Andouille Sausage and Tomato Pasta


by: Glo

I love this one-pot dish. Everything (except for the sausage) goes into a pot and after 10-12 minutes dinner is ready. I use vegan sausages and they get funky sitting in soups so I always cook them in a skillet til good and brown and add them to each bowl of whatever I'm making. This was so easy and yummy!!!


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serves: 6

1 package whole wheat spaghetti

1 package (12.8-ounce) Tofurky andouille sausage, thinly sliced

1 large sweet onion, thinly sliced

3 cups halved grape tomatoes

2 cups fresh basil leaves

5 cloves garlic, thinly sliced

Kosher salt and freshly ground black pepper, to taste

1/4 cup Nutritional Yeast flakes

Nutrition Facts
Andouille Sausage and Tomato Pasta

Servings Per Recipe: 6

Amount per Serving

Calories: 357

  • Total Fat: 17.5 g
  •     Saturated Fat: 6.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 100.9 mg
  • Sodium: 669.4 mg
  • Total Carbs: 38.1 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 5.5 g
  • Protein: 15.3 g

how is this calculated?

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1.  In a large stockpot or Dutch oven over medium high heat, combine spaghetti, onion, tomatoes, basil, garlic and 5 cups water; season with salt and pepper, to taste.

2.  Bring to a boil; reduce heat and simmer, uncovered.

3.  While pasta pot cooks, brown sausages in a small amount of oil in a non-stick skillet until brown on both sides.

4.  Cook pasta for the length of time indicated on box - usually 10-12 minutes. Until pasta is cooked through and liquid has reduced. Stir in sausages and nutritional yeast.

5.  Serve immediately.

6.  I served this with a large tossed salad and a glass (or two) of wine.

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that sounds just perfect!