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Ziti with Andouille Sausage is a flavor-packed pasta dinner you won’t want to miss! Loaded with savory andouille sausage, hearty mushrooms, and tender pasta, this one-pot wonder is cooked entirely on the stovetop for an easy, satisfying meal that’s so, so good!
If this is your kind of dinner, you might love classics like baked mostaccioli or the rich, cheesy goodness of French onion pasta—both are perfect for cozy evenings!
Hello, dear readers! This weekend, I think you should indulge in a pasta dish that’ll only take up 25 minutes of your time and uses just one pot. I admit, I’ve been on an andouille sausage kick lately, and this ziti creation is no exception. I went a tad overboard at my local farmer’s market, stocking up on meat, honey, pies, and jams. But hey, it’s all for the blog, right? This recipe, in particular, was inspired by the heaps of andouille sausage I now have, but we loved the end result! A delectable ziti pasta that you might find hard to resist, tempting you to finish the whole pot by yourself. I’ve even tried it with gluten-free pasta, and the outcome was perfect.
For those hosting a gathering, this dish, complemented by a hearty la scala salad, will surely win hearts. What’s the secret? A creamy sauce without the cream. Using evaporated milk (or skim milk with a thickener) makes all the difference.
Why You Need To Make This Ziti Recipe
- Efficiency: One pot means less cleaning. Spend less time on dishes and more time enjoying your ziti pasta dinner.
- Flavor-packed: The combination of andouille sausage, fresh herbs, and a creamy sauce is delicious!
- Versatility: Suitable for both everyday dinners and special occasions. Plus, ziti with andouille is easily adaptable for gluten-free or low-carb diets with just one ingredient swap.
- Economical: Making use of staple ingredients and affordable sausage, this dish provides gourmet flavors on a budget.
- Time-saving: With a total cook time of only 25 minutes, it’s perfect for busy weeknights.
Ingredients You’ll Need
- Olive Oil: Used for sautéing and enhancing the flavors of the ingredients.
- Andouille Sausage: This sausage gives the dish its distinct, smoky, and spicy taste.
- Mushrooms (cremini or baby portabella): Adds a rich, earthy flavor and a meaty texture.
- Yellow Onion & Garlic: Simple aromatics that contribute to the overall flavor.
- Seasonings: I use dried thyme, salt, and black pepper. You could also use Italian seasoning, dried rosemary, or whatever dried herbs you have.
- Chicken Broth: You can use low-sodium or fat-free chicken broth. Vegetable Broth will also work.
- Evaporated Milk: Gives the dish its creamy texture without the need for heavy cream.
- Ziti Pasta: You can also use whole wheat or gluten-free ziti.
- Parmesan Cheese: Melts into the sauce for a richer, cheesy flavor, and acts as a garnish.
- Fresh Parsley: Used as a garnish, it adds a fresh and vibrant touch to the finished dish.
What Is Ziti Pasta?
Ziti are cylindrical pasta tubes, and they have a smooth texture. This pasta is a great choice for dishes with hearty sauces or for casseroles, as the tubes can trap and hold onto the ingredients. One of the most famous dishes that use ziti is “Baked Ziti,” where the pasta is combined with cheeses, sauce (often marinara), and sometimes meat, then baked until bubbly and golden.
How To Make Ziti With Andouille Sausage
- Heat Oil: Warm the olive oil in a large pan or non-stick skillet.
- Sauté: Add the sliced sausages, mushrooms, onion, and garlic. Season them with thyme, salt, and pepper. Stir and cook until the mushrooms are tender.
- Add Liquids: Pour in water, chicken broth, and evaporated milk, bringing the mixture to a boil.
- Pasta: Add the ziti pasta to the boiling mixture.
- Cook The Pasta: Continue to cook for around 10 minutes, stirring frequently to prevent the pasta from sticking together, until the pasta is done.
- Cheese: Stir in the parmesan cheese until you achieve a smooth sauce.
- Let it Sit: Remove the pan from the heat. The sauce will thicken upon standing.
Recipe Tips
- Heat Level: Andouille sausage tends to be spicy. If you are sensitive to heat, you might consider using half andouille and half another milder sausage.
- Texture: If you enjoy a bit of crunch, sprinkle the finished dish with some toasted breadcrumbs.
- Vegetable Variety: Consider adding some bell peppers or diced tomatoes to the mix for more color and flavor.
- Sausage Browning: Make sure to brown the sausage well. This caramelization adds a deeper flavor to the overall dish.
- Evaporated Milk: This is a great, lower-fat alternative to cream. However, if you want a richer dish, you can use half-and-half or heavy whipping cream.
- Taste and Adjust! Always taste and adjust seasonings as needed, ensuring the final dish is balanced and flavored to your liking.
Serving Suggestions
Complete your ziti dinner with some classic and flavorful sides! Start with a refreshing antipasto salad packed with meats, cheeses, and marinated vegetables. Pair it with warm, herby Focaccia bread for dipping into the sauce. For a unique vegetable option, try tender roasted artichokes, or go all out with a comforting bowl of Italian wedding soup. And if you’re feeling indulgent, garlic shrimp makes the perfect savory addition to round out the meal.
More Andouille Sausage Recipes
- Chicken and Sausage Gumbo
- Sheet Pan Andouille Sausage with Potatoes and Veggies
- Andouille Sausage with Vegetables
- Louisiana Red Beans And Rice
- Black Eyed Pea Soup
ENJOY!
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Ziti with Andouille Sausage
Ingredients
- 2 tablespoons olive oil
- 8 ounces low sodium andouille sausage, sliced into 1/2-inch coins
- 8 ounces sliced mushrooms, cremini or baby bella work great
- 1 small yellow onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- salt and fresh ground black pepper, to taste
- 3 cups low sodium chicken broth
- 1 cup water
- 1 cup low fat 2% evaporated milk
- 1 pound ziti pasta, you can also use whole wheat or gluten-free ziti pasta
- 1 cup grated parmesan cheese, plus more for garnish
- chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pan or nonstick skillet.
- Add sliced sausages, mushrooms, onion, and garlic; season with thyme, salt and pepper and cook, stirring frequently, for 6 to 8 minutes, or until mushrooms are tender.
- Stir in the water, chicken broth, and evaporated milk, scraping up all the browned bits from the bottom of the skillet. Bring the mixture to a boil and add the pasta. Continue to cook for 10 minutes, or until pasta is done, stirring every 1-2 minutes to keep the pasta from clumping together.
- Add in the parmesan cheese and stir until well incorporated and you have a smooth sauce. Remove from heat and the sauce will thicken as it stands.
- Garnish with fresh parsley and a sprinkle of parmesan, and serve.
Notes
- Healthier Choices: Andouille sausage is high in sodium, but you can look for lite, low-sodium chicken or turkey andouille sausage. Also, you can use gluten-free or whole wheat ziti pasta.
- Pasta Cooking: Pasta can get too soft if overcooked. Ensure you’re cooking the ziti until it’s just al dente. Since the pasta continues to cook a bit in the hot sauce, this helps prevent it from getting mushy.
- Evaporated Milk: This is a great, lower-fat alternative to cream. However, if you want a richer dish, you can use half-and-half or full cream.
- Thickening The Sauce: If you want a thicker sauce, at the end of cooking the pasta, spoon 1 tablespoon of the evaporated milk sauce into a mixing bowl and add 1 tablespoon cornstarch; whisk until thoroughly combined and stir it all back into the skillet; continue to cook and stir for about 1 minute.
- Cheese Variety: While Parmesan is classic, consider a blend of cheeses like finely shredded mozzarella or provolone for a more melty consistency.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was so easy and really good
Made this tonight exactly as written. I had homemade stock & I frequently use evaporated milk in recipes calling for 1/2 & 1/2 or cream. It was fantastic my husband had 2 BIG servings. Thank you!! Carol
Add cream cheese and it’s to DIE FOR! So great thanks for this recipe!
This was awesome! First time really cooking with ev. milk… And I was a little skeptical of cooking the noodles with all the other ingredients, but it came out really nicely! And the tip to add a bit of corn starch slurry to thicken up the sauce was spot on!! I think next time I might throw in a little kale or spinach to wilt down, just to up the veggie/health factor! Thanks for the recipe- it’s a keeper!
Thank YOU! I am very glad you enjoyed it! 🙂
Made this tonight and it was delicious. I only had 4 oz of chicken andouille sausage so I used cubed chicken breast for the other 4 oz. with a sprinkling of red pepper flakes. I also used 4 cups chicken stock instead of the 3 cups broth and 1 cup water. I used regular ziti instead of whole wheat because that is what I had. This was easy, quick, and delicious. I will definitely be making this again.