Culinary Concepts

Louisiana Linguini

Smoked Andouille Sausage over linguini pasta with baby portabella mushrooms, tri-color peppers, crushed tomatoes, crisp red onions, and garlic, all tossed in a flavorful Cajun cream sauce.

Bring large pot of water to a boil and cook linguine for about 11 minutes.


Mix melted butter, garlic, cajun seasoning and cream cheese in a bowl; drizzle over linguine.


Add sliced Johnsonville Smoked Andouille Sausage, red onions, baby portabella mushrooms, red peppers, green peppers and grape tomatoes and toss to coat.