Description
A bold, spicy, and creamy gluten-free pasta dish cooked entirely in one pot. The starch from the rigatoni creates a velvety sauce without the need for heavy whisking, making it a convenient and flavorful weeknight dinner.
Ingredients
- 12 oz Andouille sausage, sliced into half-moons
- 12 oz Rigatoni pasta (gluten-free recommended)
- 2 cups Chicken broth (low-sodium)
- 1/2 cup Heavy cream (or full-fat canned coconut cream for dairy-free)
- 1–2 tablespoons Cajun seasoning
- 4 cloves Garlic, minced
- 3 stalks Green onions, sliced (whites and greens separated)
- 1 teaspoon Smoked paprika
- 1 cup Sharp Cheddar cheese, shredded
- 1 tablespoon Butter (optional, for finishing)
- Salt and Black Pepper to taste
Instructions
- Heat a large Dutch oven or deep skillet over medium-high heat. Add sliced Andouille sausage and sear undisturbed for 2-3 minutes until browned and crispy. Stir and cook for another 2 minutes, then remove sausage and set aside, leaving the fond in the pot.
- Reduce heat to medium. Add minced garlic and the white parts of the green onions to the pot. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Stir in Cajun seasoning and smoked paprika. Toast the spices in the residual fat for 30-60 seconds to bloom their flavor.
- Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release browned bits. Add the uncooked rigatoni and stir to combine.
- Bring to a boil, then immediately reduce heat to a steady simmer. Cover with a lid slightly ajar and cook for 10-12 minutes, stirring every 5 minutes, until pasta is al dente and liquid has thickened.
- Remove the pot from the heat. Stir in the heavy cream (or coconut cream) and shredded cheddar cheese. The residual heat will melt the cheese. Stir until smooth. If too thick, add a splash of broth or water.
- Stir the browned sausage back into the pasta. Add butter if using. Taste and adjust salt and pepper. Top with remaining green onions and serve immediately.
Notes
Do not rinse the pasta as the starch is needed to thicken the sauce. Stir frequently to prevent sticking. Grate your own cheese to avoid grainy sauce caused by anti-caking agents in pre-shredded cheese. If using gluten-free pasta, check for doneness early as it can turn to mush quickly. For a vegetarian version, substitute vegetable broth and omit sausage, adding extra vegetables like bell peppers and mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 3
- Sodium: 900
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 2
- Protein: 18
Keywords: one pot pasta, gluten free pasta, cajun sausage, creamy rigatoni, easy weeknight dinner, dairy free option, spicy pasta