One Pot Creamy Cajun Sausage Pasta

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor, while pecorino is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola is more budget-friendly.

fresh basil

🥗Healthier: dried basil

💰Cheaper: spinach

Dried basil is easier to store and use, while spinach can add bulk at a lower cost.

Dice one yellow onion.

Dice one red bell pepper into a small dice.

Slice 12 ounces of Andouille sausage into little coins.

Mince 1 tablespoon of garlic or use a garlic press.

Heat 1 tablespoon of olive oil over medium-high heat in a 5 to 6-quart pot.

Add the sausage and let it brown for 3 to 4 minutes.

Add the diced onion and red bell pepper and cook for another 3 to 4 minutes until the onions start to soften.

Add the minced garlic and cook for about 1 minute until fragrant.

Add 1 tablespoon of Cajun seasoning and let it toast in the pan.

Pour in 4 cups of chicken broth and 2 undrained cans of diced tomatoes.

Crank up the heat and bring it to a boil.

Add 1 pound of rigatoni pasta and stir, tucking the pasta under the liquid.

Pop a lid on, reduce the heat to medium-low, and let it simmer for 16 to 18 minutes until the pasta is tender, stirring every 4 to 5 minutes to keep the pasta submerged.

Once cooked, spoon out about 1/2 cup of the cooking liquid into a small bowl.

Whisk in 2 to 3 tablespoons of cornstarch to make a slurry.

Pour the slurry back into the pot along with 1 cup of heavy cream.

Let this simmer for 2 to 3 minutes until the sauce has thickened.

Turn off the heat and stir in 1 cup of freshly grated Parmesan cheese.

Serve as is or add freshly chopped parsley for color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens