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Spicy Sausage and Mixed-Vegetable Skillet Pasta

By Nealey Dozier/

This article was published June 5, 2014 at 12:00 a.m.

Spicy Sausage and Mixed-Vegetable Skillet Pasta

I didn’t have to look far for this weeknight rescue recipe, and I am thankful that it found me. As I was strolling through the cheese section of my local grocery store, picking out toppings for an Oscar-night pizza party, I struck up a conversation with an older gentleman restocking the shelf. What started out as an innocent little chat turned into a full-blown discussion, and one of the things he mentioned was his family’s latest favorite dish. He said, “I just brown some andouille in a wok, toss in a bag of vegetables from the freezer, add tomato sauce and pasta and call it a day.” Sounded easy enough.

Normally this conversation would have evaporated within minutes of leaving the store (not because I am rude but because I have the memory of a tiny goldfish), but for some reason, it stuck with me. Days later I desperately needed something to eat, and I decided to give it a try. Andouille? Check. (It’s an ingredient I always like to have on hand.) Frozen vegetables? Check. Whole-wheat penne? Check. I took a few extra liberties, adding Creole mustard and a splash of cream instead of tomato sauce, and it worked out quite well,

I must say.

Spicy Sausage and Mixed-Vegetable Skillet Pasta

Makes 2 servings


4 ounces regular or whole-wheat penne

2 tablespoons olive oil, divided

8 ounces smoked pork sausage, such as andouille, sliced into coins

12 ounces frozen vegetables, such as onion-bell pepper mix (see recipe note)

1 heaping teaspoon whole ground or Creole mustard

1/3 cup heavy cream or more to taste

Kosher salt and pepper to taste


Bring a pot of heavily salted water to a boil, and cook the penne until al dente. Scoop out 1/4 cup of cooking water; then drain the noodles. Return the noodles to the pot, and toss with 1 tablespoon olive oil.

Heat the remaining tablespoon of oil in a wok or large skillet over medium-high heat until shimmering. Add the sausage, and cook until some fat begins to render and the sausage begins to turn golden, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to the pot of noodles. Give the fat in the skillet a minute or so to get smoking-hot again; then add the vegetable mix and a sprinkle of salt and pepper. Saute the vegetables until tender.

Pour the noodles and sausage into the hot skillet with the vegetables, followed by the mustard and heavy cream. Bring the liquid to a boil, and cook until the cream has thickened. Taste, and adjust seasonings.

For leftovers, stir in the reserved cooking water, and reheat in a skillet or microwave until warmed through.

Recipe note: A mix of fresh vegetables can easily be substituted.

Nealey Dozier is a writer for, a nationally known blog for people who love food and home cooking. Submit comments or questions to


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