Step 1

BOIL: Boil pasta according to package directions, reserving ½ cup of pasta water.

Step 2

SEAR: Sear sausage in a preheated pan on medium heat, a few minutes on each side developing a browned crust. Work in batches to not overcrowd the pan. Set aside on a paper towel when done.

Step 3

SAUTÉ: Melt 2 tablespoons butter over medium heat. Wilt onions, peppers, and celery for 15-20 minutes with ¼ cup of water until vegetables are softened. If vegetables are starting to brown, turn the heat down and add another ¼ cup of water and cook until water has evaporated. Add garlic and sauté for another 2 minutes while stirring.

Step 4

SAUCE: Sprinkle 1 tablespoon flour over vegetables and mix well, cooking for 1-2 minutes while stirring. Whisk in 1 cup chicken broth*, 1 ½ cup half and half, 1 teaspoon oregano, ½ teaspoon thyme, and ⅛ teaspoon cayenne pepper to the pan and stir to combine, whisking out all flour lumps.* Stir in cheese and mix until melted. Turn down heat to low and simmer until sauce has reduced and thickened.* Stir andouille back in. Add in pasta and some reserved pasta water. Mix well to combine.

Step 5

SERVE: Serve hot and top with green onions or parsley.