One-Pot Cajun Sausage & Pasta
Cold nights call for a warm, lusciously creamy pasta that will fill your belly and warm your soul. This Cajun sausage pasta is perfect! Linguine pasta is coated in a flavorful cream sauce and studded with juicy bites of andouille sausage.It’s a flavor combo that’ll have you drooling! This pasta is one of my favorites because it’s just so delicious!
Servings 6 Servings
Equipment
- STOCKPOT (6 QUART)
- SILICONE KITCHEN TONGS
- SILICONE SPATULA SET
Ingredients
- ½ tbsp Tbsp olive oil
- 12 Oz Andouille sausage 4 pre-cooked links
- 1 tsp garlic minced
- 4 cups chicken broth
- ¼ cup heavy cream or heavy whipping cream, half & half, or whole milk
- 2 tbsp Cajun seasoning use your favorite brand or recipe
- ½ tbsp Herbes de Provence see recipe or use your favorite brand
- 8 oz Linguine pasta uncooked
- 8 oz Cream cheese softened, at room temperature
- parsley optional garnish
Instructions
- Heat a stockpot to medium heat and sear the sausages with the olive oil (or cut the sausage links into slices and sear them sliced). Be sure to note a few additional minutes will be necessary if you are cooking raw andouille sausages.
- When the sausage is browned (or fully cooked) transfer it to a plate and set aside. Saute the minced garlic in the pan juices for 30 seconds to a minute then add the chicken broth, heavy cream, Cajun seasoning, Herbes de Provence, and linguine.
- Bring the pot to a boil then reduce heat and simmer uncovered for 12-15 minutes, stirring occasionally. Cook until the pasta is al dente (tender but with a firm core). Add the softened cream cheese to the sauce and stir it in until melted and the sauce is smooth and thickened.
- Use small amounts of water or broth as needed to thin the sauce (if needed) to your desired consistency. Return the sliced andouille sausage to your pasta and sauce, stir to coat thoroughly and warm the sausage through.
- Remove from heat and serve immediately. Garnish with optional chopped parsley.
- parsley
Notes
If your andouille sausage is uncooked, make sure that you fully cook the links before removing them from the pot and cooking the pasta.
Add more broth or water as needed if your pasta soaks it up quickly. This is usually spot on for me with linguine in particular, plus or minus a ½ cup at most.
Your dairy product will directly affect how rich and creamy your pasta ends up being. If you only have milk on hand, use whole milk if possible. If you only have a reduced fat milk you can enhance the pasta sauce's richness and flavor by finishing the sauce by stirring in a tablespoon of butter.
We love our homemade Cajun seasoning best, but in a pinch Slap Ya Mama, Tony Chachere, and Zatarain's offer great seasoning blends. Note that commercial brands have more SALT than my DIY spice mix.
Add more broth or water as needed if your pasta soaks it up quickly. This is usually spot on for me with linguine in particular, plus or minus a ½ cup at most.
Your dairy product will directly affect how rich and creamy your pasta ends up being. If you only have milk on hand, use whole milk if possible. If you only have a reduced fat milk you can enhance the pasta sauce's richness and flavor by finishing the sauce by stirring in a tablespoon of butter.
We love our homemade Cajun seasoning best, but in a pinch Slap Ya Mama, Tony Chachere, and Zatarain's offer great seasoning blends. Note that commercial brands have more SALT than my DIY spice mix.