Rating: 3 stars
61 Ratings
  • 5 star values: 11
  • 4 star values: 14
  • 3 star values: 16
  • 2 star values: 16
  • 1 star values: 4
  • 61 Ratings

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

627 calories; fat 27g; saturated fat 6g; cholesterol 76mg; sodium 935mg; protein 25g; carbohydrates 71g; sugars 6g; fiber 4g; iron 3mg; calcium 25mg.
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