ONE POT ANDOUILLE SAUSAGE SKILLET PASTA
This dish comes together so easily in one skillet. Even the pasta gets cooked right in the pan!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
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.
ANDOUILLE SAUSAGE
Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt.
Provided by Edward
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 24
Number Of Ingredients 12
Steps:
- Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
- Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
- Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
- Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
- To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 0.7 g, Cholesterol 72.2 mg, Fat 45.8 g, Fiber 0.2 g, Protein 15.6 g, SaturatedFat 16.3 g, Sodium 627.5 mg, Sugar 0.1 g
CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE
Spice up classic fettuccine alfredo by adding bold Cajun seasonings and andouille sausage. This comforting meal comes together fast enough to enjoy on a busy weeknight, but is impressive enough to serve guests.
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
- Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.
PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS
Highly seasoned Andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They are not ingredients typically used in pasta, but this dish may become part of your regular rotation once you try it. This one-dish dinner is perfect for cold, cozy nights when you want something hearty to stick to your bones, but it will satisfy any time. Swirling in lemon juice and olive oil just before serving adds freshness and ties all of the flavors together.
Provided by Vallery Lomas
Categories weekday, pastas, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
ANDOUILLE SAUSAGE & TOMATO PASTA
This is a spicy and creamy sauce that whips up in a flash. This is a perfect way to use up pre-cooked sausage left over from your last barbecue.
Provided by ElleFirebrand
Categories Spaghetti
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
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 PASTA RECIPE - (4.4/5)
Provided by DreiFromBK
Number Of Ingredients 8
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.
ONE POT ANDOUILLE SAUSAGE SKILLET PASTA
This incredibly cheesy pasta dish easily comes together in less than 30 minutes in one skillet - even the pasta gets cooked right in the pan! I like to use my homemade pepper and cheese smoked venison sausage! And I always add more cheese!
Provided by NVirginian
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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
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