This recipe was an experiment. Pretty much looked in the fridge and saw what I had.
Andouille sausage, check.
Mini bell peppers, check.
A ton of pasta in the pantry.
Well, what isn't a good night for pasta? I'm a CARBivore. I absolutely love carbs- bread, noodles, rice, and pastires (YES, apple danishes..) The list could go on, but you get the picture.
I decided upon something with a little kick. I wanted FLAVOR and some spice in my life. This did the trick, and the husband seemed to think so too. (Although, he is sorta obligated to say everything I make tastes good..)
Let me know how you like it!
Ingredients:
6 oz Andouille sausage( really, a little extra sausage wouldn't hurt...)
1 medium onion, sliced
1.5 cups sliced red, orange or yellow bell pepper ( A little color makes it fun)
2 cloves of garlic, minced
1 box Barilla whole grain spirals (approx 12 oz)
2 tbsp olive oil
1.5 cups low sodium chicken broth
1/2 cup dry white wine
1/2 cup heavy cream (or half and half if we're trying to be waist friendly...)
Cajun spice mix- 1 tsp paprika, 1 tsp oregano, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/4 tsp garlic salt
1 tbsp tomato paste
Tabasco sauce
salt
pepper
1/4 cup chopped fresh parsley
Directions:
1. Bring a large pot of water to a boil. Add salt as desired. When boiling, add pasta noodles and cook per directions on box. Try not to overcook and get that perfect "al dente" noodle. When noodles are done, drain water and return to pot.
2. Slice sausage into thin diagonal slices. Heat 1 tbsp olive oil in big nonstick pan over med-high heat and add sausage. Cook for approx 4 minutes until sausage is browned on both sides.
3. Remove sausage from pan and place in separate bowl.
4. Add 1 tbsp olive oil to pan. Add sliced onions and bell peppers. Sprinkle on Cajun spice mix and cook until tender (approx 3-4 minutes). Remove from pan and place in bowl with sausage.
5. Add garlic to pan and cook for 30 seconds. Add white wine and chicken broth to "deglaze" the pan. Cook on high heat for approx. 3 minutes or until mixture has reduced to about half the amount.
6. Add 1 tbsp tomato paste and stir into mixture. Reduce heat to LOW and stir in cream. Cream should start to thicken and incorporate. Add a few dashes of Tabasco sauce to taste. Stir in Parsley.
6. Pour sauce mixture into large pot over pasta noodles. Add in the cooked sausage and vegetables. Stir together. Turn on heat to med-high and let mixture bubble for about 1 minute until heated through. Add salt and pepper to taste.
Serve with a big green salad and some sliced bread. EAT AWAY!!!
