SPICY PENNE PASTA WITH ANDOUILLE SAUSAGE

This Cajun flavored Spicy Penne Pasta with Andouille Sausage is made with pure Southern love combining penne pasta, grilled Andouille sausage, a deliciously creamy cheese sauce, diced tomatoes with chiles, Roasted Red Peppers, onions, fresh garden grown herbs, and Cajun spices.

I wish all dinners came with an easy button, this Cajun Flavored Spicy Penne Pasta with Andouille Sausage only took me about 30 minutes after the grill was fired up to cook. While I waited for my grill to heat, I used the time to do a bit of prep work for my recipe such chopping a medium onion, garlic, and fresh parsley from my herb garden.

Just a hint if you don’t live in an area where you can pick up andouille sausage at your local market you can take one of two routes; either go with a spicy country sausage or you can use a smoked sausage you enjoy. I have actually had to do so myself. The flavor changes slightly but it’s still totally delicious and easy to make for dinner.TIPS FOR GRILLING YOUR ANDOUILLE SAUSAGE WITH CHARCOAL

  1. Be sure to properly heat your charcoal grill using your charcoal grills instruction manual, and instructions on Charcoal package as well as lighter fluid. Also, be sure all the lighter fluid has burned off and coals are hot. You do not want you andouille sausage to taste like lighter fluid.
  2. Brush the andouille sausages with a little vegetable oil, then place them on a ready grill preheated to medium-high. Use a set of metal tongs to turn the sausages often, allowing them to brown on all sides.

SPICY PENNE PASTA WITH ANDOUILLE SAUSAGE

  • 1 pound of grilled Andouille sausage or smoked sausage
  • 1/2 of a tablespoon of pure olive oil
  • 1 small yellow onion chopped
  • 3 cloves of garlic minced
  • 1/4 of a cup minced celery
  • 1-10-ounces can of diced tomatoes with chiles
  • 15-ounces of alfredo sauce your brand
  • 1/3 of a cup of roasted red peppers chopped
  • 1/4 of a cup of chopped fresh parsley
  • 1 tablespoon of Cajun seasoning
  • 1 teaspoon of hot sauce
  • freshly ground black pepper to own taste
  • 12-ounces of al dente penne pasta
  • extra chopped parsley for garnish

INSTRUCTIONS

  1. Be sure to properly heat your charcoal grill using your charcoal grills instruction manual, and instructions on Charcoal package as well as lighter fluid. Also, be sure all the lighter fluid has burned off and coals are hot. You do not want you andouille sausage to taste like lighter fluid.
  2. Brush the andouille sausages with a little oil, then place them on a ready grill preheated to medium-high. Use a set of metal tongs to turn the sausages often, allowing them to brown on all sides.
  3. While andouille sausage is cooking prep onions, garlic, and celery, place olive oil in a large metal skillet onto medium heat, then add onions, garlic, and celery, cook till softened about 4-5 minutes.
  4.  Add the diced tomatoes with chiles, alfredo sauce, roasted red peppers, chopped parsley, Cajun seasoning, hot sauce, and fresh ground black pepper to own taste, simmer about 10 minutes.
  5. Remove the Andouille sausage or smoked sausage from the grill, let slightly cool before slicing into bite-size rounds, add to simmering sauce, reduce heat to low and cook for about 5 minutes.
  6. Meanwhile, following package directions cook penne pasta till al dente, remove from the heat source, rinse, and drain pasta.
  7. Place pasta in a large pasta bowl or serving bowl, ladle sauce over pasta, toss the pasta and sauce to combine.
  8. Garnish with extra chopped parsley.
  9. Serve immediately.

© Heidy L. McCallum and The McCallum’s Shamrock Patch 2017- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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