Andouille Fajita Pasta
March 13, 2024 • 0 comments
Andouille Fajita Pasta is a dish that combines the smokiness and spice of andouille sausage with vibrant red onions, bell peppers, and a creamy sauce over penne pasta. It brings the flavors of fajitas in a pasta dish that is sure to satisfy!
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (13 ounces Andouille sausage, sliced into ¼-inch pieces) Smoked Andouille Lamb Sausage Links (Nitrate-Free)
- 8 ounces penne pasta
- 2 tablespoons vegetable oil divided
- 2 tablespoons unsalted butter
- 1 medium red onion, thinly sliced into half moons
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 1 ½ cups heavy whipping cream
- ¼ cup chicken broth
- 1 cup Monterey Jack cheese, shredded
- lime wedges, for garnish
- cilantro, chopped for garnish
Directions
- Bring a large pot of salted water to a boil over medium-high heat. Cook the penne pasta according to package directions until al dente (8-10 minutes). Drain the pasta and set aside, reserving one cup of pasta water.
- In a Dutch oven over medium-high heat, add 1 tablespoon of oil. Once hot, add andouille and heat for about 3-5 minutes on each side, or until brown. Transfer to a plate and tent to keep warm.
- To the same pan, add the remaining 1 tablespoon of oil and butter. Once melted, add onions, and both peppers. Cook for 5-6 minutes, or until the onion is softened.
- Add the tomato paste, chili powder, cumin, garlic powder, and salt to the skillet with the onions and peppers. Stir to combine.
- Add the heavy cream, chicken broth, and cheese. Reduce the heat to low and bring the mixture to a simmer, stirring until the cheese is fully melted.
- Add the Andouille sausage and pasta to the skillet and stir to coat with the sauce. Continue cooking until the sausage and pasta are warm. (Add reserved pasta water if needed to reach the desired consistency.) Remove from heat.
- Garnish with lime and cilantro. Serve warm.
Recipe from: iamhomesteader.com
