Description
A rich, comforting one-pot pasta dish featuring smoked Andouille sausage, rigatoni, and a creamy Cajun-spiced sauce made with cream cheese and cheddar.
Ingredients
Scale
- 1 lb smoked Andouille sausage, sliced into half-moons
- 12 oz dry rigatoni pasta
- 8 oz full-fat cream cheese, softened to room temperature
- 1 cup heavy cream
- 2 tbsp Cajun seasoning
- 2 cups low-sodium chicken broth
- 1 medium yellow onion, diced finely
- 4 cloves garlic, minced
- 1 cup sharp cheddar cheese, shredded
- Chopped parsley or green onions for garnish (optional)
Instructions
- Heat a large Dutch oven or deep skillet over medium-high heat. Add the sliced Andouille sausage and cook for 4-5 minutes until browned and crispy. Remove half of the sausage and set aside; leave the rest in the pot with the rendered fat.
- Reduce heat to medium. Add the diced onion to the pot and cook for 2-3 minutes until translucent. Add the minced garlic and Cajun seasoning, stirring constantly for 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Scrape the bottom of the pot to release browned bits. Bring the mixture to a gentle simmer.
- Add the dry rigatoni pasta to the pot, ensuring it is mostly submerged. If needed, add a splash more broth or water. Bring back to a simmer, then reduce heat to medium-low. Cover with a lid slightly ajar and cook for 12-15 minutes, stirring every 5 minutes to prevent sticking.
- Once the pasta is al dente and most liquid is absorbed, remove the pot from the heat. Add the softened cream cheese and shredded cheddar cheese. Stir vigorously until melted and smooth.
- Stir in the reserved browned sausage. Let the dish rest for 2-3 minutes to allow the sauce to thicken. Taste and adjust seasoning with black pepper or cayenne if desired. Garnish with parsley or green onions and serve immediately.
Notes
Do not skip stirring the pasta every 5 minutes to prevent burning and ensure even cooking. Soften the cream cheese beforehand to ensure a smooth sauce. Reserve half the sausage for texture contrast. If the sauce is too thick, add a splash of water or broth. If too thin, simmer uncovered to evaporate excess liquid. Do not freeze this dish as the dairy may separate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 650
- Sugar: 4
- Sodium: 900
- Fat: 38
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 2
- Protein: 22
Keywords: one-pot pasta, creamy sausage rigatoni, cajun recipe, easy dinner, comfort food, andouille sausage, family meals