Chris’s Andouille Pasta

Everyone understands the value of an easy and delicious dinner. But between crazy busy schedules, hatred of the grocery store gauntlet, or or pure, unavoidable exhaustion following a busy day at work, we hard-working humans neither want to take the time to prepare an extensive meal, nor deprive ourselves with some lame, frozen, plastic-tray dinner. It’s a catch Porter Road Butcher Recipe for Andouille Pasta Sauce22. Often times “easy” means heating up leftovers for the third night in a row or sautéing a couple chicken tenders and throwing it on a bed of lettuce, but simple doesn’t have to be so cut-and-dry…and tasteless.

Chris’s Andouille Pasta is a delicious, easy, and hearty dish that, aside from our smokey andouille (which will require a trip to your favorite neighborhood butcher shop), calls for ingredients most people already have on-hand: things like onion, garlic, peppers, and pasta. But hey, stopping in to see the faces of us PRB folks is a lot more enjoyable than heading to your grocery superstore anyway, right? This dish requires about 15 minutes of prep time, 15 minutes of active cook time, and then another 15-20 of simmer-time, meaning you can go ahead, open up a bottle of wine and allow yourself to simmer while your pasta sauce does the same.

Make this dinner fancy enough for a Friday night dinner party with Lazzaroli’s handmade pappardelle pasta, or keep things effortless by using whatever pasta you’ve got in your pantry. Either way, you’re gonna be full and happy when it’s all said and done.

Chris’s Andouille Pasta

Serves: 4-6
Active time: 30 minutes
Total time: 50-60 minutes

1 lb. PRB andouille sausage
1 medium onion, diced medium
1/2 red bell pepper, diced medium
1/2 green bell pepper, diced medium
3 stalks celery, diced medium
3-4 cloves garlic, sliced
14.5 oz. can roasted tomatoes
1 pint Hatcher’s cream
1 lb. pappardelle pasta (we like Lazzaroli’s in Germantown), or whatever shape you prefer
Grana Padano cheese from The Bloomy Rind, for garnish
2 Tbs. fresh parsley, chopped, for garnish.

  1. Slice andouille into 1/2 inch coins, add to heavy-bottomed skillet and sauté over medium-high heat until crispy. Remove from skillet and set aside, leaving drippings in pan.
  2. In same skillet, sauté onions in andouille drippings for 3 minutes over medium-high heat until almost translucent. Add peppers and celery and sauté for another 2-3 minutes, or until color of peppers has brightened.
  3. Add garlic and cook for 1 minute, until fragrant.
  4. Add can of tomatoes, undrained and stir to incorporate, then add andouille back to the pan. Allow the mixture to cook for one minute, giving the flavors time to get to know one another and marry.
  5. Add cream, reduce heat to med-low, and allow to reduce until saucyyyyy. Note: this will look like a lot of cream, but never fear; your sauce did not just turn into a soup. It will reduce–just give ‘er time.
  6. While sauce reduces, cook pasta until al dente according to directions on the package. Also, begin to drink wine.
  7. Garnish pasta with freshly grated Grana Padano cheese and a sprinkle of fresh parsley.
Andouille Pasta Recipe from PRB - Photo by Hannah Messinger

Photos by Hannah Messinger

 

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