Monday, August 5, 2013

Sausage and Shrimp Pasta

Sometimes you need something for company. And so most the time you don't worry about calories, and this is one of those recipes. It's enough for about six to seven people depending on how big of eaters, mainly how many guys. And as with everything when you simmer for a few hours, the flavor is so much better.

Blanch in boiling water for about 1 to 2 minutes
The most time consumer part of preparation is blanching the tomatoes and then peeling them.

 
Peel and cut add to sauce.









Simmer
Sausage & Shrimp Pasta (Six servings)
3/4 lb ground hot sausage--browned and crumbled (hot is optional)
5 tomatoes - blanch and peel, then cut into small pieces.
3 cloves garlic minced
1/2 shallot chopped
5 - 6 full leaves of fresh basil chopped
1/2 cup light virgin olive oil
1/4 tbsp white balsamic vinegar
3 - 4 large brown mushrooms chopped
6 oz shrimp (tail off)
Set aside mushrooms and shrimp. Everything else add to a 2 quart sauce pan and bring to a boil, let boil approximately 20 minutes. Lower to simmer for approximately 2 hours.

When it's time to boil water for the pasta add shrimp and mushrooms to sauce and let simmer.

Boil water and add appropriate amount of thin spaghetti pasta. When al dente, drain, put back in pan add sauce, toss, and serve. Pairs with a nice rich Cabernet. Add a salad and rosemary bread and you're set.

Sound good but you do not have enough time for preparation? You can make it and cut out the blanching and peeling of the tomatoes. Though the sauce will not be as thick you can actually just bring to boil and simmer while the pasta cooks.

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