Ingredients

  • 1 (12 oz.) package smoked andouille sausage, thinly sliced
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cups chicken broth
  • 1 can diced tomatoes
  • 1/2 cup milk
  • 8 oz. Cavatappi pasta
  • Salt and pepper
  • 1 cup shredded pepper jack cheese
  • 1 cup bread crumbs

Steps 

  1. Slice andouille sausage into thin pieces and set aside.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add garlic, onion, bell pepper and sausage, and cook. Stir frequently until sausage is lightly browned (about 3–4 minutes).
  4. Add in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste.
  5. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through (about 12–14 minutes).
  6. Remove from heat, and top with cheese and bread crumb mixture.
  7. Broil in the oven for about 2 minutes until cheese has melted.
  8. Serve immediately. Enjoy instantly.