I try to live by the simple rules in life. You know, like, always treat others the way you would want to be treated. Always start the day with breakfast. And NEVER go into Trader Joe’s without a plan.
Raise your hand if this has ever been you at TJ’s:
“Well, my cart is at least 85% vegetables, so I guess one box of dark chocolate peanut butter cups won’t hurt. Or 4…”
“FALAFEL SPICED VEGAN CAULIFLOWER GNOCCHI DUMPLING NUGGETS?!? Where have these BEEN all my life?!”
“I don’t know what a ‘Quartet of Snacks’ is supposed to be, but it’s going in the cart.” *SIDENOTE: filing away under ‘genius string quartet names’*
But rules are made to be broken after all, which is why I have more hummuses in my fridge than I can possibly finish, and also why this recipe exists.
When I made the usually fatal mistake of walking into Trader Joe’s without a plan the other week, I knew I couldn’t just leave with a cart full of bamba snacks (as fun as that would have been). So instead, I took a mental inventory of my pantry at home and went from there. I knew I had some chicken sausage, an onion, tomato paste, and some brown rice pasta begging to be used up, and so… The one-pot cajun pasta was born.
One-pot meals are the best. They’re great all the time, but especially in the colder months, and my enameled cast iron dutch oven has done some MAJOR heavy lifting this winter. One-pot pasta is an especially convenient meal, because there’s no water boiling or draining required. It takes only about 30 minutes of active prep, and then 10-12 minutes of letting the pasta (and sauce) make itself while you scroll through Instagram do something productive.
As a bonus, this spicy, flavorful pasta is packed with veggies that make it a filling meal all on its own. The sauce is creamy, smoky, and slightly cheesy without being too high in fat, and clings to the noodles in a way that is slightly NSFW. You can also make this recipe gluten free, and make it as mild or as spicy as you like. I’m a heat fiend, so I used the biggest jalapeño I could find and left all the ribs and seeds in. However, if you do choose pain, just make sure you wait at least two hours between eating this for lunch and going to Pilates class, unless you want to feel your planks in your esophagus. Not that I know anything about that… O:)
An easy, creamy, spicy pasta with chicken sausage and veggies that all comes together in one pot with no water boiling or draining required.
Ingredients
Scale
1 tbs olive oil
4 large cloves garlic, crushed and sliced
1 large jalapeño, finely chopped (remove ribs and seeds for less heat)
4 Andouille chicken sausages, sliced 1/4″ thick
1 cup baby bella mushrooms, sliced 1/4″ thick
1 red onion, thinly sliced
1 red pepper, thinly sliced
2 tsp. cajun seasoning blend
1 tsp. smoked paprika
1/2 tsp. salt
1/4 cup tomato paste
1 lb. pasta of your choice (I used brown rice rotini)
4 cups chicken stock
~2 cups water
1/2 cup grated pecorino romano cheese
Fresh basil, to serve
Instructions
In a cold dutch oven or heavy bottomed pan, heat olive oil, garlic, and jalapeños over low heat.
When garlic and jalapeños are soft, add chicken sausage to pan, spreading the pieces out flatly and evenly. Raise heat to medium. Flip sausage pieces once they begin to sizzle and are thoroughly browned and crispy on the first side.
While chicken sausage browns, prepare your mushrooms. Clean them by wiping them gently with a barely damp (not wet) paper towel, and slice.
Once sausage is done browning (the garlic and jalapeños might look burnt here – that’s OK) add in the mushrooms.
When mushrooms are brown, add peppers and onions. Stir to break up the onions, and cover. Keep covered, and stir every few minutes until veggies are soft.
Add tomato paste and seasonings, and stir. Let sit for a minute to let the tomato paste and spices bloom.
Add chicken stock, then water as needed until the pasta is just short of covered.
Raise the heat to high and bring to a boil. Lower to a simmer and stir occasionally until liquid has reduced and pasta is al dente, about 10-12 minutes.
Remove from heat, stir in cheese, and serve with fresh basil.
This is genius. As a pescatarian, I can just back off the sausage and fiery stuff. Can’t wait to make this on a night without rehearsals. Love you like crazy, hungry musician!!
There is something about cajun food that I just adore, the spiciness maybe?? Alfredo also happens to be one of my favorite pasta of all time, so kind of in love with this!
Sorry to say this was a complete flop at our house. The pasta didn’t soak up all the water and wasn’t al dente. Overall the whole dish didn’t really come together. I would never cook the pasta in the sauce like that again. Finish it, sure but not soak.
Sorry to hear that, Gretchen! One pot pastas can be finicky like that sometimes – if it’s not absorbing the liquid and is remaining undercooked, the heat might not be staying high enough. If it has absorbed all of the liquid but the pasta is still not totally al dente, feel free to add a bit more liquid and cover until the pasta “steams” itself to the texture you like. Fingers crossed for better results next time!
Aunt Toni
March 12, 2019 atThis is genius. As a pescatarian, I can just back off the sausage and fiery stuff. Can’t wait to make this on a night without rehearsals. Love you like crazy, hungry musician!!
ipfan.info
April 4, 2019 atThere is something about cajun food that I just adore, the spiciness maybe?? Alfredo also happens to be one of my favorite pasta of all time, so kind of in love with this!
Gretchen Case
January 14, 2021 atSorry to say this was a complete flop at our house. The pasta didn’t soak up all the water and wasn’t al dente. Overall the whole dish didn’t really come together. I would never cook the pasta in the sauce like that again. Finish it, sure but not soak.
Sarah Kenner
January 14, 2021 atSorry to hear that, Gretchen! One pot pastas can be finicky like that sometimes – if it’s not absorbing the liquid and is remaining undercooked, the heat might not be staying high enough. If it has absorbed all of the liquid but the pasta is still not totally al dente, feel free to add a bit more liquid and cover until the pasta “steams” itself to the texture you like. Fingers crossed for better results next time!