I made this for my husband the other night, “andouille” ever love it! ha ha It’s supposed to be a “spicy” sausage pasta dish, but you can vary the heat just by adjusting the amount of pepper flakes and by the sausage you choose. You start off by pan searing your andouille sausage and then it’s pretty fast and easy from there. This comes together as an almost stew-like dish and it is so tasty. With every spoonful, my husband and I kept saying, “Wow, this is so good!” Definitely a keeper and would taste wonderful on a cool night. Let’s get to it!
- 1 (13 oz.) ring of Andouille smoked sausage, sliced diagonally into 1/4 inch pieces
- 1 Tbsp olive oil
- 1 yellow onion, diced (approximately 1 cup)
- 1 teaspoon garlic, minced
- 8 ounces cherry tomatoes, quartered (approximately 1.5 cups)
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/4 tsp crushed red pepper flakes
- 8 ounces dry Campanelle pasta (or pasta of choice)
- 1 cup Monterey Jack Cheese, grated
- 1/4 cup parmesan cheese, grated
In a large pot over medium-high heat, add oil. Once hot, add sausage and cook for about 3-5 minutes on each side, or until browned.
Transfer to a plate and tent to keep warm. To the same pan, add onions and cook until softened (about 5-8 minutes)
Add garlic. Cook for one more minute, or until fragrant.
Add tomatoes, broth, cream, salt and pepper, red pepper flakes, dry pasta noodles, and cooked sausage, stir to combine. Press noodles down slightly so they are fulll covered with the liquid.
Reduce heat to medium-low. Cover and simmer for 12-15 minutes or until pasta is cooked al dente (stir occasionally).
Remove pot from heat. Add cheeses, and stir together until cheeses are melted.
Garnish with parsley and serve hot.