Andouille Sausage & Tomato Pasta
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 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
- 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.
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Reviews
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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.
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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!
RECIPE SUBMITTED BY
I work in communications for a non-profit organization in Lincoln, Nebraska. I got married in October 2008 to my lovely husband, who benefits greatly from this Web site. We've been together since December 2006 and I have been cooking for him ever since we met.
Thank you to everyone who has tried or is considering trying my recipes.
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