One-Skillet Andouille Sausage Peppers & Pasta

Creamy, cheesy, lightly spicy and savory, this One-Skillet Andouille Sausage Peppers & Pasta dish has got it all.

One-skillet dishes are the best. They’re so easy to put together, and other than a cutting board for some prep work, only a single skillet ends up in the sink.

What Is Andouille Sausage

Andouille sausage is a smoked Cajun-style pork sausage made with garlic, spices, and cayenne pepper.

If you love smoked sausage and pasta, then this dish just might be one of your go-to dinner in a hurry list. The dish is even more attractive as it is all cooked in one skillet.



One-Skillet Andouille Sausage Peppers & Pasta

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

1 cup red bell pepper, diced

1 12.8-ounce package smoked andouille sausage, thinly sliced

2 cups chicken broth

1 14.5-ounce can diced tomatoes

½ cup whole milk

8 ounces Rotini pasta

salt and black pepper, to taste

1 cup shredded pepper jack cheese

Place top rack within 6-inches of broiler. Turn broiler on to high.

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

Stir in chicken broth, tomatoes, whole 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 8-10 minutes.



Remove from heat and top with cheese. Place oven proof skillet under broiler until cheese has melted, lightly bubbling with spotted brown spots, about 2 minutes.


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