Wednesday, April 14, 2010

~Andouille Penne~

A couple weeks ago, I posted my Cajun Pizza with Andouille Sausage here. I had 2 links of leftover sausage to use up, so my round 2 recipe was a penne rigate pasta with andouille that I kinda threw together last minute.

It turned out great, so it's a good go-to for getting rid of any type of dinner sausage after a main dish. It was as quick as boiling the pasta and no fuss.

Andouille Penne

1.5-2 links of andouille sausage
16 oz Penne Rigate pasta
8 oz can tomato sauce
14 oz can diced or cajun stewed tomatoes
1/2 green bell pepper
1/2 large onion, or one whole small
1 tsp minced garlic
extra virgin olive oil
1 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme
1 tbs dried or fresh minced parsley
1/2 tsp Italian seasoning
Red pepper flakes to taste
2-3 strips bacon, cooked crisp
Shredded mozzarella cheese for topping, optional. Or if you're like me, absolutely necessary!

  • In large pot, bring water salted with 2 tbs salt to a boil then add pasta and cook according to package directions.
  • While water is heating up, pulse onion and bell pepper in food processor until moderately to finely chopped. Process sausage until minced, to about the consistency of ground hamburger meat.
  • With about 2 tsp extra virgin olive oil in skillet, brown meat and soften vegetables and garlic, about 7 minutes on Medium heat.
  • Add the tomato sauce, tomatoes, and seasonings and simmer on medium low, about 10 minutes.
  • Drain pasta and return to pot with 1 tbs butter. Pour sauce over pasta, sprinkle with extra parsley and mozzarella cheese, and top with crumbled bacon. Enjoy!

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