Pasta with Andouille, Peppers, and Tomatoes

cavatelli-andouille
Photo by Marcus Nilsson
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 627 calories
    • Fat 27 g
    • Sat Fat 6 g
    • Cholesterol 76 mg
    • Sodium 935 mg
    • Protein 25 g
    • Carbohydrate 71 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 25 mg

Cook the pasta according to the package directions, reserving ¾ cup of the cooking water; drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the andouille and brown, tossing occasionally, 3 to 5 minutes. Transfer to a plate; reserve the skillet.

Add the tomatoes, bell pepper, onion, oregano, ½ teaspoon salt, and ¼ teaspoon black pepper to the drippings in the skillet and cook, tossing occasionally, until the tomatoes burst, 6 to 8 minutes. Remove the oregano sprigs.

Ingredients

  1. Check 3/4 pound cavatelli or another short pasta
  2. Check 1/4 cup olive oil
  3. Check 3/4 pound fully cooked andouille chicken sausage links, thinly sliced
  4. Check 1 pint grape tomatoes
  5. Check 1 red bell pepper, cut into 1-inch pieces
  6. Check 1 small red onion, cut into 1-inch pieces
  7. Check 2 sprigs fresh oregano, plus leaves for serving
  8. Check kosher salt and black pepper

Directions

  1. Cook the pasta according to the package directions, reserving ¾ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the andouille and brown, tossing occasionally, 3 to 5 minutes. Transfer to a plate; reserve the skillet.
  3. Add the tomatoes, bell pepper, onion, oregano, ½ teaspoon salt, and ¼ teaspoon black pepper to the drippings in the skillet and cook, tossing occasionally, until the tomatoes burst, 6 to 8 minutes. Remove the oregano sprigs.
  4. Add the andouille, vegetables, and ½ cup of the cooking water to the pasta. Cook over medium heat, tossing, until the liquid is slightly thickened and coats the pasta, 1 to 2 minutes (adding more cooking water as needed to loosen the sauce). Sprinkle with the oregano leaves.