Step 1

Cut up your sausage, bell pepper, onion, and garlic (if not using pre-minced).

Step 2

Heat olive oil in a Dutch oven over medium heat until shimmering. Add the sausage, bell pepper, and onion to the pot and saute over medium heat for seven minutes, stirring occasionally.

Step 3

Stir in the garlic, then saute for another minute.

Step 4

Stir in the broth, water, tomatoes, pasta, and seasonings. Turn up the heat under the pot, and bring to a boil.

Step 5

Once boiling, stir your pasta, cover the pot, and reduce heat. Simmer covered for 15 minutes, stirring once or twice, or until pasta is cooked al dente and most of the liquid is gone.

Step 6

While the pasta is simmering, cut the cream cheese into chunks, chop the optional green onion, and shred the cheese (if not using pre-shredded).

Step 7

Once the pasta is cooked through, give it a good stir, then add the cheese and cream cheese to the pot.

Step 8

Stir to melt in the cream cheese and cheddar cheese, until both are well incorporated into the pasta.

Step 9

Recommended: Serve bowls of creamy andouille sausage pasta topped with chopped green onion.