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Creamy Cajun Pasta
main dishes

Creamy Cajun Pasta

  • 10m

    prep time

  • 20m

    Cook Time

  • 16



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  • 2 tablespoons unsalted butter
  • 1 pound spicy Italian sausage
  • Kosher salt, to taste
  • 1 medium yellow onion, thinly sliced
  • 1 jalapeno, seeded and minced
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 2 tablespoons McCormick® Tasty Seasoning Kit
  • 1 pound dried penne pasta
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 8 ounces button mushrooms, stemmed and sliced
  • 1 can (14 1/2 ounces) diced fire-roasted tomatoes
  • 4 cups chicken stock
  • 5 ounces cream cheese, cubed
  • 2 scallions, thinly sliced, for garnish


  • In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage and break up into crumbles, then season with salt. Brown for 2 minutes on 1 side, then stir and brown on the other side for 2 minutes more.

  • Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy Seasoning and stir to combine.

  • Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10 to 12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.

  • Mix in the cream cheese to create a thick, creamy sauce.

  • Serve garnished with scallions, if desired.

  • Enjoy!

Nutrition information (per Serving)



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