Andouille Campanelle…Pork: A Love Affair

I know I say this a lot, but this too is one of my family’s favorite dishes. This is the dish I make if I am leaving for the weekend, so my family has food to eat and doesn’t starve. When I come back the container is always gone. I was happy the last time I came back I was able to eat two spoonfuls of this deliciousness, because despite making this all the time, I never get a chance to eat it! This is the dish that my three year old eats two full bowls in one sitting, and is always licking his fingers. Interestingly enough, up until I posted this recipe this dish did not have a name, which made it only harder for my family to request this. My husband would say, you know that pasta dish with the sauce and the cheese…crazy, I know right?! I’m posting this as part of my pork series, because even though this dish has a lot of my favorite things all combined deliciously into one plate, I really feel like the andouille sausage is the star. Now if you’ve never had andouille sausage, please go eat some immediately. Stop reading (for the moment!), go eat some sausage and then return. Don’t worry, we’ll save your place.

Now that you’re back, andouille sausage is French in origin, and was brought to Louisiana when the land was colonized by the French. We in the south have since taken full ownership of this delicious pork product, and it is now used in many dishes that are southern and Louisiana staples, such as gumbo, jambalaya and dirty rice. As for descriptions, it is a smoked pork sausage seasoned with all kinds of southern goodness. Any southern recipe that calls for sausage, is most likely expecting you to use andouille sausage…so if you’re not, you should.

 

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The vegetables once they are all browned and delicious.

 

This recipe is an adaptation of a dish I used to like to order from a restaurant. Unfortunately the restaurant no longer serves this dish, which has forced me to recreate it at home. So happy I did.

 

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And then you add the cream and wine, and delicious is suddenly elevated.

 

Andouille Campanelle

  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 3 tbsp. garlic, chopped
  • 2 c sliced shitake mushrooms, or substitute with bella mushrooms
  • 2 carrots, self-shredded
  • 2 c andouille sausage, sliced and halfed
  • 1 zucchini, sliced and halfed
  • 1 tbsp. butter
  • 1/2 c dry white wine
  • 2 c heavy whipping cream
  • 1 c finely shredded parmesan cheese
  • 1/2 box of campanelle pasta, cooked al dente according to box directions
  • salt
  • pepper
  1. Add oil to a large sauté pan heated to medium-high heat. Once the pan is hot, add onions and cook for approximately five minutes, until the onions begin to turn translucent but not brown. Next add the garlic, and cook for another five minutes, again be carful to not let the vegetables burn or brown.
  2. Next add the mushrooms, and cook until the mushrooms are almost brown, approximately 4 minutes. If you’ve substituted bella mushrooms, you will have to heat them a little longer to ensure all the water has cooked out before the mushrooms will brown. Once the vegetables have slightly browned, add the andouille sausage and butter. Next add the carrots, and continue to cook until the sausage and vegetables have all browned. Lastly add the zucchini, and stir lightly. If you stir too strongly you will break the zucchini. Cook for an additional minute or two.
  3. Lower the heat on the sauté pan to medium and add the wine. Cook until the wine warms fully, then add the cream and stir to combine. Allow the cream to slowly warm, it should lightly bubble. Lightly! Not a roaring bubble or the cream will curdle and all your hard work will be for not! Don’t worry the cream will thicken as it heats.
  4. Finally, add the cooked noodles directly to the pan with the vegetables and creamy sauce. Stir to combine, then add the parmesan cheese and stir fully again. Allow the pasta sauce to boil lightly for a few minutes. Season with salt and pepper, and serve.

 

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The finished product.

 

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