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Recipe details
Braised Andouille Rotini with Tomato and Spinach
Andouille links are braised in tomato and chicken-stock sauce with spinach, then served with rotini and grated Grana Padano. An easy dinner recipe with step-by-step instructions.
≈ 55 kcal/100 g · ≈ 201 kcal/serving
40 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Andouille link2 links
Dry egg-durum rotini100 g
Aged grated Grana Padano20 g
Olive oil15 ml
Yellow onion, diced75 g
Garlic cloves, minced2 pcs
Crushed tomatoes240 ml
Chicken stock120 ml
Baby spinach30 g
Salt1.5 g
Black pepper0.3 g
Cookware and utensils
Large skillet
Medium saucepan
Colander
Tongs
Chef’s knife
Cutting board
Directions
01
Bring 1.5 quarts of salted water to a boil in the saucepan.
Products
Salt — 1.5 g
Action
Boil water
Time
6 min
Temperature
Boiling
02
Cook the dry rotini until just tender according to the package timing.
Products
Dry egg-durum rotini — 100 g
Action
Cook pasta
Time
10 min
Temperature
Boiling
03
Drain the rotini in the colander.
Products
Dry egg-durum rotini — 100 g
Action
Drain pasta
Time
1 min
Temperature
Hot
04
Heat the olive oil in the skillet over medium heat.
Products
Olive oil — 15 ml
Action
Heat oil
Time
2 min
Temperature
Medium heat
05
Cook the onion until softened.
Products
Yellow onion, diced — 75 g
Action
Soften onion
Time
4 min
Temperature
Medium heat
06
Cook the garlic for 30 seconds.
Products
Garlic cloves, minced — 2 pcs
Action
Cook garlic
Time
1 min
Temperature
Medium heat
07
Add the crushed tomatoes and chicken stock to the skillet.
Products
Crushed tomatoes — 240 ml; Chicken stock — 120 ml
Action
Add sauce
Time
1 min
Temperature
Medium heat
08
Nestle the whole andouille links into the sauce.
Products
Andouille link — 2 links
Action
Add sausage
Time
1 min
Temperature
Medium heat
09
Cover the skillet and braise the links until their centers reach 165°F/74°C.
Products
Andouille link — 2 links
Action
Braise sausage
Time
10 min
Temperature
165°F / 74°C internal; medium-low heat
10
Stir the spinach into the sauce.
Products
Baby spinach — 30 g
Action
Wilt spinach
Time
1 min
Temperature
Hot
11
Stir the drained rotini into the sauce.
Products
Dry egg-durum rotini — 100 g
Action
Combine pasta
Time
2 min
Temperature
Hot
12
Sprinkle the grated Grana Padano over the pasta.
Products
Aged grated Grana Padano — 20 g
Action
Finish with cheese
Time
1 min
Temperature
Hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available