Many of my early memories in the kitchen are my father, the half-homemade, whipped creolically inspired recipes. Andouille sausage was a staple for his cooking and even showed himself to be a replacement for beef minced meat in his spaghetti recipe.
While it differs greatly from the family sauce recipe of my Italian-American partner, my father’s Creole spaghetti spaghetti grabs an astonishing blow of taste and spice. The sacred trinity of onions, peppers and celery comes with Andouille sausage, a glass with Marinara bought in the store and Creole spices for this simple dinner a week.
This recipe was a staple in my house because my father could open it in just half an hour after an entire working day. I continued the tradition because it is packed with Louisiana taste and we always have enough for leftovers.
The spices from the Andouille sausage and the Creole spices fit beautifully with the earthy, sweet marinara and freshly cut vegetables. It is also a great meal to feed a lot, because if you double the number of noodles, the sauce that is places.
Simply recipes / Jessica Furniss
Tips to make my Creole spaghetti
- Use your favorite Marinara: My personal favorite Marinara sauce for this Creole spaghetti is Classically traditional. It is made from fresh tomatoes, onions and garlic and exactly the right amount of sugar to supplement the spices from the spices of Andouille sausage and Creole spices. If you have a popular Marinara bought in the store, which you are loyal, try it out in this recipe.
- The pasta is flexible: Feel free to use a small noodle shape like Penne or Rigatoni pasta instead of the spaghetti. You take up the sauce beautifully.
- Sports you on: Tony Chacher’s original Creole spice is a staple from Creole and Cajun cooking and brings its typical spicy, powerful, gnoing heat to this dish. I prefer to use that NO-Salt mixture So I can control the spices in my recipes. If you really want to bring the heat with you, add an additional teaspoon of the spice 1/2 to 1 here. You can also add additional spicy elements such as hot sauce or cayenne pepper. Make sure that you don’t go overboard with your spices.
Operate suggestions
I like to serve this Creole spaghetti with fresh parsley because it is a frequently used creole and cajun herb that brings spicy dishes a lot of brightness and freshness. I also like to add a grated Parmesan cheese because I think all spaghetti need a few parm morders. A few slices of garlic bread on the side are always a good idea.
Simply recipes / Jessica Furniss
Cooking mode
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1 tablespoon Vegetable oil
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1 13-Uszen package Andouille sausage (Like Hillshire Farm Cajun style Undouille), cut in 1/4-inch thickness rounds
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1 green peppertribes, sow and hacked
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1 small Vidalia or Yellow onionchopped
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2 Stem Celery, chopped
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1 (24 -unzen) jar Marinara sauce (I like traditional classically)
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1 teaspoon Tony Chacher’s noalt Creole spice
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1/4 cup Water
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SaltFor pasta water
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8 Ounce Spaghetti -noodles (half a standard box)
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Freshly grated Parmesan cheeseOptional for serving
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Chopped Fresh parsleyOptional for serving
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Preparation for pasta:
Bring a large pot of water to the boil.
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Fire of the sausage and vegetables:
In the meantime, heat the oil in a large pan over medium heat. As soon as the oil is hot (you will let it shimmer), add the sausages and sauté it until you start brown, 4 to 5 minutes. Add the chopped peppers, the onion and the celery and sauté until the onions look translucent, another 3 to 4 minutes.
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Make the sauce:
Turn the heat to low and stir the glass of Marinara and the Creole spice. Add the water to the Marinara glass, close the lid and shake it up to get the rest of the sauce out of the glass, and then pour it into the pan. To meet well.
Bring the sauce to cook – you should let it bubble very easily – the pan with a lid and cook with occasional stirring until you are thickened, about 15 minutes.
Simple tip!
This sauce is thick. So make sure that stirring when cooking and keep your temperature on the stove low enough to prevent the sauce from burning but is high enough that you let a gentle simmer.
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Cook the pasta:
As soon as the water pot boils, salt generously. Add the spaghetti and cook al dente in accordance with the instructions on the box and then let them off.
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Throw and serve:
Switch off the heat under the sauce and add the drained spaghetti. Use a few pliers to mix the pasta into the sauce. Top with parsley and/or parmesan, if desired, and enjoy!
Store all the remains in an airtight container in the refrigerator for 2 to 3 days or in the freezer for up to 2 months. Warm up in the microwave.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 475 | Calories |
| 29g | Fat |
| 37g | Carbohydrates |
| 16g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 | |
| Amount per serving | |
| Calories | 475 |
| % Daily value* | |
| 29g | 37% |
| Saturated fat 8g | 42% |
| 52 mg | 17% |
| 1801mg | 78% |
| 37g | 14% |
| Dietoner 5G | 19% |
| Total sugar 13g | |
| 16g | |
| Vitamin C 27mg | 136% |
| Calcium 84 mg | 6% |
| Iron 3mg | 17% |
| Potassium 1199mg | 26% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
