Rigatoni with Andouille and Tomatoes

Rigatoni and sausage is a match made in heaven. Here I match together Rigatoni with Cajun Andouille sausage and tomatoes. Swap out for whatever other favorite sausage or what you have on hand. Broccoli also goes will with this dish.

1/2 lb Rigatoni pasta

2 links Cajun Andouille sausage (I used Aidells), thinly sliced

1 Tbsp fresh thyme leaves

2 fresh ripe tomatoes, diced

2 Tbsp butter

shredded Parmesan cheese for garnish

snipped chives for garnish, if desired

Bring a large pot of water to a boil for the pasta. Add a tablespoon or so of Kosher salt - the water should taste like seawater. Cook the pasta with regular stirring, just until al dente.

Meanwhile, sauté the sausage in a dash of olive oil just until browned. Add the garlic and thyme and cook another 2-3 minutes.

Reserve 1/2 cup pasta cooking water and then drain pasta. Turn up the heat on the sausage and add the tomatoes and the butter.

Let the tomatoes sizzle for about 2-3 minutes to warm them through. But do not allow them to cook down completely.

Tip the pasta into the pan with the sausage and moisten with just enough cooking water to make a glazed sauce.

Tip pasta into a serving bowl and garnish with chives.

Serves 4.

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