13 Exquisite Global-Inspired One-Pot Pasta Recipes

We all know the struggle – a busy weeknight, a rumbling stomach, and the dreaded question: “What’s for dinner?” Enter the glorious world of one-pot pasta. These recipes are lifesavers for anyone who craves a delicious, satisfying meal without the hassle of multiple pots and pans.

Why One Pot Pasta?

One-pot pasta/ quick dinner dishes are the embodiment of convenience. Here’s why they deserve a permanent spot in your weekly meal rotation:

• Minimal Cleanup: Say goodbye to mountains of dirty dishes! Everything cooks together in a single pot, minimizing post-dinner party cleanup.
• Quick and Easy: These recipes are designed for efficiency. Most come together in under 30 minutes, perfect for hectic weeknights.
• Flavorful and Customizable: Don’t be fooled by the simplicity. One-pot pasta offers a blank canvas for creativity. Experiment with different vegetables, proteins, and sauces to create endless flavour combinations.
• Perfect for Meal Prepping: Cook a large batch on the weekend and portion it out for quick dinners and lunches throughout the week.

Essential Tips for One-Pot Pasta/Quick Dinners 

Before we delve into specific recipes, let’s explore some handy tips to ensure your one-pot pasta journey is a smooth one:

• Choose the Right Pot: Opt for a large Dutch oven or a deep pot with a heavy bottom to evenly distribute heat and prevent scorching.
• Pasta Selection: Short and sturdy kinds of pasta like penne, farfalle, or rotini are ideal choices for one-pot pasta cooking. They hold their shape well and absorb the flavorful sauce beautifully.
• Strategic Ingredient Addition: Follow the order of cooking times for your ingredients. Start with vegetables that take longer to soften, followed by quicker cooking options like protein and herbs.
• The Power of Broth: Broth adds incredible depth of flavour compared to plain water. Opt for vegetable broth for vegetarian dishes or chicken broth for meat-based options.
• The Magic of Pasta Water: Reserve some pasta water before draining! This starchy liquid is gold when it comes to creating a silky, emulsified sauce.
• Seasoning is Key: Don’t be shy with the salt and pepper! Taste and adjust seasonings throughout the cooking process for a balanced and flavorful dish.

One-Pot Pasta Recipes for Every Craving

Now, let’s get cooking! Here are three mouthwatering one-pot pasta recipes to tantalize your taste buds:

1. Creamy Sun-Dried Tomato Chicken Pasta

This dish is a symphony of creamy indulgence and vibrant tomato flavour. Juicy chicken pieces, sun-dried tomatoes, and spinach mingle in a delightful Parmesan cheese sauce, making it a guaranteed crowd-pleaser.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup sun-dried tomatoes (not packed in oil), chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup chicken broth
• 12 ounces dried penne pasta
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh spinach
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add chicken and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Add onion and garlic to the pot and cook until softened about 3 minutes. Stir in diced tomatoes, sun-dried tomatoes, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 5 minutes.
3. Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Add penne pasta and stir to combine.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.
5. Once the pasta is almost cooked, stir in heavy cream and Parmesan cheese. Return chicken to the pot and cook for 2-3 minutes, or until heated through.
6. Remove from heat and stir in spinach until wilted—season with salt and pepper to taste.
7. Serve immediately, garnished with additional Parmesan cheese (optional).

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2. Spicy Sausage and Veggie One-Pot Pasta

This vibrant dish is a fiesta of bold flavours. Spicy Italian sausage mingles with a medley of colourful vegetables in a light and flavorful tomato-based sauce, creating a perfect balance of heat and comfort.

Ingredients:

• 1 tablespoon olive oil
• 1 pound hot or sweet Italian sausage, casings removed and crumbled
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium zucchini, diced
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 (14.5-ounce) can crushed tomatoes
• 1 (14. ounce) can of diced tomatoes, undrained
• 1 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust according to spice preference)
• 12 ounces dried penne pasta
• 1/2 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add sausage and cook until browned and crumbled, about 5-7 minutes. Drain any excess fat using a slotted spoon.
2. Add bell peppers, zucchini, and onion to the pot and cook until softened about 5-7 minutes. Stir in garlic and cook for an additional minute until fragrant.
3. Pour in crushed tomatoes, diced tomatoes, chicken broth, oregano, and red pepper flakes. Bring to a simmer and cook for 10 minutes, allowing flavours to meld.
4. Add penne pasta and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.
5. Once the pasta is almost cooked, stir in chopped parsley—season with salt and pepper to taste.
6. Serve immediately with grated Parmesan cheese (optional) and crusty bread for dipping.

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3. Lemon Garlic Shrimp Scampi One-Pot Pasta

This elegant dish features succulent shrimp bathed in a garlicky lemon butter sauce, tossed with pasta and vibrant cherry tomatoes. It’s a light yet satisfying meal prep that comes together in under 30 minutes.

Ingredients:

• 1 tablespoon olive oil
• 1 pound medium shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• 1 cup chicken broth
• 12 ounces dried linguine pasta
• 1 pint cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1/4 cup unsalted butter
• Juice of 1 lemon
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the pot and set aside.
2. Add garlic and red pepper flakes (if using) to the pot and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
3. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.
4. Add linguine pasta and cherry tomatoes to the pot and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.
5. Once pasta is almost cooked, stir in butter, lemon juice, and chopped parsley—season with salt and pepper to taste.
6. Return shrimp to the pot and toss to coat in the sauce. Cook for 1-2 minutes, or until shrimp are heated through.
7. Serve immediately with crusty bread for dipping.

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4. Creamy Tomato Basil Pasta with Chicken Sausage

This comforting dish is a delightful blend of textures and flavours. Creamy tomato sauce embraces chunks of savoury chicken sausage and tender pasta, finished with fresh basil for a touch of summery goodness.

Ingredients:

• 1 tablespoon olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (28-ounce) can crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 12 ounces dried penne pasta
• 1/4 cup chopped fresh basil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add sausage and cook until browned and crumbled, about 5-7 minutes. Drain any excess fat using a slotted spoon.
2. Add onion and garlic to the pot and cook until softened about 3 minutes. Stir in diced tomatoes, crushed tomatoes, heavy cream, Parmesan cheese, basil, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes, allowing flavours to meld.
3. Add penne pasta and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.
4. Once the pasta is almost cooked, stir in chopped fresh basil—season with salt and pepper to taste.
5. Serve immediately with additional Parmesan cheese (optional) and crusty bread for dipping.

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5. One-Pot Vegetarian Chili Mac

This hearty and flavorful dish is a vegetarian twist on a classic comfort food. Kidney beans, corn, and bell peppers mingle in a rich and smoky chilli sauce, blanketing elbow macaroni for a satisfying and protein-packed meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can of kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 cup vegetable broth
• 1 tablespoon chilli powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (adjust according to spice preference)
• 12 ounces dried elbow macaroni
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add onion and cook until softened about 3 minutes. Stir in garlic and bell pepper and cook for an additional minute until fragrant.
2. Pour in diced tomatoes, kidney beans, black beans, corn, vegetable broth, chilli powder, smoked paprika, cumin, and cayenne pepper. Bring to a simmer and cook for 10 minutes, allowing flavours to meld.
3. Add elbow macaroni and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.
4. Once the pasta is almost cooked, stir in chopped fresh cilantro—season with salt and pepper to taste.
5. Serve immediately with shredded cheddar cheese (optional) and chopped green onions for garnish.

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6. Sun-Dried Tomato and Spinach Pesto Pasta with Shrimp

This quick dinner features a vibrant pesto made with sun-dried tomatoes, pine nuts, and fresh basil, tossed with succulent shrimp and tender pasta. It’s a light yet flavorful meal bursting with Mediterranean vibes.

Ingredients:

• 1 tablespoon olive oil
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup chopped sun-dried tomatoes (not packed in oil)
• 1/2 cup toasted pine nuts
• 1/4 cup chopped fresh basil
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 12 ounces dried linguine pasta
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the pot and set aside.

2. In a food processor, combine sun-dried tomatoes, pine nuts, basil, garlic, Parmesan cheese, and 1/4 cup olive oil. Pulse until a coarse pesto forms. Set aside.

3. Bring a pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.

4. While the pasta cooks, heat the remaining 1/4 cup olive oil in the Dutch oven over medium heat. Add cherry tomatoes and cook until softened and blistered, about 5 minutes.

5. Add the cooked linguine, reserved pasta water, and pesto to the pot with the tomatoes. Toss to coat evenly. Season with salt and pepper to taste.

6. Fold in cooked shrimp and chopped parsley. Heat through for an additional 1-2 minutes.

7. Serve immediately with additional Parmesan cheese (optional) and crusty bread for dipping.

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7. One-Pot Lemon Garlic Butter Chicken with Broccoli Pasta

This quick dinner dish is a symphony of comforting flavours. Tender chicken pieces are bathed in a garlicky lemon butter sauce, and nestled alongside vibrant broccoli florets and al dente pasta.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 head of broccoli, cut into florets
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 12 ounces dried farfalle pasta
• 1/4 cup unsalted butter
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add chicken and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

2. Add broccoli florets and onion to the pot and cook until broccoli is tender-crisp and onion is softened about 5-7 minutes. Stir in garlic and cook for an additional minute until fragrant.

3. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.

4. Add farfalle pasta and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.

5. Once pasta is almost cooked, stir in butter, lemon juice, and chopped parsley—season with salt and pepper to taste.

6. Return chicken to the pot and toss to coat in the sauce. Cook for 1-2 minutes, or until chicken is heated through.

7. Serve immediately with grated Parmesan cheese (optional) and crusty bread for dipping.

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8. Spicy Chorizo and White Bean One-Pot Pasta

This vibrant quick dinner dish is a fiesta of bold flavours. Spicy chorizo sausage mingles with creamy white beans in a light and flavorful tomato-based sauce, tossed with penne pasta for a satisfying and protein-packed meal. A satisfying Quick Dinner for sure.

Ingredients:

• 1 tablespoon olive oil
• 1 pound spicy chorizo sausage, casings removed and diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (adjust according to spice preference)
• 12 ounces dried penne pasta
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add chorizo sausage and cook until browned and crumbled, about 5-7 minutes. Drain any excess fat using a slotted spoon.

2. Add onion and garlic to the pot and cook until softened about 3 minutes. Stir in diced tomatoes, cannellini beans, chicken broth, oregano, and red pepper flakes. Bring to a simmer and cook for 10 minutes, allowing flavours to meld.

3. Add penne pasta and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.

4. Once pasta is almost cooked, stir in chopped fresh parsley—season with salt and pepper to taste.

5. Serve immediately with grated Parmesan cheese (optional) and crusty bread for dipping.

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9. One-Pot Creamy Pumpkin Alfredo with Sausage

This decadent quick dinner dish is a celebration of fall flavours. Creamy pumpkin sauce embraces chunks of savoury Italian sausage and tender pasta, finished with a touch of nutmeg for a warm and comforting meal.

Ingredients:

• 1 tablespoon olive oil
• 1 pound hot or sweet Italian sausage, casings removed and crumbled
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 (15-ounce) can of pumpkin puree
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• 1/4 teaspoon nutmeg
• 1/4 teaspoon red pepper flakes (optional)
• 12 ounces dried penne pasta
• 1/4 cup chopped fresh sage
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add sausage and cook until browned and crumbled, about 5-7 minutes. Drain any excess fat using a slotted spoon.

2. Add onion and garlic to the pot and cook until softened about 3 minutes. Stir in pumpkin puree, heavy cream, Parmesan cheese, thyme, nutmeg, and red pepper flakes (if using). Bring to a simmer and cook for 5 minutes, allowing flavours to meld.

3. Add penne pasta and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.

4. Once pasta is almost cooked, stir in chopped fresh sage—season with salt and pepper to taste.

5. Serve immediately with additional Parmesan cheese (optional) and crusty bread for dipping.

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10. One-Pot Vegetarian Taco Pasta

 

This vibrant one-pot pasta dish is a fun and flavorful twist on classic taco night. A medley of colourful vegetables mingles in a zesty tomato-based sauce, tossed with pasta and finished with your favourite taco toppings.

Ingredients:

• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 (14.5-ounce) can of diced tomatoes, undrained
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 cup vegetable broth
• 1 tablespoon taco seasoning
• 1/2 teaspoon ground cumin
• 12 ounces of dried rotini pasta
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add bell peppers, zucchini, and onion and cook until softened, about 5-7 minutes. Stir in garlic and cook for an additional minute until fragrant.

2. Pour in diced tomatoes, black beans, corn, vegetable broth, taco seasoning, and cumin. Bring to a simmer and cook for 10 minutes, allowing flavours to meld.

3. Add rotini pasta and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.

4. Once the pasta is almost cooked, stir in chopped fresh cilantro—season with salt and pepper to taste.

5. Serve immediately with your favourite taco toppings like shredded cheese, sour cream, chopped avocado, salsa, and hot sauce.

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11. One-Pot Chicken and Asparagus Lemon Pasta

This light and refreshing one-pot pasta dish is perfect for warmer weather. Tender chicken breast mingles with vibrant asparagus spears in a bright lemon butter sauce, tossed with pasta for a healthy and flavorful meal.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pound asparagus spears, trimmed and cut into 1-inch pieces
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 12 ounces dried fettuccine pasta
• 1/4 cup unsalted butter
• Juice of 1 lemon
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add chicken and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

2. Add asparagus and onion to the pot and cook until asparagus is tender-crisp and onion is softened about 5 minutes. Stir in garlic and cook for an additional minute until fragrant.

3. Pour in white wine and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.

4. Add fettuccine pasta and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.

5. Once pasta is almost cooked, stir in butter, lemon juice, and chopped parsley—season with salt and pepper to taste.

6. Return chicken to the pot and toss to coat in the sauce. Cook for 1-2 minutes, or until chicken is heated through.

7. Serve immediately with grated Parmesan cheese (optional) and crusty bread for dipping.

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12. One-Pot Creamy Tomato and Artichoke Gnocchi

This decadent one-pot pasta dish is a celebration of creamy indulgence. Pillowy gnocchi bathed in a rich tomato sauce studded with artichoke hearts and finished with fresh mozzarella cheese, creating a luxurious and satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14. ounce) can artichoke hearts, drained and chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon dried oregano
• 12 ounces potato gnocchi
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add onion and garlic and cook until softened about 3 minutes. Stir in diced tomatoes, artichoke hearts, heavy cream, Parmesan cheese, and oregano. Bring to a simmer and cook for 10 minutes, allowing flavours to meld.

2. Add potato gnocchi and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 5-7 minutes, or until gnocchi is cooked through, stirring occasionally.

3. Once gnocchi is almost cooked, stir in shredded mozzarella cheese and chopped fresh basil—season with salt and pepper to taste.

4. Serve immediately, garnished with additional Parmesan cheese (optional) and crusty bread for dipping.

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13. One-Pot Cajun Shrimp and Sausage Pasta

This dish is an explosion of bold flavours with a Cajun twist. Spicy Andouille sausage mingles with succulent shrimp in a rich and creamy tomato sauce seasoned with Cajun spices, tossed with penne pasta for a truly satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 pound  sausage, casings removed and diced
• 1 pound medium shrimp, peeled and deveined
• 1/2 onion, diced
• 3 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon cayenne pepper (adjust according to spice preference)
• 12 ounces dried penne pasta
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Instructions:

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add sausage and cook until browned and crumbled, about 5-7 minutes. Remove sausage from the pot using a slotted spoon and set aside.

2. Add shrimp to the pot and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the pot and set aside with the sausage.

3. Add onion and garlic to the pot and cook until softened about 3 minutes. Stir in diced tomatoes, heavy cream, Parmesan cheese, Cajun seasoning, and cayenne pepper. Bring to a simmer and cook for 10 minutes, allowing flavours to meld.

4. Add penne pasta and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.

5. Once the pasta is almost cooked, stir in the reserved Andouille sausage and shrimp—season with salt and pepper to taste.

6. Serve immediately with chopped fresh parsley and crusty bread for dipping.

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