Andouille Sausage & Tomato Pasta

ElleFirebrand's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 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

Directions:

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

Reviews

[Chef #1301392]

This recipe was very quick to make and delicious! And, unlike many recipes I didn't add much to it, only a pinch of cayenne pepper (I like it spicy). I'll definitely be making this again!!

[kmoth]

Wow! This was so good - easy/quick to make, flavorful and I'm sure it will reheat to make a great lunch tomorrow! I used chicken & turkey andouille sausage and had to make a few alterations due to my husband's dairy allergy. I used non-dairy coffee creamer instead of the whole milk, skipped the cheese, and had to find some pesto sauce without cheese as well ( I think the pesto I found had arugula and almonds instead of basil and pine nuts). I really couldn't tell anything was "missing" per se, and both my husband and I went back for seconds and even considered thirds! I will definitely make this again - thanks, AlexisZ!