Creamy Cajun Sausage Pasta Skillet Step-by-step instructions

Before you start

Before cooking, read the recipe through and gather all ingredients. Bring a large pot of salted water to a boil for the pasta. Slice the smoked sausage into rounds, dice the onion, mince the garlic, and grate the Parmesan cheese.

Have the Cajun seasoning, chicken broth, and heavy cream measured and ready. This prep ensures a smooth cooking process, as the skillet moves quickly.

Instructions

Pasta and Sausage Prep

1. 1Boil the pasta
   Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
   Look for The pasta should be tender but still firm to the bite.
   Tip Reserve some pasta water to loosen the sauce if needed.
2. 2Brown the sausage
   Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sliced sausage in a single layer and cook, stirring occasionally, until browned on both sides, about 5 minutes. Transfer to a plate and set aside.
   Look for The sausage should have deep golden-brown edges and render some fat.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not overcrowd the skillet so the sausage browns instead of steaming.

At the end of this phase, the pasta is cooked and drained, and the sausage is beautifully browned with crisp edges.

The skillet should have browned bits on the bottom, which are packed with flavor. The sausage should be set aside, and the skillet ready for the aromatics.

Building the Creamy Sauce

3. 3Sauté the aromatics
   In the same skillet, reduce the heat to medium. Add the diced onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
   Look for The onion becomes translucent and the garlic is aromatic.
   Tip If the skillet looks dry, add a splash of olive oil.
4. 4Make the creamy sauce
   Sprinkle the Cajun seasoning over the onions and garlic, stirring to coat. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let reduce slightly, about 2 minutes. Stir in the heavy cream and let the sauce thicken gently, about 3 minutes.
   Look for The sauce should coat the back of a spoon and be slightly thickened.
   Tip Do not let the cream boil rapidly or it may curdle.
5. 5Add the cheese
   Reduce the heat to low and whisk in the grated Parmesan cheese until fully melted and the sauce is smooth. Season with salt and pepper to taste.
   Look for The cheese melts into a glossy, creamy sauce.
   Tip Use freshly grated Parmesan for the smoothest melt.

The sauce should be smooth and slightly thickened, with the cheese fully melted. It should coat a spoon and have a rich, creamy color. The aroma of garlic, onion, and Cajun spices fills the kitchen. The sauce should not be boiling, only simmering gently.

Finishing and Serving

6. 6Combine and finish
   Return the browned sausage to the skillet and add the cooked rotini. Toss everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Simmer for 1-2 minutes to heat through.
   Look for The pasta and sausage are coated in a glossy, creamy sauce.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Adjust the consistency with pasta water a little at a time.
7. 7Garnish and serve
   Remove the skillet from the heat. Sprinkle with chopped fresh parsley and serve immediately, directly from the skillet or on a platter.
   Look for The dish is steaming and topped with bright green parsley.
   Tip Serve hot for the best creamy texture.

The pasta and sausage are coated evenly with the sauce, which is glossy and clings to every piece. The dish is steaming hot and ready to serve. The parsley adds a fresh, bright contrast to the rich, spicy sauce.

Common mistakes

One common mistake is overcooking the pasta, which leads to a mushy texture. Always cook to al dente, as it will finish cooking in the sauce. Another is letting the cream boil too vigorously, which can cause it to curdle.

Keep the heat low when adding the cream and cheese. Also, avoid overcrowding the skillet when browning the sausage, as this steams the meat instead of browning it, reducing flavor.

How to tell it’s done

The dish is done when the pasta is tender but still has a slight bite, the sausage is browned and heated through, and the sauce has thickened enough to coat the back of a spoon.

If using raw sausage, ensure it reaches an internal temperature of 160°F (71°C). The final texture should be creamy and glossy, with the sauce clinging to the pasta and sausage.

• Ground meat: 160°F (71°C) in the thickest part