Andouille Spaghetti

Two packages of Andouille Sausage were procured for The Jambalaya, where only one was required. And I feel like Spaghetti. So, I'm going to make some Andouille Spaghetti. It's not going to be complicated.



The Big Fry Up

• 1 lb Ground Pork
• I'm sure this was of the super-lean variety.
• 1 medium Sweet Onion
• Diced!
• 1 package Andoullie Sausage
• The Main Event!
  • Oh, and I sliced this as thin as I could.
• 1 Green Pepper
• Diced!?
• This was added mostly for colour.
• 1 jar Spaghetti Sauce
• It's all the same.
• I added lots of Water at this stage, rinsing out the jar.
  • Fine! As a general rule, Spaghetti Sauce that comes in a jar is better than the kind that comes in a can.
  • So, it's not all equal.

The ingredients were added to the pot, item by item, in the order listed, frying to completion as I went.



And then, Rice Pasta was prepared per the instructions on the package, overcooking it just a little, as el dente appears (you know, to me) to be Italian for undercooked and/or raw.

All Easy Peasy.



I liked it.

In fact, everyone liked it.

Between the Supermarket Sauce and the Andouille Sausage, there was plenty of spice to go around. No need to add any more.



June, 2020