One Pot Andouille Sausage Skillet Pasta
The perfect recipe for Hillshire Farm Cajun Style Andouille Smoked Sausage.
Delicious! Easy. Cheesy.
– adapted from the cookbook The Best Simple Recipes
I did a couple/few things differently, like my use of Better Than Bouillon; both chicken base and roasted garlic base, a pinch of sugar & Italian seasoning with crushed tomatoes (what was in my pantry) and a teaspoon of Chicken Consomme; little things like that 😉 We were all pleasantly surprised at how good it is. But then again, America’s Test Kitchen is just that…America’s Test Kitchen 😍
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 package Hillshire Farm Cajun Style Andouille Smoked Sausage or other smoked sausage, thinly sliced
2 cups chicken broth
1 (10 ounce) can diced tomatoes
1 teaspoon sugar
Dash Italian seasoning
1/2 cup heavy cream
8 ounces of uncooked pasta
Salt and freshly ground black pepper, to taste
1 cup shredded pepper jack cheese
Chopped scallions, parsley or chives for garnish (optional)
Heat olive oil in Cast Iron Casserole Pan, or skillet (love a 3.6 saute pan), on medium high heat. Sauté sausage until starting to brown, 3-4 minutes. I move sausage to sides and make room in center of pan for onions and garlic (pictured below). Add onion and cook until translucent, about 2-3 minutes. Add minced garlic, cook, stirring frequently, until fragrant, another 1-2 minutes. Stir in chicken broth, tomatoes, cream and pasta (I used mostaccioli); add seasonings, salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. While pasta is cooking turn oven broiler on.
Remove from heat and top with cheese. Place pan under broiler just to melt cheese to preferred amount of doneness; some like just melted while others prefer the cheese reaches a browning and crispy stage.
Garnish top with fresh element like chopped scallions, parsley or chives.
Thank you America’s Test Kitchen, who I’ve watched and subscribed to for a long time. That includes Cook’s Country.
I had “just” enough heavy cream left 😉
Cheesy goodness. Doing quality control and first seeing the strings of cheese following my plate, then the taste. Yumm.