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.
- 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 See How It's Made
- 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.