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STS Cookin': Cheesy Andouille Pasta

So I kind of got my self in trouble recently. Both in St. Louis and California it is hard to find quality andouille. Yes, I can use something that is considered andouille, but like any regional food it is very different from the true thing. Of course my bright mind decided to go internet shopping and an hour later I ended up ordering 5 pounds of andouille sausage.

Because of this I started searching around for new recipes using andouille. This one comes from Delicious Net which seems to be some sort of recipe website. I modified it slightly with spicies and sausage quantity. Bigger is always better. Honestly you could probably put your favorite type of sausage in here and it would be glorious.


1 tbsp Olive Oil

2 cloves Garlic, minced

1 Yellow Onion, diced

1 lbs Andouille Sausage, sliced

2 cups Chicken Broth

1  can Diced Tomatoes (14.5 ounce)

1/2 cup Milk

8 ounces Pasta (I went with elbows)

1 cup Pepper Jack Cheese, shredded

Salt and Black Pepper to taste


1. Heat olive oil in skillet until shimmering. Add onion, sausage, and garlic and cook for 3-4 minutes. The onions should begin to turn translucent.


2. Add chicken broth, tomatoes, milk, and pasta. Season with salt and pepper as needed. Bring to a boil and then reduce heat to a covered simmer for 12-15 minutes.


3. Add cheese, I ended up going closer to 2-3 cups of cheese. Stir until cheese is fully melted.


4. Eat and enjoy. Preferably with some wine.