One Pot Cajun Pasta brings the bold, spicy flavors of New Orleans and Cajun cuisine into a single pot. This hearty pasta combines vegetables, sausage and pasta in a creamy, spicy sauce that’s perfect with a slice of crusty bread to soak up every last bit.
ONE POT CAJUN PASTA
For my birthday this year my husband and I tried a Cajun-Italian restaurant. I’d heard great things about their menu and, as a fan of both Italian food and Cajun heat, I had to try it. The meal delivered: spicy gumbo, a salad with a peppery dressing, Cajun-inspired tacos and, naturally, a rich slice of Mississippi mud pie for dessert.
That dinner inspired this One Pot Cajun Pasta. It’s a weeknight-friendly dish that captures the deep, smoky, spicy flavors of New Orleans while staying quick and easy to prepare in a single pot.
This recipe keeps cleanup to a minimum because everything cooks in one pot. You’ll chop a few ingredients—onion, bell peppers, garlic—and brown flavorful andouille sausage before adding liquid, tomatoes and pasta. The pasta cooks right in the sauce so it absorbs flavor as it simmers.
I used a sharp set of knives while prepping the vegetables; good knives make chopping faster and safer. If your knives are dull, prep can feel like a chore. A sharp, comfortable knife makes quick work of the onion and bell peppers that give this dish its base of flavor.
The cooking process is straightforward: sauté the aromatics and sausage with Cajun seasoning and Old Bay, then add fire-roasted tomatoes, tomato paste, chicken broth, cream and uncooked pasta. Bring to a boil, then reduce the heat, cover and simmer until the pasta is tender and the sauce has thickened. Finish with freshly chopped parsley and a grind of salt and pepper.
This One Pot Cajun Pasta is adaptable: use the pasta shape you prefer, swap regular diced tomatoes if you don’t have fire-roasted, or toss in a jalapeño for more heat. Penne or rigatoni work particularly well because their tubes hold bits of sauce and sausage.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Servings: 8
Ingredients
- 2 Tablespoons olive oil
- 1/2 sweet onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 lb. andouille sausage, chopped
- 3 teaspoons Cajun seasoning (divided)
- 1 teaspoon Old Bay
- 1 can fire-roasted diced tomatoes
- 2 Tablespoons tomato paste
- 3 cups chicken broth
- 1/4 cup cream
- 8 oz. penne pasta (or pasta of your choice)
- 1/4 cup parsley, freshly chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the onion, red bell pepper, yellow bell pepper, garlic and chopped sausage. Sprinkle in 2 teaspoons of Cajun seasoning and the Old Bay.
- Sauté for about 8 minutes, until the sausage is browned and the peppers and onion are soft.
- Add the remaining 1 teaspoon of Cajun seasoning, the fire-roasted tomatoes, tomato paste, chicken broth, cream and the penne pasta. Bring the mixture to a boil.
- Cover, reduce the heat to medium-low, and simmer for 13–15 minutes or until the pasta is cooked and the sauce has thickened. Stir occasionally to prevent sticking.
- Remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
- Serve warm with crusty bread to soak up the sauce.
Notes
- You can use any color bell peppers you have on hand.
- Add a jalapeño or extra Cajun seasoning if you prefer more heat.
- Regular diced tomatoes work fine, but fire-roasted tomatoes add extra smoky depth.
- Penne or rigatoni are ideal because their shapes catch the sauce well, but any short pasta will do.
Nutrition
Calories: 381 kcal, Carbohydrates: 29 g, Protein: 16 g, Fat: 22 g, Saturated Fat: 7 g, Sodium: 906 mg, Fiber: 2 g, Sugar: 5 g.
Nutrition information is automatically calculated and should be used as an approximation.
I received product samples and a promotional item in connection with this post. As always, all opinions are my own. Thank you for supporting the brands that help me share recipes and content.