Title: Xxcarol's Garlic Alfredo Andouille Over Pasta
Categories: Xxcarol, Main dish
Yield: 4 Servings
2 c Half-n-half
2 tb Flour
2 tb Butter
1/2 c Parmesean cheese; fresh grated
7 oz Andouille sausage; sliced
2 c Pasta (spirals or egg noodle)
Super simple supper! You can make it even faster with jarred garlic
alfredo sauce.
Boil pasta and drain. Slice sausage to 1/2 to 1/3" thick. Soften
butter then mix in flour to make a roux. Slowly add half-n-half with
a whisk, gradually ensuring a lump-free white sauce. Add minced
garlic to a pan with the cut sausage and brown on both sides (use a
little olive oil if needed). Heat sauce gently until sauce thickens
then turn off the heat immediately and add the cheese.
If it wasn't freshly grated, add a little more heat until it melts.
Combine garlic and sausage with sauce then add to hot pasta.
Optional: Some like to add some white or black pepper to the sauce.
