Casarecce with Andouille and Preserved Lemons

This is a great recipe that is done in minutes. I used leftover baked chicken thighs in this but I imagine it would also taste great with shrimp.

Casarecce with Andouille and Preserved Lemons

Hearty and filling, this is great with a salad and crusty loaf of sour dough
Prep Time: 10 minutes
Cook Time: 35 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Anduoille, anoldiebutafoodie, basking ridge, bernardsville, Casarecce, chatham, cherry preserves, chester, chick peas, far hills, madison, mendham, morris county, morristown, peapack-gladstone, red pepper, somerset county, somerville
Servings: 4
Calories: 191kcal


  • 1/3 cup parmesan cheese grated
  • 2 red peppers diced
  • 1 lemon
  • 1/3 cup white wine
  • 1 cup reserved pasta water
  • 1 shallot peeled and sliced
  • 2 tbsp unsalted butter
  • 3 preserved lemons seeds removed, halved and thinly sliced
  • 1 cup cooked chicken
  • 1 package Chicken Andouille sausage Trader Joe's
  • 1 15 oz can chick peas
  • 1 16 oz box Casarecce


  • Cook the pasta according to directions on package
  • Peel and thinly slice shallots
  • Wash peppers. Remove seeds and dice
  • Halve preserved lemons. Remove seeds and thinly slice
  • Dice cooked chicken and slice sausage. Set aside
  • While the water for the pasta is heating, sauté peppers and shallots and preserved lemons in olive oil for about three minutes. 
  • Add the Andouille sausage and continue to cook over medium heat for another two minutes. Add the chicken and the chick peas and combine until thoroughly mixed and heated through
  • Scoop a cup of pasta water out and set aside
  • Drain the pasta and put back into pot. Add the sausage mixture to the pot and stir to blend.
  • Add the juice of one medium lemon, the wine, Parmesan cheese, butter and pasta liquid and cook on low heat for 3 minutes
  • Serve immediately


Calories: 191kcal | Carbohydrates: 8g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 171mg | Potassium: 278mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2117IU | Vitamin C: 91mg | Calcium: 114mg | Iron: 1mg
Tried this recipe?Let us know how it was!