Ingredients

• 1/2 tbsp olive oil
• 1 lb andouille sausage
• 4 cloves garlic, minced
• 2 tsp dijon mustard
• 1/4 cup sun-dried tomatoes julienned
• 1 red bell pepper chopped
• 2 cups broth (vegetable/chicken)
• 2 cups half-and-half (or 1 heavy cream, 1 milk)
• 1 tbsp cajun seasoning
• 3 cups uncooked penne
• 8 leaves basil thinly sliced
• salt and pepper to taste 

Directions

1. Add olive oil and sausage to a soup pot over medium-high heat. Brown thee sausage for 8 minutes. If sausages are especially fatty, drain most of the fat. 
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2. Stir in the garlic, dijon mustard, sun-dried tomatoes, and red pepper. Cook for 2 minutes.
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3. Add in the the 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.
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4. Season with salt & pepper and stir in the basil

Notes: 

• some pastas absorb more liquid than others, so I suggest sticking to penne

From: https://www.saltandlavender.com/cajun-sausage-pasta