Jambalaya Pasta
A Jambalaya inspired Pasta Dish using Al Safa's Beef Smoked Sausage!!
Equipment
- Skillet
Ingredients
- 1 pkg Al Safa's Beef Smoked Sausage, cubed
- 1 Orange Bell Pepper
- 1 Red Bell Pepper
- 1 Yellow Onion
- 1 pkg Cherry Tomato
- 1 pkg Pasta: Mezze Maniche
- 3 clove Garlic, thiny sliced
- 1 tbsp Cilantro
- ½ cup Heavy Cream
- 1 can Fire Roasted Crushed Tomato (28oz)
- Cajun/Creole Seasoning to taste
- 1 cup shrimp
- ⅓ cup Grated Parmesan
Instructions
Boil Water for Pasta
- Boil pasta water and season water with salt.
Preparation
- Slice both bell peppers and yellow onion into thin strips.
- Thinly slice 3 cloves of garlic.
- Cut Al Safa's Beef Sausage into bite size pieces/cubes.
- Set all ingredients aside to build pasta sauce.
- At this point, pasta water is boiling. Add in your pasta to boil. By the time the pasta is ready, the pasta sauce will be ready!
Pasta Sauce
- In a skillet on high heat, add olive oil and sautée the yellow onions. To give a caramelization, do not mix frequently.
- Move onions to one side of your skillet, add both red and orange bell peppers to the other half of the skillet. To give a little colour/caramelization, do not mix.
- At this point, salt onions and bell peppers.
- Once caramelization is building, mix all three ingredients in your skillet.
- Add in garlic and cherry tomatoes. For more carmelization, sautée for 2-3 minutes before mixing.
- Create a well in the middle of skillet and add in the Beef Smoked Sausage. Let this carmalize for 4 minutes.
- Mix well, season with Cajun/Creole seasoning.
- Add in can of fire roasted crushed tomatoes. Season with salt and black pepper.
- Add shrimp, and season with more cajun/creole seasoning (seasoning optional).
- At this point, pasta should be perfecly al dente. Strain all water and add pasta to your pasta sauce. Mix well.
- Add in heavy cream and grated parmesan, mix well.
- Once finished, remove from heat, garnish with Cilantro, more cajun seasoning and grated parmesan.