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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.