Description
Looking for a bold, tasty dinner that comes together in just 30 minutes? This Cajun sausage spaghetti (in one pot!) is the ultimate weeknight meal. It's smoky, creamy, and bursting with Cajun flavor. Plus, fewer dishes? Yes, please!
Ingredients
1 tablespoon olive oil
1 large onion (diced)
2-3 garlic cloves diced
8 andouille sausages (about 1 lb or 500 g)
1 teaspoon Cajun spice
2 and 1/2 cups of low-sodium chicken stock
1 can of tomatoes (14 oz / 400 g)
1/2 - 1 teaspoon sugar
1/2 cup heavy cream
8 oz uncooked spaghetti (220 g)
1 cup shredded cheese
Instructions
1. Sauté the Sausage & Onion
Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, and garlic and cook until soft and tender. Add the sliced sausages, sprinkle in the Cajun spice, and cook until brown and fragrant.
2. Add the Liquids
Pour in the tomatoes and chicken broth. Add the sugar then bring to a simmer.
3. Cook the Pasta Right in the Pot
Add the spaghetti (break it in half if you can't fit it into the pot), making sure it's submerged in the liquid - you can add another 1/2 cup of stock or water if you need to. Cover and let it cook, stirring occasionally, until the pasta is tender and the liquid has reduced, this should take about 12 - 15 minutes.
4. Make It Creamy & Cheesy
Reduce the heat and stir in the heavy cream and cheese. Let it all melt into a rich, creamy sauce.
5. Serve & Enjoy!
Serve hot. That’s it—dinner in 30 minutes!
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Notes
Don’t have smoked sausage? Use any variety you like for a similar depth of flavor.
Want a thicker sauce? Let it simmer uncovered for a few extra minutes before adding the cream.
Like it extra spicy? Add a pinch of cayenne or extra Cajun seasoning.
Not a fan of Spaghettie? Swap it for fettuccine, penne, or any pasta you prefer.
Got leftovers? Lucky you! This pasta tastes even better the next day. Just reheat with a splash of broth or cream and enjoy.
Can this be made ahead? Yes! Cook as directed, let it cool and store in an airtight container.
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Not ideal due to the creamy sauce, but you can freeze it for up to 1 month. Thaw overnight in the fridge and reheat gently.
- Category: Pasta, Main Course
- Method: Stove Top
- Cuisine: Italian