This 5-ingredient slow cooker Cajun sausage pasta is what I lean on when I want a spicy, hands-off dinner that basically cooks itself and leaves almost no dishes behind. It borrows its bold personality from Cajun-style smoked sausage and a jarred tomato-cream pasta sauce, which slowly melt together into an amber-orange, glossy sauce that clings to wide ribbons of fettuccine. While Cajun cooking traditionally builds flavor in a skillet with the classic trinity of onion, celery, and bell pepper, here we cheat a bit: the sausage and sauce bring enough smoky heat and sweetness that the slow cooker can do the rest of the work while you get on with your day.
Serve the Cajun sausage fettuccine straight from the slow cooker with a simple green salad dressed in a tangy vinaigrette to balance the richness, and a loaf of crusty bread or garlic toast to swipe through the extra sauce. A crisp, chilled white wine like Sauvignon Blanc or a light beer pairs nicely with the spice, while sparkling water with lemon keeps things refreshing. If you want to stretch the meal, add steamed or roasted vegetables on the side, such as broccoli, green beans, or zucchini, which all play well with the smoky, spicy notes of the sausage.
5-Ingredient Slow Cooker Cajun Sausage FettuccineServings: 4
Ingredients
1 pound smoked Cajun sausage, sliced into 1/2-inch rounds
1 (24-ounce) jar creamy tomato pasta sauce (tomato-cream or vodka-style)
1 cup low-sodium chicken broth
8 ounces dry fettuccine pasta, broken in half
1/2 cup grated Parmesan cheese, plus more for serving (optional)
Directions
Lightly coat the inside of a 4- to 6-quart slow cooker with cooking spray or a thin film of oil for easier cleanup.
Add the sliced Cajun sausage to the slow cooker, spreading it into an even layer so it can slowly render and caramelize around the edges as it cooks.
Pour the creamy tomato pasta sauce over the sausage, then add the chicken broth. Stir gently to combine, making sure most of the sausage is submerged in the liquid.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the sausage is very tender and the sauce is bubbling and slightly thickened with a glossy, amber-orange sheen.
About 30 to 40 minutes before you want to eat, stir the sauce well, then add the dry fettuccine, breaking the strands in half so they fit and cook evenly. Press the pasta down into the sauce, turning with tongs or a fork to coat all the ribbons and submerge them as much as possible. Add a splash of hot water (2 to 4 tablespoons) if the sauce seems too thick to cover the pasta.
Cover and cook on HIGH for 25 to 35 minutes, stirring once halfway through, until the fettuccine is just tender but not mushy. If some strands stick together, gently separate them with tongs when you stir.
Once the pasta is al dente, turn the slow cooker to WARM. Stir in the grated Parmesan cheese until melted and the sauce is silky and clings to the fettuccine and sausage. If the mixture seems too thick, loosen with a spoonful or two of hot water or broth; if it is too loose, leave the lid off for 5 to 10 minutes on WARM to let some steam escape.
Taste and adjust seasoning if needed; the Cajun sausage and Parmesan are salty, so you may not need extra salt. Serve the pasta straight from the slow cooker, with additional Parmesan at the table if you like.
Variations & Tips
For a milder version, choose a mild smoked sausage instead of hot Cajun, or mix half mild and half spicy. If you like more heat, stir in 1/4 teaspoon of crushed red pepper flakes with the sauce, or drizzle with hot sauce before serving. To sneak in vegetables without adding more ingredients to the list, use a jarred pasta sauce that already includes peppers or onions; they will soften and melt into the sauce during the long cook. You can also swap the creamy tomato pasta sauce for a standard marinara and stir in 1/2 cup heavy cream or half-and-half at the very end to create your own tomato-cream base. If you prefer shorter pasta, penne or rigatoni will cook similarly; just check a bit earlier for doneness. Food safety tips: Keep raw and ready-to-eat foods separate when slicing the sausage, and wash your cutting board and knife with hot, soapy water afterward. Make sure the sausage reaches at least 165°F in the center if you are using a fresh (not fully cooked) Cajun sausage; most smoked Cajun sausages are pre-cooked, but always check the package. Do not leave the finished dish on the WARM setting for more than 2 hours for food safety. Cool leftovers promptly, refrigerate within 2 hours, and eat within 3 to 4 days, reheating until steaming hot before serving.
