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Generating an image for this exact recipe… Baked Andouille Rotini with Tomatoes and Cheese

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Recipe details

Baked Andouille Rotini with Tomatoes and Cheese

Name: Baked Andouille Rotini with Tomatoes and Cheese
Total time: 50 min
Yield: 1
Cuisine: Fusion
Ingredients: 85 g Andouille link; 100 g Dry rotini egg durum pasta; 25 g Aged grated Grana Padano; 25 g Parmesan cheese; 150 g Cherry tomatoes; 70 g Small white onion; 15 ml Olive oil; 120 ml Low-sodium chicken stock; 1 pcs Garlic clove; 0.5 g Dried oregano; 0.3 g Black pepper

EN RU

Rotini is baked in an ovenproof skillet with tomatoes, onion, garlic, chicken stock, and andouille under a browned cheese topping. An easy dinner recipe with step-by-step instructions.

≈ 106 kcal/100 g · ≈ 277 kcal/serving

50 minEasyFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Andouille link85 g
Dry rotini egg durum pasta100 g
Aged grated Grana Padano25 g
Parmesan cheese25 g
Cherry tomatoes150 g
Small white onion70 g
Olive oil15 ml
Low-sodium chicken stock120 ml
Garlic clove1 pcs
Dried oregano0.5 g
Black pepper0.3 g

Cookware and utensils

Large pot
9-inch ovenproof skillet or small baking dish
Colander
Chef’s knife
Cutting board
Measuring spoons

Directions

01
Preheat the oven to 425°F.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
425°F / 220°C
02
Boil the rotini in salted water until two minutes short of al dente.
Products
Dry rotini egg durum pasta — 100 g
Action
Boil
Time
8 min
Temperature
Boiling water
03
Drain the rotini.
Products
Dry rotini egg durum pasta — 100 g
Action
Drain
Time
1 min
Temperature
Hot
04
Heat the olive oil in an ovenproof skillet over medium heat.
Products
Olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium heat
05
Sauté the onion until translucent.
Products
Small white onion — 70 g
Action
Sauté
Time
4 min
Temperature
Medium heat
06
Sauté the garlic and oregano for 30 seconds.
Products
Garlic clove — 1 pcs; Dried oregano — 0.5 g
Action
Sauté
Time
1 min
Temperature
Medium heat
07
Add the tomatoes and chicken stock to the skillet.
Products
Cherry tomatoes — 150 g; Low-sodium chicken stock — 120 ml
Action
Add
Time
1 min
Temperature
Warm
08
Stir the rotini into the tomato mixture.
Products
Dry rotini egg durum pasta — 100 g; Cherry tomatoes — 150 g
Action
Stir
Time
2 min
Temperature
Warm
09
Arrange the Andouille coins on top of the pasta.
Products
Andouille link — 85 g
Action
Arrange
Time
1 min
Temperature
Room temperature
10
Sprinkle the Parmesan and Grana Padano over the skillet.
Products
Parmesan cheese — 25 g; Aged grated Grana Padano — 25 g
Action
Sprinkle
Time
1 min
Temperature
Room temperature
11
Bake until the tomatoes blister, the cheese browns, and the Andouille reaches 165°F / 74°C internally.
Products
Andouille link — 85 g; Cherry tomatoes — 150 g; Parmesan cheese — 25 g; Aged grated Grana Padano — 25 g
Action
Bake
Time
15 min
Temperature
425°F / 220°C; Andouille 165°F / 74°C internally
12
Rest the bake for five minutes before serving.
Products
No products at this step
Action
Rest
Time
5 min
Temperature
Warm
13
Season the bake with black pepper.
Products
Black pepper — 0.3 g
Action
Season
Time
1 min
Temperature
Warm

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