Spicy Andouille Sausage Pasta with Beans & Greens
Prep Time15
Cook Time25
Fills you up without slowing you down.
Description
Need a little heat? This andouille sausage pasta brings it.
Smoke, spice, and enough kick to wake the whole pan up. Beans keep it steady. Greens freshen it just enough. Pasta ties it together.
Ingredients
- 12 oz North Country Smokehouse Andouille Cajun Style Sausage, sliced
- 12 oz short pasta (rigatoni or mezzi)
- 1 tbsp olive oil (or 1 tsp reserved bacon fat, optional)
- 1 small onion, diced
- 3 cloves garlic, minced
- ½ tsp crushed red pepper flakes (optional, adjust to taste)
- 1 can (15 oz) white beans, drained and rinsed
- 3 cups chopped kale or Swiss chard
- ½ cup reserved pasta water
- Salt and black pepper to taste
- Grated Parmesan (optional)
Cooking Instructions
- Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve ½ cup pasta water before draining.
- Heat olive oil (or bacon fat) in a large skillet over medium heat. Add Andouille in a single layer. Let it brown without stirring too much — you want the edges crisping and the spice opening up.
- Add onion and cook until softened. Stir in garlic and crushed red pepper; cook until fragrant.
- Add beans and greens. Cook until the greens wilt down and the beans warm through.
- Add drained pasta and reserved pasta water. Toss until glossy and coated. The starch should bind everything together.
- Season to taste. Serve hot, straight from the pan.
In this Recipe
