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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This sounded so good. A Rachael Ray creation. Ingredients:
salt |
1 lb penne rigate |
2 tablespoons extra virgin olive oil, evoo |
1/2 lb andouille sausage, casings removed and meat diced |
2 tablespoons unsalted butter |
4 garlic cloves, finely chopped |
1 poblano chile, chopped |
1 small red bell pepper, chopped |
2 celery ribs, from the heart with greens, chopped |
1 medium onion, chopped |
fresh ground black pepper |
2 tablespoons all-purpose flour |
1 cup beer (about two-thirds of a bottle) |
1 cup chicken broth |
1 (14 1/2 ounce) can crushed tomatoes |
2 tablespoons hot sauce, such as frank's redhot (eyeball it) or 2 tablespoons tabasco sauce (eyeball it) |
2 tablespoons fresh thyme, chopped |
1/2 lb boneless chicken breast, diced |
1/2 lb medium shrimp, peeled and deveined, tails removed |
1/4 cup heavy cream (eyeball it) |
2 scallions, thinly sliced |
Directions:
1. Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.
2. While the pasta is cooking, heat a large, deep skillet over medium-high heat. Add the extra virgin olive oil, 2 turns of the pan, add the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon.
3. Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes.
4. Season with salt and pepper; add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes.
5. Add the broth, tomatoes, hot sauce and thyme. Bring the liquid to a bubble and stir in the chicken and shrimp.
6. Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm.
7. Stir in the cream and add the cooked pasta. Ladle up the jambasta and top with the scallions and the reserved crispy andouille sausage.
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