One-Pot Cajun Sausage Penne Alfredo

Shopping list

• 14 ounces smoked andouille sausage — sliced into thick rounds

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• 12 ounces dry penne pasta

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• 1 tablespoon olive oil

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• 3 tablespoons unsalted butter

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• 5 garlic cloves — finely minced

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• 1.5 tablespoons Cajun seasoning — divided

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• 1 teaspoon smoked paprika

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• 0.5 teaspoon onion powder

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• 0.5 teaspoon Italian seasoning

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• 0.25 teaspoon black pepper

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• 0.25 teaspoon red pepper flakes — optional

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• 3 cups low-sodium chicken broth — divided

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• 1.25 cups heavy cream

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• 4 ounces cream cheese — softened and cubed

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• 1 cup Parmesan — freshly grated

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• 1 cup mozzarella — freshly shredded

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• 3 tablespoons fresh parsley — chopped

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• salt — to taste

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Step by step

1. 1

   Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

2. 2

   Add the sliced sausage in one layer and cook for 2 to 3 minutes per side until deeply browned with caramelized edges.

3. 3

   Transfer the sausage to a plate, leaving the flavorful drippings in the pot. This is still a one-pot recipe—the sausage will return after the pasta cooks.

4. 4

   Reduce the heat to medium and melt the butter.

5. 5

   Add the garlic and red pepper flakes, then cook for about 30 seconds.

6. 6

   Stir in 1 tablespoon Cajun seasoning, smoked paprika, onion powder, Italian seasoning, and black pepper.

7. 7

   Cook for another 20 seconds to release the flavor of the spices.

8. 8

   Pour in 2¾ cups chicken broth and scrape the browned sausage bits from the bottom of the pot.

9. 9

   Bring the broth to a gentle boil.

10. 10

    Add the dry penne and stir well.

11. 11

    Reduce the heat to medium-low, cover partially, and cook for 11 to 13 minutes.

12. 12

    Stir every few minutes so the pasta cooks evenly and does not stick.

13. 13

    If the liquid is absorbed before the penne becomes tender, add the remaining broth a few tablespoons at a time.

14. 14

    The pasta should be just al dente before adding the cream.

15. 15

    Return the browned sausage to the pot.

16. 16

    Pour in the heavy cream and add the remaining Cajun seasoning.

17. 17

    Simmer gently, uncovered, for 2 to 3 minutes.

18. 18

    Reduce the heat to low.

19. 19

    Stir in the cream cheese until smooth, then add the Parmesan and mozzarella in small handfuls.

20. 20

    Stir after each addition until the sauce becomes thick and creamy.