Pepper Slappy Pasta

Updated at: Sun, 29 Oct 2023 20:53:00 GMT

Step 1

1. Start by julienning 1 half of each bell pepper and set aside. Cut about 10oz of andouille into small angled pieces and set aside.

Step 2

2. In a large non-stick pot, heat the oil on medium-high. Once ready, add in your garlic, peppers, and sausage and sauteé for about 2 minutes. Make sure to not burn the garlic. Once finished, remove from the pot and set aside.

Step 3

In the same pot, add in your pasta along with the heavy cream, 2 cups of the broth, and roughly half of your seasonings. Bring to a boil and cover for 8 to 10 minutes, stirring occasionally.

Step 4

Once finished, turn the heat down to low and uncover. You should be left with just a little bit of liquid in the bottom. At this point, add in the rest of your ingredients, adding seasonings to your taste. Keep adding broth and heavy cream until it reaches your desired consistency.

Step 5

This usually makes 6 to 7 servings and keeps in the refrigerator for about 5 days.

Step 6

Reheat: 1 minute in the microwave, then add a drizzle of heavy cream to rejuvenate the consistency

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