I am rather proud to announce that I haven’t turned the oven on in more than one week. With hot weather, busy schedules, and lack of motivation, I’ve been relying on my pressure cooker and trusty skillet to make good meals.
The beauty of skillet meals goes beyond NOT heating up the house. Think of this — only one pan to wash! Hooray!
This dish is simple, surprising, and can easily be made gluten free by:
- using rice pasta
- finding sausages that don’t include carmel colouring, which can have gluten in it
I found that our local grocery chain has excellent andouille sausages that add some spice and fun, without causing my tummy to hurt.
Since this dish comes together so quickly, it is easiest to prepare all the ingredients in advance.
- Dice the onion and carrots
- Peel and slice the garlic
- Cut up the sausage
- Pull out the broth, tomatoes, hot sauce, pepper flakes, and cream so they are ready to go
In a large skillet, heat the oil and sauté the onion and carrots for about 5 minutes. Then add the garlic slices, pepper flakes, and sausage pieces for another 2 minutes.
I always break the spaghetti noodles in half. I was not born with the natural ability to eat long pasta without wearing it! 🙂
Put the pasta into the skillet, then pour the broth, tomatoes, cream, and a couple dashes of hot sauce (I used Louisiana hot sauce, but anything will do) over everything. Cover the skillet and allow it to cook 10-12 minutes over medium heat. Once or twice during the cooking time, poke any stray spaghetti pieces into the liquid.
Once the pasta is almost tender (fancy people call it “al dente” – not too crunchy, but not totally soft) stir in half the cheese and allow it to melt.
Sprinkle the remaining cheese on top, add some chives, and serve!
Spicy Sausage Skillet Spaghetti
- Total Time: 20 minutes
- Yield: 8 1x
Description
Quick, easy, cheesy, spicy — everything you want for supper TONIGHT
Ingredients
- 2 Tbsp oil
- 1 medium onion, diced
- 3 carrots, diced (about 1 cup)
- 4 large garlic cloves, sliced thinly
- 1 pound andouille sausage, cut into chunks
- Generous pinch pepper flakes
- 2 cups chicken broth
- 2 – 14 ounce cans tomatoes with roasted garlic
- 1 – 12 ounce box thin spaghetti (rice pasta makes this dish gluten free)
- 1/2 cup cream or whole milk
- 2 cups shredded cheddar cheese
- Hot sauce
- Chives for serving
Instructions
- In a large skillet over medium heat, sauté onions and carrots in oil for 5 minutes. Add the garlic, pepper flakes, and sausage and cook another 2 minutes.
- Break the spaghetti in half an add to skillet, then pour the broth, tomatoes, cream, and hot sauce over the pasta. Cover and cook for 10-12 minutes.
- Stir in half the cheese and allow to melt. Then sprinkle remaining cheese over the top, garnish with chives, and serve.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
