Ingredients
Scale
- 2 Tbsp olive oil
- 1 large onion, diced
- 1 package andouille sausage, cut into chunks
- 3 large cloves garlic, sliced thinly
- 2 cups chicken broth
- 1/4 cup vodka or white wine
- 1 can (14 oz) diced tomatoes
- 1/2 cup milk (2% works well)
- 2 1/2 cups brown rice (gluten free) elbow macaroni
- Louisiana Hot Sauce
- 1 cup grated cheddar cheese
Instructions
- In a large skillet over medium-low heat, sauté onion in olive oil until tender – about 5 minutes
- Add garlic and sausage, and sauté another 3-4 minutes
- Pour in vodka and scrape up any browned bits on the bottom of the skillet
- Pour in broth, tomatoes, milk, and macaroni, cover skillet and cook for 12-14 minutes until pasta is al dente, stirring halfway thru the cooking time
- Remove from heat, add a couple dashes of hot sauce, sprinkle cheese on the top, and cover so cheese can melt
- Serve directly from the skillet
- Prep Time: 5 minutes
- Cook Time: 25 minutes
