Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh andouille sausage
  • 2 tablespoons extra virgin olive oil (divided)
  • 2 cloves garlic (minced)
  • ½ red onion (diced)
  • 3 small sweet peppers (sliced)
  • 1 small jalapeno pepper (seeded, deveined and diced)
  • 2 cups chicken broth
  • 14.5 ounce canned fire roasted diced tomatoes
  • 2 teaspoons Cajun seasoning
  • Kosher salt and freshly cracked black pepper (to taste)
  • 10 ounces uncooked pasta (any shape)
  • ½ cup shredded cheddar cheese + extra for serving
  • ½ cup shredded gouda cheese + extra for serving

Instruction

  • Heat one tablespoon of the olive oil in a large pan or Dutch oven over medium-high heat. Add the sausage links to the pan; cook sausages, turning, until crisp and golden brown all around, about 8 to 10 minutes. Remove from the pan and place on a plate lined with paper towels to cool.
  • Using the same pan, heat the remaining tablespoon of olive oil. Add garlic, onion, and peppers; cook until onions are soft, about 3 to 5 minutes.
  • Stir in chicken broth, diced tomatoes, and Cajun seasoning; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about 13 to 15 minutes.
  • While the pasta is cooking, slice the sausages into ¼-inch slices. When the pasta is al dente, stir in the sausage.
  • Turn off the heat; top with cheese and cover until melted, about 2 minutes.
  • Serve immediately with extra shredded cheese if desired.