Description
This High-Protein Smoky Andouille Sausage Pasta is a flavorful, hearty dish combining smoky andouille kielbasa with tender brown rice penne, vibrant broccolini, and a rich, creamy tomato-based goat cheese sauce. Perfectly balanced with a hint of spice and fresh herbs, it’s a delicious 35-minute meal ideal for weeknight dinners.
Ingredients
Pasta
- 8 ounces brown rice penne pasta (preferably Jovial)
- 1 teaspoon kosher salt (for pasta water)
Sausage & Vegetables
- 2 tablespoons olive oil, divided
- 12 ounces smoked andouille kielbasa (turkey or beef), thinly sliced
- 1 large bundle broccolini (8-12 oz), stalks and florets chopped very fine
- ½ teaspoon kosher salt (for broccolini)
Sauce
- ½ cup minced shallot (about 1 large shallot)
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- Freshly ground black pepper, to taste
- 1 teaspoon kosher salt (divided, remaining from total 1 teaspoon)
- 2 heaping tablespoons tomato paste
- 1 cup low-sodium chicken bone broth
- 3 ounces goat cheese
- ¼ cup julienned fresh basil or chopped Italian parsley
Instructions
- Cook the Pasta: Bring a large stockpot of well-salted water to a rolling boil. Add the brown rice penne pasta and cook it for 2 minutes less than the package directions indicate. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Cook the Sausage: While the pasta cooks, heat 1 tablespoon of olive oil in a large, tall-sided skillet over medium-high heat. Add the sliced andouille kielbasa in an even layer and cook undisturbed for 3 minutes. Flip and cook for another 3 minutes, until the sausage is crispy and charred in spots. Remove the sausage with a slotted spoon and set aside, leaving the rendered grease in the pan.
- Cook the Broccolini: In the same skillet with the sausage grease, add the chopped broccolini and spread evenly. Season with ½ teaspoon kosher salt and cook undisturbed for 2 minutes until bright green. Stir and cook for an additional 1 to 2 minutes until tender but still crisp. Remove broccolini and combine with the sausage on the plate.
- Prepare the Sauce: Add the remaining 1 tablespoon of olive oil to the skillet and reduce heat to medium. Add minced shallots and cook until translucent, about 2 minutes. Stir in garlic, smoked paprika, onion powder, dried oregano, cayenne pepper, freshly ground black pepper, and remaining kosher salt. Cook for about 1 minute until fragrant and spices are toasted.
- Build the Sauce: Stir in the tomato paste and cook for 2 minutes until it melts into the shallots and garlic. Pour in the chicken bone broth, whisking to combine. Increase heat to medium-high and simmer gently, stirring occasionally, until the mixture reduces by one-third, approximately 3 minutes.
- Melt the Goat Cheese: Lower heat to medium-low and add the goat cheese. Stir gently until it fully melts and the sauce becomes smooth and creamy. Keep heat on low until ready to add pasta.
- Combine Pasta and Sauce: Add the drained pasta along with the reserved pasta water to the sauce. Toss thoroughly to coat the pasta and allow it to absorb the sauce over about 2 minutes.
- Reintroduce Sausage and Broccolini: Return the sausage pieces and broccolini to the pan with the pasta and sauce. Stir gently to combine everything evenly.
- Serve: Portion the pasta into shallow bowls. Garnish with julienned fresh basil or chopped Italian parsley and finish with extra freshly ground black pepper to taste. Serve immediately and enjoy!
- Storage: Allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water as needed to loosen the sauce.
Notes
- Use brown rice pasta for a gluten-free alternative that adds protein and fiber.
- Adjust cayenne pepper quantity based on desired spice level.
- Substitute turkey or beef kielbasa as preferred for different flavor profiles.
- Adding reserved pasta water helps the sauce adhere evenly to the pasta.
- Fresh herbs like basil or parsley brighten the dish at the end—don’t skip this step.
- Leftovers can be reheated gently; adding liquid prevents drying out.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
