Best Andouille Sausage Tomato Pasta Recipes

Andouille Sausage & Tomato Pasta image

Provided by ElleFirebrand

Categories Spaghetti

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1/2 red onion, diced
1 garlic clove, minced
1 1/2 tablespoons flour
1 cup whole milk
1/2 cup chicken broth
6 ounces andouille sausages, cooked and cut into bite size pieces
1/2 cup grape tomatoes
salt & pepper
1/4 cup parmesan cheese
2 tablespoons balsamic vinegar
1 tablespoon pesto sauce
8 ounces spaghetti, cooked and drained

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.

One Pot Andouille Sausage Skillet Pasta image

Provided by NVirginian

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 garlic cloves, minced
1 onion, diced
1 (12 7/8 ounce) package smoked andouille sausages, thinly sliced
2 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup milk
8 ounces elbows pasta
kosher salt & freshly ground black pepper, to taste
1 cup shredded monterey jack pepper cheese

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.

Nutrition Facts : Calories 733.8, Fat 40, SaturatedFat 15.8, Cholesterol 81.8, Sodium 1659.7, Carbohydrate 55.6, Fiber 3.6, Sugar 6.7, Protein 36.7

Pasta With Andouille Sausage, Beans and Greens image

Provided by Vallery Lomas

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Salt and black pepper
1 pound rigatoni or any pasta with ridges
2 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces Andouille sausage, diced
1 shallot, minced
2 garlic cloves, minced
1 bunch collard greens, stems discarded, leaves coarsely chopped (4 1/2 cups)
1 tablespoon fresh thyme leaves
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup diced fresh tomato (from 1 large)
1/4 cup chopped flat-leaf parsley
1/4 cup thinly sliced chives
1 lemon, zested and cut into wedges, for serving
1/4 cup grated Parmesan, for serving

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.