Description
Quick, easy, cheesy, spicy — everything you want for supper TONIGHT
Ingredients
Scale
- 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
