Who says Carolina Gold is just for pulled pork and chicken? This pasta takes a bold left turn in the best way — smoky sausage or shrimp, garlic, sun-dried tomatoes, Scott’s Chesapeake, and just enough Carolina Gold to bring a tangy, savory finish without turning dinner into a mustard ambush.
Chesapeake brings sweet, smoky, savory flavor up front with that Baltimore-style kick on the back end. It’s seafood-friendly, but it’s definitely not seafood-only.
Carolina Gold brings the tang. Chesapeake brings the backbone. Pasta just happens to be the delivery vehicle.
Simple. Different. Slightly dangerous. We like that.
Ingredients
- 1 lb penne pasta
- 1/2 lb smoked sausage, sliced, or 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small red onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 1/2 tablespoons Chesapeake
- 1/4 cup Carolina Gold, plus more for drizzling
- 1/2 cup reserved pasta water
- 2 tablespoons butter
- 1/4 cup freshly grated parmesan, optional
- Fresh basil or parsley, for garnish
Instructions
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Cook the pasta — Boil the penne until al dente. Reserve 1/2 cup of pasta water before draining. That pasta water is what helps turn the sauce into something silky instead of “why is mustard yelling at me?”
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Season the protein — Toss the smoked sausage or shrimp with 1 tablespoon of Scott’s Chesapeake.
If using sausage, you’re just adding flavor before the sear. If using shrimp, don’t overthink it — Chesapeake and shrimp are already best friends.
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Sear the Protein — Heat olive oil in a large skillet over medium-high heat.
For smoked sausage, sear until browned around the edges.
For shrimp, cook 1–2 minutes per side until just cooked through.
Remove from the skillet and set aside. -
Build the Base — In the same skillet, add the red onion and cook for 2–3 minutes until softened. Add the garlic, sun-dried tomatoes, and remaining 1/2 tablespoon of Chesapeake. Stir for about 1 minute.
This is where the kitchen starts smelling like you made better decisions than you actually did.
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Add the Carolina Gold — Lower the heat to medium-low. Add the Carolina Gold and a splash of pasta water. Stir until it loosens into a glossy sauce.
Start with 1/4 cup Carolina Gold. That gives you tang without making the pasta taste like it lost a fight at a mustard festival.
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Toss Everything Together — Add the drained pasta and cooked protein back into the skillet. Toss everything together, adding more pasta water as needed until the sauce lightly coats the pasta.
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Finish — Turn off the heat and stir in the butter. Add parmesan if using, but keep it light. This dish wants a little richness, not a cheese avalanche.
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Serve — Plate it up with fresh basil or parsley and an extra light drizzle of Carolina Gold if you want more tang.
Serve hot and act like you were never nervous about mustard pasta.
Chef Scott's Tips
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Carolina Gold works best here as a tangy glaze-style sauce, not a heavy pasta sauce. Start with 1/4 cup, taste, then add more if you want it louder.
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Chesapeake gives this pasta the real backbone — sweet, smoky, savory up front with that Baltimore-style kick on the back end.
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Smoked sausage gives it a bold, hearty feel. Shrimp makes it lighter and plays perfectly with Chesapeake.
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The butter at the end matters. It rounds out the tang and helps everything taste intentional.
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Parmesan is optional. A little works. A mountain of it might make the Carolina Gold file a complaint.
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Not sure yet? Make a half batch first. Low risk, high reward, fewer emotional consequences
This is not traditional pasta. That’s the point. 🔥
If you make this, tag us on Facebook & Instagram — we want to see it!