Andouille Sausage and

Orecchietto

Yield: 4 servings

Ingredients:

1 tablespoon olive oil

2 cloves of garlic, minced

1 medium onion diced

1 (12.8-ouce) package smoked andouille sausage, thinly sliced

2 cups chicken broth

1 (14.5-ounce) can diced tomatoes

1/2 cup milk

8 ounces of Orecchietto (or you can use Elbow Macaroni) 

Kosher salt and freshly ground black pepper, to taste

1 cup shredded pepper jack cheese

Method:

-Heat oil in a large skillet over medium heat. Add garlic, onion and sausage, and cook, stirring frequently until sausage is lightly brown.

-Stir in the chicken stock, tomatoes, milk and pasta; season with salt and pepper to taste; bring to a boil; cover, reduce heat and simmer until pasta is cooked through, and the liquids are almost reduced.

-Remove from the heat5 and top with cheese. Cover until cheese has melted.

Serve immediately.                          

Enjoy, Chef Ed