Thursday, February 24, 2011

Pasta with Sausage, Shrimp and Peperoncini

I ripped this recipe out of the latest issue of Bon Appetit. This was planned to be our fun Valentine's Day dinner, but my husband was in the mood to cook a few days before, so like you do with a tornado... duck and cover and stay out of the tornado's way. Or just avert your eyes from what the tornado turns your kitchen into.

Don't get me wrong, my husband is a great cook, it's just I seem to "help" him and get into his way, or tell him he's doing it wrong. So when he cooks, I leave the kitchen. It's a huge effort in self control for me, and it has done wonders for our marriage for me not to "help" him. And I get rewarded with great dishes like this!

The verdict?
This dish was spicy, but more like an undertone than an upfront knock you on your butt. We set aside some plain noodles for our 3 year old, but he liked the shrimp coated with the sauce.

As for being a frugal-minded cook, the sausage, shrimp, and peperocinis made this more expensive than our regular fare. Although, I did set out my coupon-grabbed Prego and pasta for 20 cents each for my husband to use to compensate.

After we ate this for dinner, there was enough for leftovers for 4 more lunches. I was actually excited to eat this the next day!

Pasta with Sausage, Shrimp, and Peperoncini

Ingredients

1 tablespoon olive oil
1 pound spicy Italian sausage, casings removed
1/2 cup sliced peperoncini, plus 1 cup liquid from jar
1/2 cup chopped onions
2 garlic cloves, chopped
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 24-oz jar marinara sauce
3/4 cup heavy whipping cream
1 pound uncooked large shrimp, peeled, deveined
8 ounces penne pasta
3 tablespoons grated Asiago cheese

    Instructions

    Heat oil in a heavy large pot over high heat. Add sausage, cook until browned, breaking into pieces, about 4 minutes. Add peperoncini, shallots, and next 6 ingredients, cook until onions are tender, stirring often, about 5 minutes. Add peperoncini liquid, stir until most of liquid is absorbed, about 1 minutes. Add marinara, cream and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes. Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid. Transfer pasta and 3 tablespoons cheese to pot with sauce; stir to incorporate. Transfer to bowl. Sprinkle with basil and additional cheese.
      Cooking time (duration): 30 min
      Number of servings (yield): 6
      Meal type: dinner
      Culinary tradition: USA (Southern)
      My rating: 5 stars: ★★★★★ 1 review(s)


      Creatively Domestic

      Simple Cooking | Easy Cooking

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