Ingredients for Andouille Sausage Tomato Pasta
- 2 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 pound pre-cooked Andouille sausage
- 1 pint grape tomatoes
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons balsamic vinegar
- 1/4 cup pesto
- 1 pound spaghetti
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How to Make Andouille Sausage Tomato Pasta
- 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.
- Stir in 2 tablespoons all-purpose flour and cook for 3 minutes, stirring constantly, to create a roux.
- 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.
- Bring to a simmer, stirring frequently, until the sauce thickens slightly, about 5-7 minutes.
- Reduce heat to low. Stir in 1/2 cup grated Parmesan cheese until melted and smooth.
- Cook 1 pound spaghetti according to package directions. Drain and add to the sauce. Toss to coat.
- Serve immediately, topped with extra Parmesan cheese and fresh basil (optional).
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
42g
Fat
69g
Carbs
34g
