Creamy Cajun Sausage Pasta in Your Pressure Cooker
This creamy Cajun sausage pasta is made quickly in your pressure cooker. A rich blend of sausage, Cajun spice, and rotini tossed in a cheesy cream sauce.
Equipment
- 1 Pressure cooker for cooking pasta and sausage together
Ingredients
Main ingredients
- 14 oz Smoked sausage sliced, jalapeño cheddar recommended
- 12 oz Rotini pasta
- 2 cups Heavy cream
- 1 tablespoon Cajun seasoning
- 0.5 cup Parmesan cheese grated
- Olive oil for sautéing
- Salt and pepper to taste
- Garlic powder optional
- Broth or water just enough to keep pasta from sticking
- Fresh parsley optional garnish
Instructions
Instructions
- Slice smoked sausage into small bite-sized pieces.
- Using sauté mode on pressure cooker, brown sausage in olive oil for 5–7 minutes.
- Add cream and Cajun seasoning. Stir and simmer on low for about 5 minutes.
- Add dry pasta and a small amount of broth or water. Stir to coat.
- Close lid and cook on high pressure for 5 minutes. Use quick release cautiously.
- Stir in Parmesan cheese until melted. Serve with parsley if desired.
Notes
Store leftovers in the fridge for 3–4 days or freeze in single portions. Add a splash of cream when reheating.