Cajun Sausage Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
Cajun
Cajun Sausage Pasta
Description
Start by browning smoked pork sausage slices in olive oil, then sauté sliced mushrooms until softened. Add minced garlic, Dijon mustard, julienned sun-dried tomatoes, and chopped red bell pepper, cooking briefly to meld flavors. Pour in chicken broth and half-and-half, seasoning with Cajun spice blend to build a creamy, spicy cooking liquid.
The uncooked penne pasta is added to the pot and cooked at a boil until tender and sauce thickens, typically about 20 minutes, stirring often to prevent sticking. Fresh basil is stirred in last for herbal brightness, and the dish is topped with freshly grated Parmesan cheese if desired. Salt and black pepper adjust seasoning.
This pasta offers a hearty meal with smoky, spicy, and creamy notes. The sun-dried tomatoes add a subtle tang, while mushrooms and bell pepper contribute texture and depth. Cooking the pasta in the sauce eliminates separate boiling and helps meld flavors, making cleanup easier.
Use smoked sausages like Andouille for pronounced Cajun character, but other pork sausages work well. Adding liquid during cooking may be needed if pasta absorbs too quickly. Draining sun-dried tomatoes before use avoids excessive oiliness. The recipe serves 4 to 6 people and provides a balanced approach to Cajun-inspired pasta dishes.
Ingredients
- 1/2 tablespoon olive oil
- 1 pound pork sausage sliced, ideally smoked
- 5 ounces white mushrooms sliced
- 4 cloves garlic minced
- 2 teaspoons Dijon mustard
- 1/4 cup sun-dried tomatoes julienned
- 1/2 red bell pepper chopped
- 2 cups chicken broth
- 2 cups half-and-half
- 1 tablespoon Cajun seasoning
- 3 cups penne pasta uncooked
- 8 leaves basil thinly sliced, fresh
- salt to taste
- black pepper to taste
- Parmesan Cheese to taste, freshly grated
Instructions
- Add olive oil and sausage to a soup pot over medium-high heat. Brown the sausages for 5 minutes. If your sausages are particularly fatty, drain most of the grease off (I skipped this step since my sausages were fairly lean).
- Add the mushrooms and sauté for another 3 minutes or so.
- Stir in the garlic, Dijon mustard, sun-dried tomatoes, and red pepper. Cook for 2 minutes.
- Add in the chicken broth, half-and-half, Cajun seasoning, and penne. Increase the heat to high. Once it reaches a boil, turn the heat down to medium (or medium-low if it continues to bubble a lot). Cook until the pasta is done and the sauce is reduced to your liking (about 20 minutes), stirring often so the pasta doesn't stick to the bottom of the pan.
- Season with salt & pepper and stir in the basil. Top with freshly grated parmesan cheese if desired.
Notes
- Adjust liquid amounts during cooking to ensure pasta cooks fully; add more broth or half-and-half in ½ cup increments if needed.
- Smoked pork sausages like Andouille enhance the Cajun flavor but other pork sausages are acceptable.
- Drain oil from sun-dried tomatoes before adding to prevent greasy sauce.
- This recipe serves 4 to 6 people and yields a creamy, moderately spicy pasta dish.
User Reviews
Overall Rating
5
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