One Pot Cajun Sausage Spaghetti
This Cajun Sausage Spaghetti with spicy tomato cream sauce is an easy one-pot meal. Smoky andouille sausage and bacon add a bold flavor, while fire roasted tomatoes, roasted red peppers, and plenty of garlic build a rich and creamy tomato sauce. The pasta cooks in the pot, no need to boil it separately! It’s a flavorful Louisiana-inspired dinner ready in just under an hour.
Andouille sausage is a cajun favorite that adds bold, smoky flavor to pasta dishes like this one and Creamy Andouille Sausage Pasta. For another easy one pot dinner, try my One Pot Chicken and Broccoli Alfredo. Both perfect for busy weeknights.
Lagniappe
Lagniappe: LAN-yap – a little something extra
According to New Orleans chef John Besh in his cookbook My New Orleans, “Cajun andouille (pronounced ahn-DOO-ee) is made from a diced, lean cut of pork–the shoulder, butt or shank–mixed with a little pork fat and generously seasoned with garlic, salt, and black and often red pepper.” The filled casings are smoked, then dry cured. Chef Besh explains that Louisiana andouille is distinct from the French tripe sausage of the same name. Instead, it likely originated on the German Coast of the Mississippi River, near modern-day LaPlace, where German immigrants brought their sausage-making traditions that blended with Acadian influence.
Ingredients & Substitutions
- Andouille sausage – This cajun pork sausage is found all over in the south, but if you can’t find it, substitute for a smoked sausage. Savoie’s, Richard’s or Best Stop are great brands. Spicy version optional. (Love andouille? Try Creamy Andouille Sausage Pasta or Andouille Gravy)
- Jalapeños – Use one for mild or 2 for a spicier pasta. Remove the seeds and ribs for a milder version, and leave them in for an extra kick.
- Fire-roasted tomatoes – You can find these in the canned tomato section of the grocery. They add an extra smoky flavor. Substitute for regular diced or petite diced tomatoes. If you like a less chunky sauce, puree them before adding to the sauce.
- Garlic – Don’t skimp on the garlic! Seriously, go wild. Use 12 cloves if you want. Is there such a thing as too much garlic?
- Parmesan – I’m a parmesan snob, and try to use real parmigiano reggiano. You’ll know it’s the real thing if the rind has “parmigiano reggiano” spelled out in dotted letters. Whatever you use, shred it yourself so it melts more smoothly into the sauce.
- Heavy cream – Adds the perfect creamy smoothness to balance out this fiery sauce. Substitute for half and half in a pinch, but heavy cream is best.
- Spaghetti noodles – Go with actual spaghetti pasta for this recipe. A shape thinner or thicker may mess with the liquid ratio and timing.
- Chicken broth – Using store bought chicken broth is totally fine here, but if you’re feeling cheffy, make homemade chicken stock.
- Smoked paprika – Adds a smoky depth to the dish. Substitute for regular paprika.
- Cajun seasoning – The recipe is well balanced already, and shouldn’t need much extra seasoning. If needed, my cajun seasoning blend is the perfect balance of flavor and heat without all the extra salt.
See the recipe card below for the complete list of ingredients and measurements.
How to Make Cajun Sausage Spaghetti
- Crisp the bacon, then sear the sausage in the bacon grease. Set aside to drain.
- Add onion, bell pepper, and jalapeños to the pan and sauté until softened, then add garlic.
- Next add tomato paste, red pepper flakes, smoked paprika, and black pepper. Stir in and caramelize until tomato paste darkens slightly.
- Add tomatoes and broth and bring up to a boil. Add in pasta and mix in until all noodles are submerged. Boil until 1-2 minutes shy of al dente.
- Finally, add red peppers, cream, and parmesan. Mix and simmer for a few minutes.
- Do a final taste test and add seasoning as needed. Serve with more parmesan and garlic bread!
Lauren’s Tips
- Adjust the spice. Skip the jalapeños altogether or scrape out their seeds for a milder version. Use extra spicy andouille to kick it up a notch.
- Searing = more flavor. While you can skip the sausage searing step to save a few minutes, I keep it in because it adds an extra layer of flavor.
- Use good andouille. If you can find it in your area, go for a well-loved brand like Savoie’s, Richard’s or Best Stop andouille.
- Have a spare parmesan rind? Throw it in while the sauce is simmering for even better flavor.
Equipment Needed
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Buy Now → Storage & Make Ahead
- Storage: Store leftovers in the refrigerator for 3-4 days.
- Freeze: Don’t freeze it.
- Reheat: Reheat with a splash of broth in a pot over low heat, or covered in the microwave. Stir occasionally.
- Make ahead: I don’t recommend making this ahead of time, but you can chop the veggies and shred the parmesan cheese a day in advance. Store in an airtight container in the refrigerator.
What to Serve With Cajun Pasta
I love to serve garlic bread with this creamy tomato pasta. You can even try Cajun Cornbread if you want to stick with the cajun spice! Serve it with a light green salad to balance out the heat and richness or go for Blackened Green Beans to add a vegetable.
Frequently Asked Questions
Made as is, this dish has a moderate spice level depending on how spicy your andouille is. Skip the jalapeños and/or red pepper flakes for a milder version.
Yes, if you don’t have andouille sausage, you can substitute for regular smoked sausage.
This recipe was made for using spaghetti pasta specifically.
Did you love this recipe? Please leave a comment and let me know!
Cajun Sausage Spaghetti
Ingredients
- 1 medium yellow onion
- 1 green bell pepper
- 1–2 jalapeños
- 6 cloves garlic
- ¾ cup finely grated parmesan cheese
- ½ pound bacon
- ¾ pound andouille sausage (12 ounces)
- 2 14-ounce cans fire-roasted tomatoes
- 2 tablespoons tomato paste
- ½–1 teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 3 cups chicken broth
- 12 ounces spaghetti pasta (¾ of a 1-pound box)
- ¾ cup roasted red peppers strips
- ½ cup heavy cream
- Cajun seasoning to taste
Instructions
- PREP: Finely chop onion, bell pepper, and jalapeños. Mince garlic. Finely grate parmesan cheese. Chop bacon. Slice andouille sausage into ¼-inch coins. If desired, puree fire roasted tomatoes with an immersion blender for a smoother consistency.1 medium yellow onion, 1 green bell pepper, 1–2 jalapeños, 6 cloves garlic, ¾ cup finely grated parmesan cheese, ½ pound bacon, ¾ pound andouille sausage
- CRISP: Heat a large deep skillet over medium-high heat. Add bacon and cook for about 10 minutes, stirring occasionally, until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate. Drain all but about 1–2 tablespoons of bacon grease from the pan.
- BROWN: Add sausage to the bacon grease and brown, about 8–10 minutes. Remove sausage with a slotted spoon and set aside to drain with bacon. Drain all but about 1–2 tablespoons of grease in the pan.
- SAUTÉ: Reduce heat to medium. Add onion, bell pepper, and jalapeños to the skillet and sauté for about 5 minutes until softened. Add garlic and cook for another 30 seconds while stirring.
- CARAMELIZE: Stir in tomato paste, red pepper flakes, smoked paprika, and black pepper. Cook for 2–3 minutes, stirring, until tomato paste darkens and begins to caramelize.2 tablespoons tomato paste, ½–1 teaspoon red pepper flakes, ½ teaspoon smoked paprika, ½ teaspoon black pepper
- BOIL: Add fire-roasted tomatoes, chicken broth, cooked bacon and sausage. Stir to combine and a bring to a gentle boil. Add pasta and stir until submerged. Cover with an offset lid – this helps the pasta cook evenly and prevent boil-overs. Boil for 8–11 minutes (or 2–3 minutes from al dente according to package directions), stirring every 1–2 minutes to prevent sticking, until the pasta is almost cooked.2 14-ounce cans fire-roasted tomatoes, 3 cups chicken broth, 12 ounces spaghetti pasta
- SIMMER: Add roasted red peppers, heavy cream, and parmesan cheese. Stir to combine and reduce heat to low and simmer for 1-2 minutes until the sauce thickens and pasta is cooked. Taste and adjust with cajun seasoning, salt, or pepper as needed.¾ cup roasted red peppers strips, ½ cup heavy cream, Cajun seasoning to taste
- SERVE: Serve hot, topped with extra parmesan cheese. Garlic bread is optional, but highly encouraged!
Notes
- Substitute andouille for smoked sausage.
- Substitute fire roasted tomatoes for regular diced tomatoes.
- Substitute smoked paprika for regular paprika.
- Make your own cajun seasoning for the best flavor.
- Adjust the heat by omitting the jalapeños or scraping out their seeds for a milder version.
- Store leftovers in the refrigerator for 3-4 days. Don’t freeze it.
- Reheat with a splash of broth in a pot over low heat, or covered in the microwave. Stir occasionally.
- I don’t recommend making this ahead of time, but you can chop the veggies and shred the parmesan cheese a day in advance. Store in an airtight container in the refrigerator.
Equipment
- large skillet with lid
Nutrition
Meet Lauren
I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!
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I made this tonight for the family and everybody loved it, thanks!
Thanks, Susan! Happy you enjoyed it.