This cajun pasta with sausage is going to be your new favorite spicy pasta dish. It can be made in 30 minutes and only requires one-pot. You can fine tune the level of spice by picking mild, regular or hot Rotel and can even spice it up more by adding hot pepper flakes!

Why You’ll Love this Recipe:

  • It’s so easy to make. It takes less than 30 minutes from start to finish.
  • It’s delicious.  Everyone I’ve made this for LOVES this recipe and asks for the recipe!
  • You can easily adjust the level of spice. If you aren’t really into spicy food, you could use mild rotel, however if you want to kick it up a notch, use hot Rotel (with habeneros!) Seriously – SO good!
  • It’s a great freezer meal. It’s easy to double (or triple) this recipe and freeze the excess. Reheating from frozen in the microwave yields great results, so it’s great to have on hand when you’ve forgotten about dinner or don’t want to cook.
  • It’s budget-friendly. One batch of this recipe serves 4-6 and costs around $8.00. You heard me right, 8 bucks for a batch of this. Even if you eat the entire batch by yourself, it’s still cheaper than takeout.

Ingredient Notes:

  • Sausages – I used one package of Johnsonville New Orleans Andouille Smoke Sausage, but you can use any sausage. (There are some Johnsville Cajun Chicken sausages that look like they’d work great in this recipe!)
  • Diced Onion – I recently discovered that you can buy frozen diced onion! This is a game changer for me because I hate dicing onions! (That’s one convenience I don’t mind paying for!)
  • Garlic – I used minced garlic (that you buy in a jar) for this recipe. It’s just so much easier than peeling garlic and getting out the garlic press.
  • Chicken Broth – I used low sodium chicken broth, but feel free to use regular or no sodium added chicken broth.
  • Pasta – I used penne pasta for this recipe, because it holds onto sauce well, but you can use whatever you prefer or have on hand!
  • Rotel – I love this recipe with HOT Rotel (the one with the habeneros!) When mixed in with the cream an cheese, the Hot Rotel is the perfect amount of heat.
  • Heavy Cream
  • Pepperjack Cheese – I used grated Pepperjack cheese in this andouille sausage pasta.

How to Make Cajun Pasta with Sausage:

This creamy pasta with sausage is super easy to make!

You’ll start by dicing up the package of Cajun sausages, to slices that are approximately 1/4 inch wide. If you’re going to make multiple batches, I’d suggest slicing at least 3 at a time!

cutting board with diced cajun sausages and knife

Next you’ll add olive oil to the pan you’re going to use (if you’re making multiple batches, I’d suggest using a Dutch oven or soup pot). In the images below, I made a single batch in my 12″ HexClad saucepan and it fit perfectly. Turn up your burner to medium heat and let the oil and pan heat up for a couple of minutes.

While the oil and pan are heating, get the rest of your ingredients ready. (By ready, I mean set them next to the burner you’re using!) In this recipe, I use frozen diced onion because it’s so much easier, but if you need to dice the onion, this is a good time to do that.

After the oil has heated for approximately 2-3 minutes, add the diced sausages. Use a spatula to stir the sausages occasionally while they are browning. I found that this process took approximately 7-8 minutes.

browning cajun sausages in hot oil in sauce pan

You are now ready to add the onion. If you are using frozen diced onion, simply add it to the pan (without thawing). Allow the onions to soften and brown, by stirring over medium heat for 1-2 minutes.

After the onions have browned, add the minced garlic. While stirring, allow the garlic to cook until it smells absolutely heavenly. This takes about 30 seconds.

Now it’s time to add the chicken broth, heavy cream, Rotel, and uncooked Penne pasta. Simply add them all to the pot you’re using and stir. Heat the mixture until it boils and then turn the heat down to medium-low. Add a lid to the pot and all it to simmer for 12-15 minutes.

If you are going to freeze this recipe, I’d suggest only cooking for 12 minutes, but if you’re going to serve it immediately, cook it for the full 15 minutes.

After 15 minutes, you’ll stir in the pepperjack cheese! If you are serving immediately, you can garnish will parsely and sprinkle with a small amount of pepperjack if desired.

Freezing this Cajun Pasta with Sausage

If you’re planning to freeze this recipe, allow it to cool to approximately room temperature, then add it to quart-sized freezer bags. One batch of this recipe serves between 4-6 people, so I typically split this recipe up into 3-quart sized freezer bags. I’ve found that one quart-sized bag feeds 2 adults a reasonable portion (roughly 500 calories per serving).

Before freezing, I would suggest you gently flatten out the contents of each freezer bag and stacking them on top of each other. This makes it easier to store them in the freezer AND makes thawing faster. above you can see 3 flattened bags that have already been frozen.

You might have noticed that I didn’t mention freezing this recipe in a gallon-sized bag. To be clear – you totally can freeze this in a gallon-sized bag if that’s what you want to do. The reason I don’t suggest it is because when it comes to reheating this recipe, if you don’t want to thaw it out, you can simply add the frozen block to a rectangular glass baking dish and microwave it. The “quart-sized” block generally fits well into small microwaveable baking dishes, but gallon-sized blocks of food are typically too big for most baking dishes.

When you’re ready to reheat one of these frozen meals, simply cut the bag using a pair of scissors. Add it to your microwaveable glass dish and heat it in the microwave. I found that it typically took about 4-5 minutes to thaw. The image

stack of frozen food in ziplock bags

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Cajun Pasta with Sausage

Cajun Pasta with Sausage

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This 30-minute, one-pot Cajun pasta with sausage dish is made with Cajun Andouille sausages, penne, diced onions, Rotel, and Pepperjack cheese. It's sure to be a new favorite at your house and a great addition to your freezer!


  • 1 tbsp. olive oil
  • 13.5 oz package of sausages
  • 1.5 cups of diced onion
  • 2.5 cups of chicken broth
  • 1/2 cup of heavy cream
  • 10 oz can of Rotel
  • 8 oz of penne pasta
  • 1 cup grated pepperjack cheese


  1. Dice the Cajun sausages into pieces that are 1/4 of inch wide.
  2. To a saucepan or pot, add 1 tbsp olive oil over medium heat. Allow it to heat for a couple of minutes.
  3. Add the diced sausages to your pan and allow to cook over medium heat until browned (approx. 7-8 minutes). Use a spatula to stir occasionally.
  4. Add 1.5 cups of onion to the saucepan and allow to heat, with stirring for 1-2 minutes.
  5. Add 1/2 tsp of minced garlic to the mixture and allow to heat until fragrant (usually 30 seconds).
  6. Add chicken broth, heavy cream, Rotel, and uncooked penne pasta Stir. When the mixture starts boiling, turn down the heat to medium-low and cover with a lid. Allow the mixture to simmer for 12-15 minutes.
  7. After pasta is cooked to desired doneness, add 1 cup of pepper jack cheese and stir well.
  8. Serve immediately (if desired, garnish with diced parsley and/or grated pepper jack cheese) or freeze (see instructions below).


To freeze:

  1. Allow pasta to cool to nearly room temperature and then divide up into 2 or 3 quart sized resealable freezer bags. Be sure you remove as much air as possible from the bag and then gently flatten the contents.
  2. Place bags flat in the freezer until frozen and then store as desired.

To serve:

  1. Use scissors to cut away the resealable bag and place frozen food in a microwave safe dish.
  2. Heat in microwave for 4-5 minutes or until heated through.
  3. If desired, garnish with diced parsley and/or grated cheddar cheese.


Thaw by placing frozen pasta in the refrigerator for 24 hours. Remove food from the resealable bag and place in a microwave-safe dish. Heat in microwave until the food is heated through (1-2 minutes). If desired, garnish with diced parsley and/or grated cheddar cheese.

Did you make this recipe?

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