It’s simple to make this One Pot Cajun Pasta in about 29 minutes. This spicy, comforting meal combines smoky Cajun sausage, colorful bell peppers and a bright, well-seasoned tomato-broth sauce for an easy weeknight dinner the whole family will enjoy.
Table of contents
- Ingredients
- Instructions
- Recipe tips
- Substitutions and variations
- Diet variations
- What to serve with it
- More one pot recipes
One-pot dinners are a favorite for busy nights because they save time on both cooking and cleanup. This One Pot Cajun Pasta uses a simple, flavorful tomato-and-broth base spiked with Cajun seasoning and hot sauce, so the pasta cooks right in the sauce and absorbs all of the spices. The result is saucy, slightly spicy pasta with smoky sausage and tender vegetables. It’s a straightforward 10-ingredient recipe that’s easy to scale and customize.
Ingredients
- Olive oil – or another neutral oil such as avocado or canola oil.
- Bell peppers – a mix of red and green adds color and flavor. Cut into 1″ cubes.
- Red onion – diced into 1″ pieces; yellow onion can be used instead.
- Garlic – fresh minced cloves provide the best flavor.
- Cajun-style sausage – smoked andouille or a Louisiana-style hot link both work well; slice before cooking.
- Pasta shells – medium shells are used here; penne or macaroni are good substitutes.
- Chicken broth – the liquid for cooking the pasta and building the sauce.
- Diced tomatoes – petite diced tomatoes are ideal for a smoother sauce but regular diced tomatoes are fine.
- Cajun seasoning – a blend of paprika, garlic powder, black pepper, cayenne and oregano. Adjust to taste.
- Hot sauce – use your favorite Louisiana-style hot sauce; reduce or omit for a milder dish.
Instructions
The method below keeps the process simple: sauté the aromatics and sausage, add the liquids and pasta, then simmer until the pasta is tender and the sauce thickens.
- Heat oil and cook aromatics. Warm 1 tablespoon olive oil in a large pot or stockpot over medium-high heat. Add the diced bell peppers, red onion and minced garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 4–5 minutes.
- Add the sausage. Add 12 ounces sliced Cajun-style sausage to the pot and cook with the vegetables for 1–2 minutes until the sausage is warmed and slightly browned.
- Combine pasta and liquids. Stir in 3 cups medium pasta shells, 2 cups chicken broth, one 14.5-ounce can of petite diced tomatoes, 2 tablespoons Cajun seasoning and 1 tablespoon hot sauce. Mix well so the pasta is mostly covered by the liquid.
- Simmer until tender. Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 10 minutes, remove the lid and stir, then replace the lid and continue cooking for another 10 minutes, or until the pasta is cooked through and the sauce has thickened.
- Finish and serve. Remove from heat, taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Recipe tips
- Follow the liquid-to-pasta ratio. This recipe relies on the correct amount of broth so the pasta cooks properly and the sauce develops the right consistency. Measure the liquids and pasta as directed.
- Make sure the pasta is covered. If needed, push the cooked vegetables and sausage to one side of the pot and pour the broth directly over the pasta so it’s fully submerged before simmering.
- Use a stock pot or a taller, narrow pot. A taller pot helps the pasta sit below the surface of the liquid so it cooks evenly without needing extra stirring.
- Adjust the heat level. Reduce or omit the hot sauce for a mild version. To increase heat, sprinkle in 1/2 teaspoon or more of cayenne pepper along with the Cajun seasoning.
- Season to taste. If you use a store-bought Cajun blend, taste the sauce before adding extra salt or cayenne; salt and spice levels vary by brand.
- Storage and reheating. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat for 8–10 minutes, adding a splash of broth or water if the sauce needs loosening.
Substitutions and variations
Creamy version: Stir in 1/2 cup sour cream or heavy cream just before serving for a richer, creamier sauce.
Cajun chicken pasta: Replace the sausage with 12 ounces of diced boneless, skinless chicken breast and cook until no longer pink. Alternatively, use 1 1/2 cups cooked shredded chicken and add it when you add the pasta.
Cajun shrimp pasta: Toss 1/2 pound shrimp with a little oil and Cajun seasoning, sear for 1–2 minutes per side, remove, and stir back into the pasta at the end to finish.
Extra veggies: Add sliced zucchini, fresh spinach, broccoli or mushrooms with the bell peppers and onions to boost the vegetable content.
Diet variations
Gluten-free: Use gluten-free pasta shells or penne, and confirm the Cajun seasoning and sausage are gluten-free.
Vegetarian: Omit the sausage and add an extra 1½ cups of vegetables such as broccoli, cauliflower, mushrooms, zucchini or spinach for a satisfying vegetarian pasta.
What to serve with it
This Cajun pasta pairs beautifully with a crisp baguette or garlic bread to soak up the sauce. A simple green salad with a light vinaigrette or a creamy ranch-style dressing complements the spicy flavors.
- Cheesy Pull Apart Rolls
- Garlic Bread
- Rosemary Focaccia Bread
More one pot recipes
If you enjoy quick, one-pan dinners, try other simple recipes that use the same idea of cooking pasta or grains straight in a flavorful liquid.
One Pot Vegetarian Pesto Tortellini
One Pot Lasagna
One Pot Baked Potato Gnocchi
Miso Ramen
Pasta Fagioli Soup
Tomato Basil Gnocchi Soup
One Pot Cajun Pasta
A quick and satisfying one-pot meal: pasta shells simmered in a Cajun-spiced tomato and broth sauce with smoked sausage and bell peppers. Ready in about 29 minutes.
Servings: 4 people
Prep Time: 9 minutes
Cook Time: 20 minutes
Total Time: 29 minutes
Author: Whitney Bond
Ingredients
- 1 tablespoon olive oil
- 2 cups bell peppers, cut into 1″ cubes
- 1 cup red onion, cut into 1″ cubes
- 4 cloves garlic, minced
- 12 ounces andouille or Louisiana-style sausage links, sliced
- 3 cups medium pasta shells
- 2 cups chicken broth
- 14.5 ounce can petite diced tomatoes
- 2 tablespoons Cajun seasoning
- 1 tablespoon hot sauce
Instructions
- Add the olive oil to a large pot or stock pot and heat over medium-high heat.
- When the oil is hot, add the bell peppers, onion, garlic and sliced sausage. Cook 4–5 minutes until vegetables soften and sausage is warmed.
- Add the pasta shells, chicken broth, diced tomatoes, Cajun seasoning and hot sauce. Stir to combine so the pasta is mostly covered.
- Bring to a simmer, cover, reduce heat to low and cook for 10 minutes. Remove the lid and stir.
- Replace the lid and cook for an additional 10 minutes, or until the pasta is tender and the sauce has thickened.
Notes
- This dish is spicy by design; reduce hot sauce or omit it for a milder flavor. Add cayenne if you prefer extra heat.
- Taste before adding extra salt or cayenne when using store-bought Cajun seasoning, as blends vary in salt and spice levels.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat.
- To make gluten-free, use gluten-free pasta and confirm all seasoning and sausage are gluten-free.
- To make vegetarian, omit the sausage and add 1½ cups extra vegetables such as broccoli, cauliflower, mushrooms, or zucchini.
Nutrition Facts (approx.)
Calories: 686 kcal | Carbohydrates: 73 g | Protein: 24 g | Fat: 32 g
Sodium: 1564 mg | Fiber: 6 g | Sugar: 9 g