Andouille Sausage Pasta
, 50 min, Serves 8
A creamy one-pan pasta with smoked sausage, roasted peppers and tomatoes, finished with sharp cheddar and Parmesan.
| prepPreheat oven to 425°F / 220°C | ||||||||
| 1 red bell pepper, thinly sliced | Toss peppers & tomatoes with oil & spices | Roast 425°F / 220°C, 20–25 min until charred | Stir in roasted veg & sausage | Stir in cheddar & Parmesan until melted | Taste & adjust seasoning, garnish with scallions | |||
| 300 g grape tomatoes | ||||||||
| 2 tsp smoked paprika | ||||||||
| 1 tsp salt | ||||||||
| 1/2 tsp black pepper, freshly ground | ||||||||
| 1 tsp dried oregano | ||||||||
| 1/4 tsp cayenne | ||||||||
| 1/2 tsp dried thyme | ||||||||
| 2 tbsp butter | Melt butter, sear sausage 3–4 min per side | Cook onion & garlic 4–5 min until soft | Stir in flour, cook 1 min | Add broth & pasta, boil then simmer 12 min | Stir in cream, cook 2–3 min on medium-high | |||
| 340 g Andouille sausage, cut into 1/2" slices | ||||||||
| 1 medium onion, diced | ||||||||
| 4 cloves garlic, minced | ||||||||
| 1 tbsp all-purpose flour | ||||||||
| 225 g penne pasta | ||||||||
| 720 ml beef broth | ||||||||
| 180 ml heavy cream | ||||||||
| 1 block sharp white cheddar, grated | ||||||||
| 30 g grated Parmesan | ||||||||
| scallions, thinly sliced, for garnish | ||||||||
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