The Creole Spaghetti Recipe I Learned from My Dad
Ingredients
- 1 tablespoon vegetable oil
- 1 13-ounce package andouille sausage (such as Hillshire Farm Cajun Style Andouille), sliced into 1/4-inch-thick rounds
- 1 green bell pepper , stemmed, seeded, and chopped
- 1 small Vidalia or yellow onion , chopped
- 2 stalks celery, chopped
- 1 (24-ounce) jar marinara sauce (I like Classico Traditional)
- 1 teaspoon Tony Chachere’s No-Salt Creole seasoning
- 1/4 cup water
- Salt , for pasta water
- 8 ounces spaghetti noodles (half a standard box)
- Freshly grated Parmesan cheese , for serving, optional
- Chopped fresh parsley , for serving, optional
Instructions
The Creole Spaghetti Recipe I Learned from My Dad serves 4 original recipe by Simply Recipes.
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