Creamy Andouille Sausage Pasta
Smoky andouille sausage and tender penne cooked in one skillet with red bell pepper, tomatoes, milk, and Parmesan for a creamy, savory weeknight pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun-Inspired American
Ingredients
1 lb andouille sausage, cut into 1-inch pieces
16 oz penne pasta
1 red bell pepper, diced
1 (14.5 oz) can crushed tomatoes
1 tbsp Italian seasoning
2 tsp minced garlic
2 cups water, plus more as needed
1 cup milk
1 tsp salt
1 tsp black pepper
1/2 cup Parmesan cheese
Instructions
1. Brown sausage and bell pepper over medium heat.
2. Stir in pasta, milk, tomatoes, seasonings, garlic, salt, and pepper.
3. Add enough water to barely cover the pasta.
4. Cover and simmer about 10 minutes, stirring occasionally, until tender.
5. Uncover and stir in Parmesan until melted.
6. Serve immediately.
Notes
Add a splash of water if the pasta becomes dry before it is tender.
Taste before adding extra salt because andouille and Parmesan are already salty.
Refrigerate leftovers promptly and use within 3–4 days.
Find it online: https://elitesrecipes.com/creamy-andouille-sausage-pasta/