Smoky Andouille Sausage Pasta (Printable Version)
Savory blend of smoky andouille sausage, penne, bell peppers, and tomatoes in a rich, flavorful sauce.
# Ingredients Required:
→ Sausage
01 -
340 g Andouille sausage, sliced
→ Pasta
02 -
225 g penne pasta
→ Vegetables and Aromatics
03 -
1 medium yellow onion, chopped
04 -
3 cloves garlic, minced
05 -
150 g mixed color bell peppers, chopped
→ Canned Goods
06 -
410 g canned diced tomatoes
→ Liquids
07 -
480 ml low-sodium chicken broth
08 -
10 ml olive oil
→ Spices
09 -
2 g smoked paprika
10 -
1 g dried oregano
11 -
Salt and black pepper, to taste
# Guide to Cooking:
01 -
Chop the onion, bell peppers, and garlic. Slice the Andouille sausage into pieces.
02 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and bell peppers, cooking until softened, about 5 minutes.
03 -
Add minced garlic and sliced sausage to the skillet. Cook until the sausage is browned, approximately 4 minutes.
04 -
Pour in diced tomatoes and chicken broth. Stir to combine and let the mixture simmer for 10 minutes.
05 -
While sauce simmers, cook penne pasta according to package instructions until al dente. Reserve some pasta water before draining.
06 -
Drain pasta and add it to the skillet with the sauce. Stir together, adding reserved pasta water as needed to achieve a creamy consistency.
# Extra Suggestions:
01 -
Reserve pasta water to adjust sauce texture and achieve optimal creaminess.