Andouille Pasta

Slice the andouille sausage into half-moons about 1/4 inch thick. Dice the onion, celery, and bell pepper into roughly even pieces. Mince the garlic.

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente; drain and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 3–4 minutes, stirring occasionally, until browned at the edges. Transfer to a plate.

In the same skillet, add the onion, celery, and bell pepper. Sauté for 4–5 minutes over medium heat until softened. Add the garlic and cook for 30 seconds until fragrant.

Pour in the vegetable broth and scrape up any browned bits from the bottom of the pan. Stir in the paprika, oregano, and black pepper. Return the sausage to the skillet and simmer for 3–4 minutes.

Add the cooked pasta to the skillet and toss to combine, coating with the broth and sauce. Cook for 1–2 minutes more until heated through.

Taste and adjust seasoning with salt and black pepper as needed. Transfer to serving bowls and top with grated Parmesan and fresh parsley if desired.