Andouille Sausage & Tomato Pasta

READY IN: 25mins
Recipe by ElleFirebrand

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.

Top Review by Anonymous

Incredibly delicious. I doubled the recipe to serve 4, made a few changes based on personal preferences and ingredient availability, and used the open nature smoked chicken andouille sausage. I had a sweet rather than red onion, so I used that. I used maybe...double the garlic? I also used skim milk rather than whole, but used slightly less than the recipe calls for and doubled the parmesan, which I think more than made up for it in the consistency of the sauce. A few extra grape tomatoes, red wine vinegar because I was out of balsamic, and a mix of italian herbs replaced pesto, both because I didn't have any and because I didn't really want to add any more oil. I also added some cayenne & chili pepper flakes. I served it over baked asparagus, baked baby bella mushrooms, and veggie pasta. All in all, a relatively healthy - and very delicious and filling - meal. I was surprised that it turned out so well despite all my tweaks and substitutions.

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a