Hey guys! Hope that your year is off to a great start! Today, I have a super easy, spicy and delicious one-skillet pasta recipe for you. It’s a little something that I whipped up one night last week. I didn’t really feel much like cooking one evening, so I just threw this together. I went ahead and took pictures just in case it did come out great, and boy, I’m glad I did! Love it when that happens!
This Andouille Sausage and Pasta Skillet really could not be any easier to make. There’s no extra pot to clean, and it’s ready in about thirty minutes. That’s why I love coming up with new varieties of skillet pasta recipes. Once you have made a few, you can kind of get a feel for how much liquid you might need. I’ve mentioned before how I started cooking these kinds of dishes after I saw a recipe for one over on the Mediterrasian site.
Andouille sausage can be pretty spicy. If you are feeding young children or people who don’t care for spicy foods, you’ll probably want to substitute a different type of sausage. The sausage is the main component when it comes to flavoring the sauce, so just substitute whatever you prefer. I like the 100% grass-fed andouille sausage from Teton Waters Ranch.
The cooking time may vary based on the type of pasta that you use. I’ve cooked with a variety of brands of brown rice pasta, and they don’t all the cook in the exact same amount of time. I used the Natural Grocers store brand of brown rice pasta for this dish. You’ll just need to check on the doneness after it’s been cooking for a bit. Also, you will need to stir this a few times while it’s cooking to keep the pasta from sticking to the pan.