Steam curls off the pan as spices awaken, the skillet releasing a rich buttery smell with every stir. My journey to the ultimate One Pot Cajun Beef Pasta began on a lazy Sunday, testing spice levels until fragrant steam carried just the right warmth. I found that browning the mince until crisp, golden edges formed deepened the sauce’s character. Each simmer revealed bubbling tomato notes and that tender-with-slight-bite pasta I chased through three trials. Let’s dive into this cozy, all-in-one meal that shines with minimal fuss.
Why You’ll Love One Pot Cajun Beef Pasta
- All-in-one skillet cooking—fewer dishes, more flavor
- Cajun spices infuse every bite with warm, smoky heat
- Sharp cheddar melts into a silky, glossy sauce
- A taste of Louisiana’s vibrant culinary tradition
A Little Background
On a rainy October afternoon, I first tinkered with this recipe, inspired by a trip to New Orleans. After three rounds of tweaking, I settled on a 2 tbsp Cajun seasoning blend that sings without overpowering. Seasonal bell peppers lend bright color, while pantry staples keep it weeknight-friendly.
Key Ingredients for One Pot Cajun Beef Pasta
- Beef mince (500g): Provides rich umami; choose lean for less grease
- Cajun seasoning (2 tbsp): The spice backbone; adjust heat to taste
- Diced tomatoes (400g): Adds bright acidity and body to the sauce
- Penne pasta (250g): Tubular shape captures every drop of sauce
- Cheddar cheese (100g): Melts into a silky finish; reserve extra for topping
- Parsley (2 tbsp): Fresh herb lift; optional but recommended
How to Make One Pot Cajun Beef Pasta
- Heat 1 tbsp oil in a large deep frying pan over medium-high heat. Add 500 g beef mince and cook for 5 minutes, breaking up lumps until edges are golden and sizzling.
- Add 1 chopped onion and 1 diced red capsicum. Sauté for 2–3 minutes until vegetables are tender with a slight bite and the pan gives a gentle sizzling sound.
- Stir in 2 crushed garlic cloves and 2 tbsp Cajun seasoning. Cook for 1 minute until you smell a nutty, toasted scent spreading from the pan.
- Pour in 400 g diced tomatoes, 500 ml beef stock and 250 g penne pasta. Stir well and bring to a rolling boil, about 2 minutes.
- Reduce heat to medium-low. Cover and simmer for 12 minutes, stirring gently every few minutes to prevent sticking—my test note: stirring at 4-minute intervals kept everything from clumping.
- Remove the lid. Stir through 1 cup (100 g) grated cheddar until glossy and melted into the sauce.
- Season with salt and pepper to taste. Sprinkle 2 tbsp chopped parsley just before serving for a fresh herbal pop.
Pro Tips & Troubleshooting
- After trial runs, I discovered searing beef until deeply browned adds a caramelized depth you can’t skip.
- If the sauce seems too thin, remove the lid in the last 2 minutes to let excess liquid evaporate.
- For a seasonal twist, swap red capsicum for roasted poblano peppers to introduce smoky complexity.
- Doubling? Use a 30 cm skillet or transfer to a Dutch oven to ensure even cooking.
Storage & Make-Ahead Guide
Let cool for no more than 2 hours at room temperature. Store in an airtight container in the fridge up to 3 days. For longer keeping, freeze portions in freezer-safe containers for up to 2 months—I tested this and flavor held steady. Reheat in a saucepan over medium heat until steaming hot (internal 74 °C/165 °F). Always discard if left out over 2 hours to ensure food safety.
Serving Suggestions
Garnish with extra cheddar and parsley. Serve alongside a crisp green salad or toasted garlic bread for texture contrast. A dollop of sour cream tames heat and adds creaminess.
Frequently Asked Questions
- What is Cajun seasoning made of? A blend of paprika, garlic powder, onion powder, cayenne, oregano and thyme—a ready mix for bold flavor.
- Can I make One Pot Cajun Beef Pasta ahead of time? Yes. Assemble and refrigerate up to 24 hours before cooking; add a splash of stock if sauce thickens.
- How do I store leftovers of this Cajun beef pasta? Cool quickly, then fridge in sealed containers up to 3 days or freeze up to 2 months.
- Can I substitute chicken for beef in this recipe? Absolutely—use diced chicken breast, adjusting cooking to 6–7 minutes until just cooked through.
- Is this pasta very spicy? It has a medium kick; reduce Cajun seasoning to 1½ tbsp for milder heat.
- What is the best pasta shape for this dish? Penne works best, but rigatoni or shells also trap sauce beautifully.
Final Thoughts
This One Pot Cajun Beef Pasta is my go-to when I crave bold yet comforting flavors without a mountain of dishes. I love it with extra parsley and a squeeze of fresh lime. Give it a whirl and share how yours turned out—happy cooking!
More Recipes You’ll Love
- One Pot Cajun Chicken Pasta – swaps chicken for beef while preserving those smoky, spicy notes
- Savory Cajun Chicken Over Creamy Parmesan Linguine – a rich, creamy pasta that echoes cajun flavors in every forkful
- Cajun Cabbage Jambalaya With Ground Beef And Sausage – another one-pot, ground-beef-packed cajun feast you’ll devour
- Cheesy Garlic Bread Recipe – the garlicky, cheesy sidekick that soaks up every last drop of sauce
One Pot Cajun Beef Pasta
Ingredients
- 1 Tbsp olive oil
- 1 onion diced
- 1 red capsicum chopped
- 2 cloves garlic minced
- 2 Tbsp Cajun seasoning
- 500 g beef mince
- 400 g diced tomatoes canned
- 500 ml beef stock
- 250 g penne pasta uncooked
- 100 g cheddar cheese grated
- 2 Tbsp parsley chopped, to serve
Instructions
- Heat olive oil in a large pan over medium-high heat, then add beef mince and cook for 5 minutes until golden edges form and meat sizzles.
- Add diced onion and chopped capsicum, sauté for 2–3 minutes until tender with a slight bite.
- Stir in minced garlic and Cajun seasoning, cooking for 1 minute until fragrant.
- Pour in diced tomatoes, beef stock, and penne; bring to a rolling boil.
- Reduce heat, cover, and simmer for 12 minutes, stirring occasionally to prevent sticking.
- Remove lid and stir through grated cheddar until the sauce turns glossy and smooth.
- Season with salt and pepper to taste, then top with chopped parsley and serve immediately.