Cajun Jambalaya Pasta

Cajun Jambalaya Pasta 12 ounces whole wheat pasta 1 tablespoon olive oil 1 medium onion, diced 1 bell pepper, seeded and diced 2 cloves garlic, minced or crushed 12 ounces chicken andouille sausage, cut into bite-sized pieces 1 tablespoon all purpose flour 1/3 cup white wine, or substitute chicken broth 14 ounces canned petite diced tomatoes, undrained 1/2 teaspoon Cajun seasoning hot sauce to taste 1/3 cup half and half 1/3 cup milk 4 green onions, sliced very thin (optional) Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, drain, and set aside. Meanwhile, heat olive oil in a large skillet or dutch oven over medium-high heat. Add onion, bell pepper, and sausage, and saute until browned, about 7 minutes. Add garlic, and saute 2 minutes longer. Stir in flour. Stir in wine, and simmer about 3 minutes, scraping brown bits off the bottom of the pan. Add tomatoes, Cajun seasoning, a few dashes of hot sauce, half and half, and milk. Bring to a low boil and simmer, stirring occasionally, for 5 minutes. Add cooked pasta to sausage mixture, and gently toss to coat. Serve and garnish with sliced green onions if desired. Recipe Notes: If you don't have half and half, you can use all milk in this recipe.