Description
Okay, so picture this: someone took spicy Cajun sausage, ranch seasoning, cream, and pasta, threw them all in one pot, and created the ultimate comfort food mashup that tastes like it took hours but actually took 25 minutes. One-Pot Creamy Cajun Ranch Sausage Pasta is basically what happens when Southern comfort food meets ranch dressing meets your desperate need for dinner to cook itself. The sausage gets browned and crispy, the pasta cooks directly in the creamy sauce (one pot, people!), and everything gets coated in this smoky, tangy, perfectly spiced cream sauce that’ll make you want to lick the pan. The Cajun seasoning brings heat and depth, the ranch adds tang and familiarity, and the whole thing is ridiculously creamy without being heavy. I made this on a Tuesday when I had zero energy and it became my most-requested recipe. Someone asked if I’d secretly ordered takeout. Another person claimed it was better than any restaurant pasta they’d ever had. This pasta causes disbelief and requests for seconds.
Ingredients
Main Ingredients:
- 1 lb smoked sausage (andouille, kielbasa, or smoked sausage), sliced into rounds
- 1 lb penne pasta (or any short pasta)
- 3 cups chicken broth (or vegetable broth)
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced (optional but adds color and sweetness)
Seasonings:
- 2–3 tbsp Cajun seasoning (adjust to heat preference)
- 1 packet (1 oz) ranch seasoning mix
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust based on sausage saltiness)
- 1/4 tsp cayenne pepper (optional, for extra heat)
Finishing Touches:
- 1 1/2 cups shredded Parmesan or sharp cheddar cheese
- 2 tbsp butter
- Fresh parsley, chopped (for garnish)
- Extra Parmesan for serving
Equipment:
- Large, deep skillet or Dutch oven (at least 5-quart capacity)
- Wooden spoon or spatula
- Measuring cups
- Knife and cutting board
Instructions
Heat your large skillet or Dutch oven over medium-high heat. No oil needed—the sausage has enough fat.
Add the sliced sausage and cook for 4-5 minutes, stirring occasionally, until browned and slightly crispy on the edges. Don’t stir constantly—let it sit and develop that caramelized crust.
Remove the sausage from the pan and set aside on a plate. Leave about 2 tablespoons of fat in the pan. If there’s way too much fat, drain some out. If there’s barely any, add a tablespoon of butter or oil.
In the same pan with the sausage fat, add the diced onion and bell pepper (if using). Cook over medium heat for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant. Don’t let it burn or it’ll be bitter.
This is building flavor. The browned bits from the sausage (fond) are gold. We’re cooking the vegetables in that deliciousness.
Add the chicken broth, heavy cream, and milk to the pan. Stir to combine and scrape up any browned bits from the bottom of the pan. Those bits are flavor.
Add the Cajun seasoning, ranch seasoning, smoked paprika, black pepper, salt, and cayenne (if using). Stir everything together.
Add the uncooked pasta directly to the liquid. Stir to make sure all the pasta is submerged. This is important—pasta above the liquid won’t cook.
Bring everything to a boil over medium-high heat, then reduce to a simmer.
Cover the pan with a lid (slightly ajar to let steam escape) and simmer for 12-15 minutes, stirring every 3-4 minutes to prevent sticking.
The pasta will absorb the liquid and cook directly in the sauce. As it cooks, it releases starch that thickens the sauce naturally. This is why one-pot pasta works.
The sauce should reduce and thicken. If it looks too thick and the pasta isn’t done, add more broth or milk, 1/4 cup at a time.
If it’s too thin after the pasta is cooked, let it simmer uncovered for a few more minutes to thicken.
Taste the pasta—it should be al dente (tender but with a slight bite). If it’s too firm, add a splash more liquid and cook for another 2 minutes.
Once the pasta is cooked and the sauce is thickened to your liking, remove from heat.
Add the butter and shredded cheese. Stir until melted and the sauce is smooth and glossy.
Add the browned sausage back to the pan. Stir to combine everything.
Taste and adjust seasoning. Need more heat? Add more Cajun or cayenne. Not enough tang? Add a splash of lemon juice or more ranch. Too thick? Add a splash of milk or cream.
Let the pasta sit for 2-3 minutes. The sauce will thicken slightly as it cools.
Garnish with fresh chopped parsley and extra Parmesan.
Serve immediately in bowls. Provide crusty bread for soaking up that sauce because it’s a crime to waste it.
Try not to eat the entire pot. This is extremely difficult and most people fail.
Notes
This is already a complete meal, but here are some ideas:
- Serve with garlic bread or Texas toast for sauce soaking
- Add a simple side salad to pretend you’re eating vegetables
- Top with extra cheese, green onions, or crispy fried onions
- Pair with roasted broccoli or green beans
- Add hot sauce or red pepper flakes for extra heat
- Serve with a cold beer or sweet tea
- Make it a meal prep situation—portion into containers for easy lunches
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~620 kcal
- Sugar: ~4g
- Sodium: ~980mg
- Fat: ~35g
- Carbohydrates: ~52g
- Protein: ~25g