So I walked by the andouille sausage twice in the grocer’s before picking it up, then I grabbed it and put it in the cart, having not one notion of what to do with it but hoping that some idea would happen along, or that I might chance upon a suitable recipe while mining reliable online resources. And, uh, that happened.
Decided to adapt Allison Ehri Kreitler’s Linguine with Shrimp & Chorizo at FineCooking.com. Not a huge fan of linguine and didn’t have any on hand anyway; I was going to use up a half-box (8 oz) of angel hair pasta in its stead, but decided at the last to use a full box (1 pound) of penne. The andouille stood in for the chorizo, of course. I was happy to find a use for that 28-ounce can of diced tomatoes (not petite-cut) in the back of the pantry.
Makes for a lot of pasta! Unless you’re cooking for several people, be prepared to eat this for days – and to enjoy it. The sauce is just thick enough to coat the penne, and is very tasty. Using the full half-teaspoon of crushed red pepper flakes (instead of skimping as I normally do) was a good move. We topped it with finely grated Parmigiano-Reggiano cheese and freshly ground black pepper.
Lat night, we paired up the leftover pasta with Chili-Rubbed Tilapia w/Asparagus and Lemon, found on page 194 of The EatingWell Diet (or here, if you prefer). I over-steamed the asparagus a bit due to inattention – bad on me – but the tangy lemony sauce that results from this recipe made me forget all about that gaffe.
Vikki, Brian: No connoisseur of andouille, me! I just grabbed a pack of the store-ground stuff at the supermarket.
Vikki, if you can find decent ground sausage of any kind, it may work in this recipe. After all, the actual recipe calls for chorizo; I used andouille because that was what I had on hand.
Brian, we have a couple of friends who always tout the virtues of a particular butcher's shop, and who have always liked the ground sausage they get there. I will get that name for you.
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