Skillet Andouille and Gnocchi (or Tortellini)

Nice and spicy, this simple dish is prepared on the stove top and is on the table in no time.  There are so many variations to try!  Add Mini Meatballs, Italian Sausage, Browned Ground Meat, leftover Cooked Chicken, Bell Peppers or Mini Sweet Peppers. Use Tortellini, Shells, Noodles or Ravioli instead of Gnocchi.  If cooking for a crowd, double up the Butter, Shrooms, Onion, Garlic, Tomatoes, and Seasoning.  When it’s ready, ladle half of it into a different pan.  Add a different Meat to each pan AND a different Pasta.  Ta da!  Two dishes with the work of only one!  Your kitchen will smell like Grandma’s Italian Kitchen!

INGREDIENTS:  Yields 3-4 servings

1 tbsp Butter

8 oz Mushrooms, sliced

1 lb Meat (Ground Meat, Andouille, Chorizo, Meatballs, Italian Sausage or cooked Chicken)

1 Large Sweet Onion, chopped

2-3 TBSP Garlic, chopped or minced

2 cups Fresh tomatoes, diced or 1 can Fire Roasted Tomatoes

1 TBSP spicy Seasoning (Creole or Cajun)

Black Pepper to taste

1 tsp each Parsley and Basil

16 oz Tortellini, Gnocchi, Ravioli, or Noodles or Shells, cooked Al Dente

Grated Romano, Asiago, or Parmesan for serving


     Cook the pasta in a large pot of water.

     Preheat a 12” skillet, and add Butter.  Cook Mushrooms, Onions, Garlic, (and Peppers if using) until tender. Add your Meat and cook until done.  (Chicken should be precooked.  Leftover chicken is perfect). 

     Add Tomatoes and bring to a simmer.  Cook until the juice has cooked down a bit.  If it seems to runny, add 1 TBSP Tomato Paste.  Add Seasonings and cooked Pasta.  Simmer 5 more minutes.  Sprinkle Grated Cheese to the pan or on top of each individual bowl when serving.  Serve with crusty Bread and a Salad.

by Bob, for Chew Wanna Eat?

Categories: Food/Entertainment

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