Cooking with Eric - Andouille Sausage Skillet
RAPID CITY, S.D. (KOTA) - Andouille Sausage features zesty Cajun flavors, and they really shine in this easy skillet dish.
First, brown a pound of Andouille sausage in 2 tablespoons of olive oil. Add a cup of diced onion. Sauté until translucent.
Then add 3 cloves of minced garlic and sauté another 30 seconds.
Add 1 3/4 cup of tomato puree (important to use puree not sauce), 8 ounces of Rotini pasta, cooked to package directions and a half teaspoon of sea salt.
Cook until thickened then add three fistfuls of fresh spinach and cook until wilted. Serve immediately. Nice if topped with finely grated Parmesan cheese.
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