Andouille Sausage Pasta Food

ONE POT ANDOUILLE SAUSAGE SKILLET PASTA

Steps:

• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes. Serve immediately.

LOBSTER, SHRIMP AND ANDOUILLE SAUSAGE OVER PASTA

Steps:

• Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.
• While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.

ONE POT ANDOUILLE SAUSAGE SKILLET PASTA

Steps:

• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
• Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Stir to mix in the cheese.

ANDOUILLE SAUSAGE & TOMATO PASTA

Steps:

• Cook onion and garlic in olive oil over medium heat until softened.
• Add flour and cook for about three minutes, stirring constantly.
• Add milk, chicken broth, sausage, grape tomatoes, balsamic vinegar, pesto and salt and pepper. Stir constantly until sauce thickens.
• Once sauce thickens, add cheese and stir until melted and heated through.
• Toss with spaghetti and serve with additional parmesan cheese.

PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
• Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
• Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
• Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
• Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

ONE POT ANDOUILLE SAUSAGE PASTA RECIPE - (4.4/5)

Steps:

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, sausage, onion, tomatoes, basil, garlic and 4 1/2 cups water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan. Serve immediately.