausage to the pan.
  8. Stir in the shredded cheddar until the sauce goes glossy and thick.
  9. Taste and adjust seasoning with salt or more cajun seasoning if desired. Serve hot.

Notes

Store leftovers in an airtight container for up to 3–4 days in the fridge. Not ideal for freezing, but can be done for up to 2 months. Reheat gently with a splash of broth or cream.