Description
An easy, creamy, spicy pasta with chicken sausage and veggies that all comes together in one pot with no water boiling or draining required.
Ingredients
Scale
- 1 tbs olive oil
- 4 large cloves garlic, crushed and sliced
- 1 large jalapeño, finely chopped (remove ribs and seeds for less heat)
- 4 Andouille chicken sausages, sliced 1/4″ thick
- 1 cup baby bella mushrooms, sliced 1/4″ thick
- 1 red onion, thinly sliced
- 1 red pepper, thinly sliced
- 2 tsp. cajun seasoning blend
- 1 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 cup tomato paste
- 1 lb. pasta of your choice (I used brown rice rotini)
- 4 cups chicken stock
- ~2 cups water
- 1/2 cup grated pecorino romano cheese
- Fresh basil, to serve
Instructions
- In a cold dutch oven or heavy bottomed pan, heat olive oil, garlic, and jalapeños over low heat.
- When garlic and jalapeños are soft, add chicken sausage to pan, spreading the pieces out flatly and evenly. Raise heat to medium. Flip sausage pieces once they begin to sizzle and are thoroughly browned and crispy on the first side.
- While chicken sausage browns, prepare your mushrooms. Clean them by wiping them gently with a barely damp (not wet) paper towel, and slice.
- Once sausage is done browning (the garlic and jalapeños might look burnt here – that’s OK) add in the mushrooms.
- When mushrooms are brown, add peppers and onions. Stir to break up the onions, and cover. Keep covered, and stir every few minutes until veggies are soft.
- Add tomato paste and seasonings, and stir. Let sit for a minute to let the tomato paste and spices bloom.
- Add chicken stock, then water as needed until the pasta is just short of covered.
- Raise the heat to high and bring to a boil. Lower to a simmer and stir occasionally until liquid has reduced and pasta is al dente, about 10-12 minutes.
- Remove from heat, stir in cheese, and serve with fresh basil.
Nutrition
- Serving Size: 6