Cajun Sausage Pasta Recipe

Ben Carraoli

I have to tell you, making this Cajun sausage pasta was an absolute game-changer for my weeknight dinners. The creamy sauce, the kick of Cajun spices, and the savory sausage all come together in one pot for a meal that feels indulgent yet is surprisingly easy to make. I love how the sun-dried tomatoes and fresh basil add brightness to the dish.

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Prep Time 10

Cook Time 30

Servings: 6

Ingredients Method Notes

Ingredients

1/2 tablespoon olive oil – adds flavor and prevents sticking; I prefer extra-virgin for the best aroma.
1 pound pork sausage ideally smoked sliced – Andouille or smoked sausage works beautifully for that authentic Cajun taste.
5 ounces white mushrooms sliced – fresh mushrooms give a better texture; avoid frozen ones as they release too much water.
4 cloves garlic minced – fresh garlic is essential; it gives a fragrant kick that garlic powder can’t match.
2 teaspoons Dijon mustard – balances the creaminess with a subtle tang.
1/4 cup sun-dried tomatoes julienned – opt for oil-packed tomatoes for richer flavor but drain the oil before adding.
1/2 red bell pepper chopped – adds sweetness and vibrant color.
2 cups chicken broth – use low-sodium if you want to control saltiness.
2 cups half-and-half – keeps the sauce creamy without being overly rich; heavy cream is an alternative if you want extra indulgence.
1 tablespoon Cajun seasoning – store-bought works well but homemade blends of paprika, cayenne, garlic powder, onion powder, thyme, and oregano taste fantastic too.
3 cups uncooked penne – penne absorbs the sauce nicely; stick to recommended pasta shapes.
8 leaves fresh basil thinly sliced – adds freshness; sprinkle at the end for best flavor.
Salt & pepper to taste – season gradually and adjust at the end.
Freshly grated parmesan cheese to taste – always grate fresh for optimal flavor and texture.

Method

Start by heating the olive oil over medium-high heat and adding your sliced sausage. Cook for about 5 minutes until browned. If your sausage is very fatty, drain excess grease to keep the sauce from becoming oily.
Add mushrooms and sauté for another 3 minutes. Then stir in garlic, Dijon mustard, sun-dried tomatoes, and red bell pepper, cooking for an additional 2 minutes until fragrant.
Pour in chicken broth, half-and-half, and Cajun seasoning, then add the uncooked penne. Bring to a boil, then reduce heat to medium or medium-low. Cook for about 20 minutes, stirring frequently, until the pasta is tender and the sauce has thickened.
Stir in sliced basil, season with salt and pepper, and sprinkle freshly grated parmesan on top. Serve immediately while warm for the creamiest experience.

Notes

I like to use a smoked sausage whenever possible; it adds incredible depth to the sauce.
Stir the pasta frequently to prevent sticking and to help the sauce coat each piece evenly.
Taste and adjust seasoning at the end; sometimes a pinch of extra Cajun seasoning elevates the dish.
Letting the pasta rest for a few minutes off the heat allows the sauce to thicken slightly for a richer texture.