I can’t wait to share this savory pasta dish with you guys. I have been making this for a few years now and it never gets old! I discovered andouille sausage when we first started ordering our meats from our local Farmers’ Market. Sausage was not something that I normally purchased from the grocery store because there were typically extra additives and I always questioned their processing practices. Since we had new resources for local, pasture raised pork we decided to give it a try! These sausages typically come 4-5 links per pack and can range anywhere between $7.00-$11.00 per pack. To make my dollars stretch I will use just half the pack on one recipe and freeze the rest for another time. You can also dice up some chicken breast and saute’ with the sausage, I have done that before as well. If you are feeding small mouths I may actually recommend adding the chicken, as the sausage can be a little on the spicy side. We have made this dish with bowtie, penne, and regular spaghetti noodles but we have decided angel hair is our favorite. Hope you enjoy this delicious dish as much as we do!

Andouille Sausage & Pepper Pasta

Ingredients:

  • 10 oz angel hair pasta
  • 2-3 andouille(or sage) sausage links- chopped into bite size pieces
  • 1 chicken breast(diced into small pieces) *optional
  • 1 jar marinara sauce
  • Olive oil
  • 1 clove minced garlic
  • 1 sweet bell pepper
  • 1 medium sweet onion
  • 1 cup spinach
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • Salt & pepper to taste
  • Parmesan cheese for topping(Recommend!!)

Directions:

1. Cook pasta in a pot with boiling water.
2. While pasta is cooking, saute’ the sausage pieces in olive oil over medium heat, and chicken if using. Cook until slightly browned on both sides.
3. Add in chopped bell pepper, onion, and minced garlic. Saute’ with sausage until all vegetables have softened but not burning the garlic. Toss in spinach with just a couple of minutes left. Cook spinach until wilted.
4. Drain the excess grease from the sausage and vegetable mixture into a colander. *You can skip this step but it will be a bit greasy.
5. Add mixture back into the skillet with seasonings and marinara sauce. Start out with half a jar and add more if needed. Typically I use 3/4 jar.
6. Drain pasta and add into sauce mixture.
Sprinkle with Parmesan cheese & enjoy!

*I always recommend organic, locally sourced ingredients when possible. Or as always, do the best you can!