Andouille Sausage Tomato Pasta Recipe

Ingredients for Andouille Sausage Tomato Pasta

• 2 tablespoons olive oil
• Red Onion
• Garlic Clove
• 2 tablespoons all-purpose flour
• Whole Milk
• 1 cup chicken broth
• Andouille Sausages
• 1 pint grape tomatoes, halved
• Salt & Pepper
• Parmesan Cheese
• 2 tablespoons balsamic vinegar
• Pesto Sauce
• 1 pound spaghetti

How to Make Andouille Sausage Tomato Pasta

1. Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
2. Stir in 2 tablespoons all-purpose flour and cook for 3 minutes, stirring constantly, to create a roux.
3. Gradually whisk in 2 cups milk and 1 cup chicken broth. Add 1 pound pre-cooked Andouille sausage, sliced, 1 pint grape tomatoes, halved, 2 tablespoons balsamic vinegar, 1/4 cup pesto, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Bring to a simmer, stirring frequently, until the sauce thickens slightly, about 5-7 minutes.
5. Reduce heat to low. Stir in 1/2 cup grated Parmesan cheese until melted and smooth.
6. Cook 1 pound spaghetti according to package directions. Drain and add to the sauce. Toss to coat.
7. Serve immediately, topped with extra Parmesan cheese and fresh basil (optional).