Shelly's Recipe

PASTA JAMBALAYA

Category: Pasta - Meat

4 tbsp olive oil
1 lb andouille sausages or other fully cooked smoked spicy sausages (such as Louisiana hot links), halved lengthwise, then thinly sliced crosswise
1 medium onion, chopped
1 large green bell pepper, chopped
5 green onions, thinly sliced
1 celery stalk, chopped
5 garlic cloves, chopped
2 bay leaves
2 tsp dried oregano
3/4 tsp ground cumin
1/4 tsp cayenne pepper and ground allspice
1 (28 oz) can crushed tomatoes with added puree
1 (14 1/2 oz) can diced tomatoes in juice
1 tsp Worcestershire sauce
1/2 tsp hot pepper sauce

1 pound farfalle (bow-tie) pasta
1 1/2 lbs uncooked large shrimp, peeled, deveined
Freshly grated Parmesan cheese

Heat 2 tbsp oil in heavy large pot over medium heat. Add sausages; sauté until light brown, 5 minutes. Using slotted spoon, transfer sausages to paper towels. Pour drippings from pot; discard.

Add remaining 2 tbsp oil to pot and heat over medium heat. Stir in onion and next 9 ingredients. Cover and cook until vegetables are almost tender, stirring often, about 8 minutes. Stir in crushed tomatoes and diced tomatoes with juices and bring to boil. Reduce heat, cover and simmer 15 minutes to blend flavors. Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer. Season to taste with salt and pepper. Discard bay leaves.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Remove from heat. Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes. Drain pasta and shrimp; return to pot. Add sauce and toss to blend. Transfer to bowl. Serve, passing Parmesan cheese separately.