Creole Andouille Pasta

Creole Andouille Pasta

Creole Andouille Pasta is a wonderful dish which starts with the delicious spicy flavor of Andouille Sausage. You then have a creamy, light sauce flavored with our Rick’s Casablanca Seasoning, which is a Creole seasoning. Our seasoning gives the sauce just the right flavor to compliment the Andouille and the other ingredients. You can also substitute shrimp for the sausage, or use half Andouille and half shrimp.

The spaghetti pasta works well with the recipe, but you can use other pasta shapes, like a farfalle if you like. The spaghetti just coats well with the sauce and tosses well with the Andouille.

You can serve a small tossed salad on the side or even a slice of a crusty bread. We hope you enjoy it as much as we do. Enjoy!

Serves 4 to 6

Ingredients:
12 Ounces Spaghetti Noodles
1 Pound Sliced Andouille Sausage ¼ Inch Thick Slices
2 Tablespoons Olive Oil
½ Cup Diced Shallots, about 2 Medium
1 Cup Red Bell Pepper, Diced. About 1 Medium.
3 Teaspoons Garlic, Minced
3 Tablespoons Tomato Paste
3 Tablespoons Sheffield’s Casablanca Seasoning. Use 2 tablespoons if you want a little less spiciness
2 Tablespoons All-purpose Flour
1 ½ Cups Chicken Broth
1 ½ Cups Heavy Cream
1 ½ Cup Grated Parmesan Cheese
Sea Salt
Freshly Ground Black Pepper

Directions:
Cook 12 ounces of spaghetti in a large pot according to their directions. When cooked, drain, cover and set aside until needed.

While the pasta is cooking, heat a large non-stick skillet over medium-high heat. Add the 1 pound of Andouille sausage and cook for about 3 to 4 minutes, or until it starts to brown. Flip over and cook for another 3 to 4 minutes or until the second side starts to brown. Don’t overcook or it will burn and dry out. Transfer to a bowl and cover with foil to keep warm.

Turn the heat down to medium and add the olive oil. Add the shallots and red bell pepper. Stir to combine. Cook for 3 to 4 minutes or until the shallot starts to turn translucent and the pepper starts to soften a bit. Add the garlic and cook for another 30 seconds, stirring to combine.

Add the tomato paste and Rick’s Casablanca Seasoning. Stir together to combine. Sprinkle in the flour and stir again to combine into the tomato mixture. Add the chicken broth and heavy cream, whisking to combine well. Raise temperature until starts to simmer. Let simmer for about 5 minutes until the mixture starts to thicken a bit. It won’t be real thick. Add the Parmesan and whisk in and combine well.

Transfer the Andouille sausage and spaghetti back to the skillet. Toss well to combine the sauce with the pasta and sausage. Taste and adjust salt and pepper if needed. Serve and enjoy!