Andouille Sausage and Pasta Skillet

Andouille Sausage and Pasta Skillet

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tempie Hughes


  • 1 tbsp . olive oil or ghee
  • 1 (12 oz) package of fully cooked andouille sausage, sliced into 1/4 inch rounds
  • 1 medium white onion , diced
  • 3 small garlic cloves , minced
  • 1 -3/4 cup strained tomatoes (may substitute puree)
  • 1 cup water
  • 1-1/2 cups brown rice rotini pasta
  • sea salt to taste
  • 4 handfuls of baby spinach


  • Heat the oil in a 10-inch skillet over medium-high heat. Add the onions, andouille sausage and cook until the sausage is lightly browned, about 3-4 minutes. Add the garlic and saute for about a minute more.
  • Pour in the strained tomatoes, water and pasta, season with sea salt to taste, bring to a boil, reduce heat to medium, cover and let cook until the liquid has been absorbed and pasta is tender. Cooking time will vary depending on type of pasta used. Brown rice pasta can take anywhere from 15-20 minutes. Taking a handful at a time, stir in the chopped spinach and cook until it has wilted, then serve.