This recipe is truly a mixture of Mediterranean flavors and elements. Andouille sausage is a favorite of the French and Spanish (quite popular in New Orleans) with Pimenton Picante (Hot Paprika) from Spain and a favorite Italian pasta Pappardelle.
What keeps this dish from being a boring old Italian and sausage dish is the use of andouille sausage and Pimenton Picante. Look for both of these ingredients in the Spanish or International section of your grocery store. The meat company D'Artagnan carries Andouille sausage along with many other interesting meats that can add a little spice to your dinner table.
Andouille Sausage & Pappardella
by Diane Balch
12 ounces of Andouille Sausage sliced (Fresh or dried) Fresh is best for this recipe.
32 ounces of Marinara Sauce
16 ounces of pappardelle pasta
1/2 teaspoon or more of Pimenton Picante
2 ounces of fresh basil leaves chopped
2 tablespoons or more of Extra-Virgin Olive Oil (EVOO)
1 onion chopped
salt and pepper to taste
1) Bring a large well salted sauce pan of water to boil.
2) While the pasta is boiling in a large skillet sauté the onions in EVOO. If the sausage is fresh sauté it too or just heat through dried sausage.
3) Add basil, salt and pepper along with the pimenton picante stir for a minute, then add the marinara sauce and heat through, stirring regular.
4) When the pasta is cooked add it to the sauce. Check salt and pepper and serve with a large green salad.
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