Dump and Go Creamy Cajun Sausage Pasta – Easy, Flavor-Packed Comfort Food

This is the kind of weeknight dinner you can throw together without thinking twice. It’s creamy, spicy, smoky, and comes together in one pot with almost no effort. You dump everything in, let it simmer, and dinner practically makes itself.

The Cajun spices and sausage bring bold flavor, while the cream and pasta give it that cozy, satisfying finish. If you want a restaurant-quality pasta with minimal cleanup, this is it.

Dump and Go Creamy Cajun Sausage Pasta - Easy, Flavor-Packed Comfort Food

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Ingredients

  

• Smoked sausage or andouille: 12–14 oz, sliced into rounds
• Dry pasta: 12 oz (penne, rotini, or rigatoni work well)
• Chicken broth: 3–3.5 cups (low sodium preferred)
• Heavy cream: 3/4 to 1 cup (or half-and-half for lighter)
• Canned diced tomatoes: 1 can (14.5 oz), undrained
• Onion: 1 small, finely chopped (optional but recommended)
• Bell pepper: 1, chopped (red or green)
• Garlic: 2–3 cloves, minced
• Cajun seasoning: 1.5–2 tablespoons (to taste)
• Paprika: 1 teaspoon (smoked if you have it)
• Olive oil or butter: 1 tablespoon
• Parmesan cheese: 1/2 cup, finely grated (plus extra for serving)
• Salt and black pepper: to taste
• Fresh parsley or green onions: chopped, for garnish
• Optional heat: red pepper flakes or hot sauce

Instructions

 

• Prep your ingredients: Slice the sausage, chop the onion and pepper, and mince the garlic. Measure out the broth, cream, and spices.
• Sauté the aromatics (optional but worth it): In a large pot or deep skillet, heat oil over medium. Add sausage and cook 3–4 minutes to brown slightly. Stir in onion and bell pepper; cook 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
• Dump the base ingredients: Add dry pasta, diced tomatoes with juices, chicken broth, Cajun seasoning, and paprika. Stir well to submerge the pasta.
• Simmer: Bring to a boil, then reduce to a gentle simmer. Cover and cook 10–12 minutes, stirring once or twice, until pasta is just al dente. If the pot looks dry, add a splash of broth or water.
• Make it creamy: Stir in heavy cream and Parmesan. Simmer uncovered 2–3 minutes, stirring, until the sauce thickens and clings to the pasta.
• Season and finish: Taste and add salt, pepper, and more Cajun seasoning if needed. For extra heat, sprinkle in red pepper flakes or a dash of hot sauce.
• Garnish and serve: Top with chopped parsley or green onions and a final dusting of Parmesan. Serve hot.

Why This Recipe Works

• One Pot, Zero Stress: Everything cooks together, including the pasta, which means fewer dishes and more flavor in the sauce.
• Bold Flavor With Minimal Ingredients: Cajun seasoning, garlic, and smoked sausage add instant depth without long prep or marinating.
• Creamy and Balanced: The cream softens the heat from the Cajun spice and blends with the starchy pasta water to create a rich, silky sauce.
• Flexible and Forgiving: Use the sausage you like, swap the pasta shape, and adjust the heat to taste. It still turns out great.
• Quick Cook Time: From start to finish, you’re looking at 30–35 minutes, most of it hands-off.

Shopping List

• Smoked sausage or andouille: 12–14 oz, sliced into rounds
• Dry pasta: 12 oz (penne, rotini, or rigatoni work well)
• Chicken broth: 3–3.5 cups (low sodium preferred)
• Heavy cream: 3/4 to 1 cup (or half-and-half for lighter)
• Canned diced tomatoes: 1 can (14.5 oz), undrained
• Onion: 1 small, finely chopped (optional but recommended)
• Bell pepper: 1, chopped (red or green)
• Garlic: 2–3 cloves, minced
• Cajun seasoning: 1.5–2 tablespoons (to taste)
• Paprika: 1 teaspoon (smoked if you have it)
• Olive oil or butter: 1 tablespoon
• Parmesan cheese: 1/2 cup, finely grated (plus extra for serving)
• Salt and black pepper: to taste
• Fresh parsley or green onions: chopped, for garnish
• Optional heat: red pepper flakes or hot sauce

Instructions

1. Prep your ingredients: Slice the sausage, chop the onion and pepper, and mince the garlic.

   Measure out the broth, cream, and spices.

2. Sauté the aromatics (optional but worth it): In a large pot or deep skillet, heat oil over medium. Add sausage and cook 3–4 minutes to brown slightly. Stir in onion and bell pepper; cook 2–3 minutes until softened.

   Add garlic and cook 30 seconds until fragrant.

3. Dump the base ingredients: Add dry pasta, diced tomatoes with juices, chicken broth, Cajun seasoning, and paprika. Stir well to submerge the pasta.
4. Simmer: Bring to a boil, then reduce to a gentle simmer. Cover and cook 10–12 minutes, stirring once or twice, until pasta is just al dente.

   If the pot looks dry, add a splash of broth or water.

5. Make it creamy: Stir in heavy cream and Parmesan. Simmer uncovered 2–3 minutes, stirring, until the sauce thickens and clings to the pasta.
6. Season and finish: Taste and add salt, pepper, and more Cajun seasoning if needed. For extra heat, sprinkle in red pepper flakes or a dash of hot sauce.
7. Garnish and serve: Top with chopped parsley or green onions and a final dusting of Parmesan.

   Serve hot.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3–4 days.
• Reheating: Warm gently on the stove over low heat or in the microwave. Add a splash of broth or milk to loosen the sauce.
• Freezer: Cream-based sauces can separate when frozen, but this one holds up reasonably well. Freeze up to 1 month.

  Thaw in the fridge overnight and reheat slowly with added cream or broth to smooth it out.

Benefits of This Recipe

• Family-friendly heat: You control the spice level, so it can be mild or fiery.
• Budget-conscious: Pantry staples, affordable sausage, and a single pot keep costs down.
• Consistently reliable: The starch from the pasta naturally thickens the sauce for a silky finish every time.
• Great for meal prep: It reheats well and makes solid leftovers for lunches.
• Flexible ingredients: Works with different pasta shapes, sausages, and dairy options.

Common Mistakes to Avoid

• Using too little liquid: The pasta absorbs a lot. If it looks dry before the pasta is tender, add more broth in small amounts.
• Boiling too hard: A strong boil can evaporate liquid too quickly and overcook the pasta. Keep it at a gentle simmer.
• Adding cream too early: Wait until the pasta is cooked.

  Adding cream too soon can cause curdling or reduce the richness.

• Skipping the stir: Stir once or twice while simmering to prevent pasta from sticking to the bottom.
• Over-salting: Cajun seasoning and Parmesan both contain salt. Taste before adding more.

Variations You Can Try

• Chicken Cajun Pasta: Swap sausage for sliced cooked chicken or rotisserie chicken. Add at the end to warm through.
• Shrimp Twist: Stir in raw, peeled shrimp during the last 3–4 minutes.

  Cook just until pink and opaque.

• Lighter Version: Use half-and-half instead of heavy cream and reduce Parmesan slightly. Keep heat low when reheating.
• Extra Veg: Add spinach or kale at the end until wilted. Mushrooms or zucchini can be sautéed with the onions.
• Cheesy Bake: Transfer to an oven-safe dish, top with mozzarella or Monterey Jack, and broil for 2–3 minutes until bubbly.
• Gluten-Free: Use gluten-free pasta and monitor cook time closely.

  You may need a touch less liquid.

• Dairy-Free Creaminess: Use full-fat coconut milk and skip the Parmesan, or use a dairy-free Parmesan alternative.

FAQ

How spicy is this dish?

It’s as spicy as you make it. With 1.5 tablespoons of Cajun seasoning, it’s medium heat for most people. Reduce the seasoning or use a mild blend if you prefer it gentle, and add hot sauce at the table for heat lovers.

Can I use a different pasta shape?

Yes.

Short shapes like penne, rotini, and shells work best. If you use a larger shape, you may need an extra few minutes of simmering and a splash more liquid.

What kind of sausage should I buy?

Smoked sausage or andouille is ideal. Andouille brings more heat and smokiness, while standard smoked sausage is milder.

Turkey sausage works too if you want a leaner option.

Can I make it without tomatoes?

You can. Replace the diced tomatoes with an extra cup of broth and add a squeeze of lemon or a touch of tomato paste for balance. The sauce will be creamier and less tangy.

Why is my sauce thin?

It may need another minute or two of simmering after adding the cream.

Also, grated Parmesan thickens the sauce—add a bit more and stir. If still thin, simmer uncovered to reduce slightly.

How can I make it vegetarian?

Use plant-based sausage and vegetable broth. The flavors still shine with Cajun seasoning, garlic, peppers, and creamy sauce.

Can I prep this ahead?

You can slice the sausage and chop the vegetables up to two days ahead.

For best texture, cook the pasta fresh, since it can soften if held too long in the sauce.

In Conclusion

Dump and Go Creamy Cajun Sausage Pasta is a dependable one-pot dinner that tastes like you put in much more effort than you did. It’s rich, spicy, and comforting, with ingredients you can find anywhere. Keep this recipe in your back pocket for weeknights, guests, or whenever you want big flavor without the mess.

One pot, bold taste, and a creamy finish—this one’s a keeper.