Smoked Salmon and Sausage Rotini

Sausage and seafood are always a great combination. This recipe combines delicious andouille sausage with a rich smoked salmon. These great ingredients pair great with our Pastamore Tomato, Spinach, and Red Bell Pepper Rotini. Try this recipe hot or as a chilled pasta salad.

Ingredients:
1 12 oz package - Pastamore Tomato, Spinach, and Red Bell Pepper Rotini
2 - andouille sausages, cooked
4 oz - smoked salmon, shredded
1 Tbsp - extra virgin olive oil
1/2 - medium white onion
To taste - salt and black pepper

Directions:
1. Cut off top and bottom of onion and remove skin. Finely slice 1/2 of onion.

2. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Tomato, Spinach, and Red Bell Pepper Rotini.

3. Heat a large frying pan on the stove over medium-high heat. While the pan is heating slice sausages into 1/4" thick pieces. Add olive oil, sausage, and sliced onions to pan. Cook until browned. Add smoked salmon to pan and heat until warm.

4. Cook pasta until al dente and drain using a colander. Return to the cooking pot along with the salmon and sausage mixture. Mix well and season to taste with salt and black pepper. Serve.