Smoked Andouille, Summer Vegetables, Linguine and Cream Sauce

I'm really not sure what to call this dish, since it was essentially another edition of "make shit up for dinner" night.  But it must have been good because the husband ordained me "the sorceress of yummy yummies."  

On to the tasty parts… 

Smoked Andouille, Summer Vegetables, Linguine and Cream Sauce

• About 1 lb smoked andouille sausage, casings removed
• 1 medium zucchini, diced
• 1 medium carrot, chopped into small sticks
• 4-5  red, yellow and orange baby bell peppers, chopped
• 1 yellow tomato, diced
• 1/2 cup heavy cream
• 1/2 cup half-and-half (see, I'm trying not to kill you!)
• 1/4 cup white wine
• 1/4 cup blend of fontina, asiago, and parmesan cheeses (plus more for topping, optionally)
• 1 lb fresh linguine

Crumble the andouille and cook thoroughly in a deep sauce pan over medium-high heat.

Drain excess fat from the sausage.

Reduce heat to medium.  Add the zucchini, carrots and peppers and cook for 4-5 minutes.    

Meanwhile, bring water for the pasta to boil.

Add the tomato, heavy cream, half-and-half and white wine to the sausage and veggie mixture. Bring to a slow boil, then reduce heat to low and simmer until sauce begins to thicken slightly.

Note: Don't cook the hell out of this… The veggies should still be a bit crisp when everything is served.

When the water begins to boil, add the fresh linguine.  Cook for about 2 and a half to 3 minutes.  If using dried pasta, cook according to package directions.

Stir in 1/4 cup of the three cheese blend and allow to melt into the sauce.

Drain the pasta.  

Dish into bowls and top with sausage, veggies and sauce mixture, and optionally more cheese.  

Enjoy!  If you think your thighs are man enough to handle it! :)