Andouille Bowtie Pasta is the perfect dinner for those busy weeknights. Loaded with fresh herbs and bursting with flavor, this dish comes together in under 30 minutes and is sure to please a crowd.
I love this pasta! It’s so easy to throw together and it’s so darn good. Much like my creamy tomato basil fettuccine, I usually make this on those nights I really don’t want to make dinner. What I love most is how versatile it can be. I’ve swapped out the andouille for kielbasa or ground Italian sausage. I have even thrown in peas, spinach, and even broccoli.
Tips for Andouille Bowtie Pasta:
- This recipe calls for chicken stock to deglaze the pan with. I love to use a good white wine for this step, but chicken stock will work just as well.
- Don’t skimp on the herbs. They add a freshness and brightness to the dish that help balance the richness in the sauce.
- Reserve some of the pasta water and please please please finish cooking the pasta in the sauce! The starch in the pasta water will help to thicken and emulsify the sauce. It takes roughly 2 minutes for this to work, so be patient! It’ll be worth it I assure you.
- Like I mentioned previously, there are loads of substitutions for this dish. I inevitably end up throwing in whatever herbs, spices, or veggies I have on hand. Feel free to mix it up!
This dish is fairly straightforward and equally delicious. There is something quite irresistible about it and how quickly it comes together. It has made it’s way into our staple dinner meals and one that I hope you will thoroughly enjoy!
Andouille Bowtie Pasta
- 1 tbsp olive oil
- 12 oz Andouille Sausage sliced
- 1 small yellow onion
- 1 tbsp butter
- 1 tsp paprika optional
- 1 cup chicken stock
- ¼ cup heavy cream
- 1 small tomato
- 1 lbs bowtie pasta
- 2 tbsp flat leaf parsley
- 2 tbsp basil
- 2 tsp oregano
- 1 cup reserved pasta water
- Cook the pasta according to the box instructions. Reserve ½ cup of the pasta water.
- While the pasta is cooking, heat the olive oil in a large pot over medium heat. Add the andouille to the pot and cook until slightly browned on all sides. Remove the sausage from the pot.
- Add the butter and onions to the same pot that the sausage was browned in. Cook the onions on medium until translucent. Deglaze the pan with the chicken stock, making sure to scrape the bits of brown off the bottom of the pot. Add the diced tomatoes, andouille sausage, paprika (optional), and heavy cream. Bring to a gentle simmer.
- Add the cooked past to the pot along with a splash of pasta water. Continue to cook the pasta until the sauce begins to thicken. Stir in the fresh herbs. Serve immediately.