One Pan Andouille Pasta
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.