Paradise Cajun Andouille Pasta
Paradise Cajun Andouille Pasta
Makes 8 servings
Cajun seasoning blend:
2 tablespoons smoked paprika
3/4 tablespoon cayenne
1 tablespoon garlic powder
1/2 tablespoon ground oregano
1/2 tablespoon kosher salt
1/2 tablespoon black pepper
2 pounds Fantasma's Finest Andouille Sausage, thinly sliced
1 large red bell pepper, chopped
2 stalks celery, thinly sliced
1 medium onion, chopped
8 ounces sliced mushrooms
1 (8-ounce) can Rotel, undrained
1 cup chicken or vegetable broth
1 pound rigatoni pasta
1 (8-ounce) container Hemme Brothers Quark Cheese
1/2 cup heavy cream
Cajun seasoning blend:
1 tablespoon cayenne
1 tablespoon paprika
1 tablespoon garlic powder
1/2 tablespoon kosher salt
1/4 tablespoon black pepper
Parsley, chopped
In a small bowl, combine cayenne, paprika, garlic powder, oregano, salt and pepper.
In a skillet over medium-high heat, warm the andouille (already fully cooked) until it begins to release its fan and just begin to brown, stirring occasionally. Remove andouille from the pan and set aside.
In the fat released by the andouille, cook pepper, celery, onion for 7-8 minutes or until softened. Add mushrooms and continue to cook until mushrooms are soft, continuing to stir occasionally.
Add broth and deglaze the pan. Add tomatoes and 1 tablespoon seasoning blend and allow mixture to simmer.
Meanwhile, cook the rigatoni according to package directions. Strain pasta in a colander.
To the vegetable mixture, stir in quark and cream and allow the cheese to melt; simmer to thicken slightly. (If you like a heavier sauce, add a slurry of 1 tablespoon cornstarch to 2 tablespoons water to thicken.) Add andouille to the vegetable mixture and allow to incorporate and rewarm. Combine pasta and finished sauce. Garnish with fresh parsley and enjoy immediately
