Penne with Andouille Sausage and Goats Cheese

    Penne with Andouille Sausage and Goats Cheese

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    This is a delicious recipe if you can find good spicy andouille sausages. They are perfectly set off by rocket and goats cheese.

    Serves: 4 

    • 250g penne pasta
    • 4 links spicy chicken andouille sausage
    • 2 tablespoons olive oil
    • 3 cloves garlic, crushed
    • 1/3 cup pesto
    • 1/2 cup (125ml) white wine
    • 1 (400g) tin cannellini beans, undrained
    • 3 cups torn rocket leaves
    • 300g grape tomatoes, halved
    • 1 pinch salt and freshly ground black pepper to taste
    • 125g crumbled goats cheese

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8 to 10 minutes until al dente, and drain.
    2. In a frypan over medium heat, cook the sausage until evenly brown. Cool and slice.
    3. Heat the oil in a large pot over medium heat and cook the garlic 1 minute, until lightly browned. Mix in sausage, pesto and white wine. Cook and stir until heated through. Mix in beans with liquid and rocket and cook until rocket is wilted. Stir in the tomatoes and cook until heated through. Toss with pasta, season with salt and pepper and top with goats cheese to serve.

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