 |
Cajun
Pasta
The sausage and chicken in a spicy sauce make this pasta an exciting change
of pace. Vary the amount of hot sauce to suit your taste. Shrimp would be a nice addition
to the pasta dish. Serve this with hot French bread and pecan pie for dessert. The sauce
freezes well for up to three months.
1 lb. wagon-wheel pasta
1 lb. garlicky sausage, such as andouille or kielbasa, thickly sliced
4 skinless and boneless chicken breasts, cubed
1 medium red onion, chopped
1 green bell pepper, seeded and chopped
1 celery stalk, chopped
2 tbsp. chopped garlic
1 can (15 oz.) tomato sauce
1 can (16 oz.) whole tomatoes, coarsely chopped
Hot sauce to taste
Salt and pepper to taste
2 tbsp. chopped fresh parsley for garnish
Cook the pasta according to package instructions. Meanwhile, heat a large nonstick
skillet over medium-high heat. Add the sausage and chicken, and cook about 5 minutes,
until the meat is no longer pink. Add the onion, green pepper, celery and garlic, and cook
3 to 5 minutes, until soft. Add the tomato sauce and tomatoes, and cook 15 to 20 minutes,
until the sauce is thick. Season with hot sauce and salt and pepper. Drain the pasta and
transfer to a serving bowl, then pour the sauce over the pasta. Garnish with the parsley.
Makes 4 to 6 servings.
|
Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
TO PRINT THIS RECIPE, use print button on top of
your browser. |
|
|
|