10ouncesandouille sausagesliced into ¼ inch coins and halved
1medium yellow onionfinely diced
½red bell pepperfinely diced
½green bell pepperfinely diced
1 ½cupshalf and half
1cupchicken brothor 1 teaspoon chicken base and 8 ounces of water
4ouncesMonterey Jack cheeseshredded
4ouncesparmesan cheesefreshly grated
salt and freshly ground black pepper to taste
green onions or parsley for topping
pasta of choice
BOIL: Boil pasta according to package directions, reserving ½ cup of pasta water.
SEAR: Sear sausage in a preheated pan on medium heat, a few minutes on each side developing a browned crust. Work in batches to not overcrowd the pan. Set aside on a paper towel when done.
SAUTÉ: Melt 2 tablespoons butter over medium heat. Wilt onions, peppers, and celery for 15-20 minutes with ¼ cup of water until vegetables are softened. If vegetables are starting to brown, turn the heat down and add another ¼ cup of water and cook until water has evaporated. Add garlic and sauté for another 2 minutes while stirring.
SAUCE: Sprinkle 1 tablespoon flour over vegetables and mix well, cooking for 1-2 minutes while stirring. Whisk in 1 cup chicken broth*, 1 ½ cup half and half, 1 teaspoon oregano, ½ teaspoon thyme, and ⅛ teaspoon cayenne pepper to the pan and stir to combine, whisking out all flour lumps.* Stir in cheese and mix until melted. Turn down heat to low and simmer until sauce has reduced and thickened.* Stir andouille back in. Add in pasta and some reserved pasta water. Mix well to combine.
SERVE: Serve hot and top with green onions or parsley.
Instead of chicken broth, I like using a chicken base dissolved in water.
Make sure to cook the flour for a minute or two before adding liquid. Whisk well to stir out all the lumps.
Sauce will continue to thicken when it is removed from heat and as it cools.
If your sauce becomes too thick, slowly stir in a little bit more half and half of chicken broth.