What You'll Need:

• 1 pound fresh andouille sausage
• 2 tablespoons Kinloch pecan oil, divided
• 2 cloves garlic minced
• ½ red onion diced
• 3 small sweet peppers sliced
• 1 small jalapeno pepper seeded, deveinved and diced
• 2 cups chicken broth
• 14.5 ounce can fir roasted diced tomatoes
• 2 teaspoons Cajun seasoning
• Kosher salt and black pepper to taste
• 10 ounces uncooked pasta any shape
• ½ cup shredded cheddar cheese + extra for serving
• ½ cup shredded gouda cheese + extra for serving

Directions:

Heat one TBSP of the pecan oil in a large pan. Add sausage links and cook sausages, turning until crisp and golden brown. Remove and place on a plate to cool.

In same pan, heat the remaining oil. Add garlic, onion and peppers; cook until onions are soft, about 3-5 minutes. Stir in chicken broth, diced tomatoes, and Cajun seasoning; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is
cooked through about 13-15 minutes.

While the pasta is cooking, slice the sausages into 1/4 “ slices. When the pasta is al dente, stir in the sausage. Turn off the heat; top with cheese and cover until melted, about 2 minutes. Serve immediately with extra cheese if desired.

Serves 6