Spicy Sausage Pasta Dinner (Print Version)
# Ingredients:
→ Pasta
01 -
Penne pasta (8 ounces)
→ Meats
02 -
Andouille sausage (1 ring, 13 ounces, sliced into 1/4-inch pieces)
→ Vegetables
03 -
Red onion (1 medium, thinly sliced into half moons)
04 -
Green bell pepper (1, thinly sliced)
05 -
Red bell pepper (1, thinly sliced)
→ Seasonings and Sauce
06 -
Vegetable oil (2 tablespoons)
07 -
Unsalted butter (2 tablespoons)
08 -
Tomato paste (2 tablespoons)
09 -
Chili powder (1 tablespoon)
10 -
Cumin (1 teaspoon)
11 -
Kosher salt (1/2 teaspoon)
12 -
Garlic powder (1/4 teaspoon)
13 -
Heavy whipping cream (1 1/2 cups)
14 -
Chicken broth (1/4 cup)
15 -
Monterey Jack cheese (1 cup, shredded)
→ Garnish
16 -
Lime wedges
17 -
Cilantro, chopped
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente (8-10 minutes). Drain and set aside, reserving one cup of pasta water.
02 -
In a Dutch oven over medium-high heat, add 1 tablespoon of oil. Cook andouille sausage for 3-5 minutes on each side until browned. Transfer to a plate and tent to keep warm.
03 -
In the same pan, add remaining oil and butter. Once melted, add onions and both peppers. Cook for 5-6 minutes until onion is softened.
04 -
Add tomato paste, chili powder, cumin, garlic powder, and salt to the skillet with onions and peppers. Stir to combine thoroughly.
05 -
Add heavy cream, chicken broth, and cheese. Reduce heat to low and simmer, stirring until cheese is fully melted.
06 -
Add the cooked Andouille sausage and pasta to the skillet. Stir to coat with sauce, warming everything through. If needed, add reserved pasta water to reach desired consistency.
07 -
Remove from heat. Garnish with lime wedges and chopped cilantro. Serve warm.
# Notes:
01 -
Use reserved pasta water to adjust sauce consistency if needed
02 -
Can substitute Monterey Jack with another melting cheese if desired
03 -
Pairs well with a crisp salad or garlic bread