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Now delivering to Edmonton Area, Red Deer, Airdrie, Calgary

One Pan Andouille Pasta

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1 tablespoon olive oil

3 cloves garlic, minced

1 large white onion, diced

1  package Fuge Andouille sausage, take meat out of casing

2 cups chicken broth

1-  28 ounce can diced tomatoes

½ cup milk

Standard size pack of a short pasta noodle (we recommend: Mafalda Corta, Farfalle or Penne)

Kosher salt and freshly ground black pepper, to taste

1 cup shredded Monterey Jack cheese

Fresh parsley, chopped to garnish



Heat olive oil in a large skillet over medium high heat. Add garlic, onion and andouille sausage meat. Cook, stirring frequently until sausage is lightly browned, about 3-4 minutes.

Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.

Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.

Garnish with fresh parsley.