One Pot Creamy Cajun Sausage Pasta
This creamy cajun sausage pasta is perfect for a quick, cozy dinner after a busy day.
Equipment
- 1 Pressure Cooker for the pressure cooking method
Ingredients
Main ingredients
- 1 (13oz) pack cajun andouille sausage sliced into coins
- 1 tablespoon chopped garlic to give that punch
- 1 (14.5oz) can chicken broth about 2 cups, for the broth depth that’s key
- ½ cup heavy cream to make it oh-so creamy
- 1 (10oz) can Rotel diced tomatoes and chilies mild or spicy based on your mood
- 8 ounces dry bowtie pasta about half a pound or 2 cups - absorbent and perfect
- 2 cups shredded cheddar cheese for plenty of melty goodness
- 1 teaspoon cajun seasoning adjust to taste but watch salt levels if your mix is salty
Instructions
Instructions
- Heat a little oil over medium in your big pressure cooker pot or skillet. Toss in the chopped garlic and sauté until it’s fragrant, about a minute.
- Add the sliced cajun andouille sausage and cook for around 5 minutes until it’s nicely browned.
- Pour in the chicken broth, letting it come up to a boil.
- Stir in the can of Rotel diced tomatoes, heavy cream, and sprinkle the cajun seasoning over. Mix it well.
- Toss in the dry bowtie pasta. Give everything a good stir then cover with the lid. Turn the heat low and simmer for about 14 to 15 minutes.
- Once pasta’s tender, turn off the heat. Stir in the shredded cheddar cheese until it melts in creamy goodness.
Notes
Serve warm. Adjust spice levels if necessary and enjoy your creamy, spicy pasta!