New New Orleans Pasta
Adapted from Emeril Lagasse
Printable Recipe
Ingredients:
3/4 lbs penne pasta (you can use a full pound, aka 16oz)
1 Tablespoon olive oil
1 boneless, skinless chicken breast - cut into bite size chunks
3 chorizo sausages, casings removed
1 large garlic clove (or 2 small ones), minced
4 green onions, chopped
1/4-1/2 teaspoon Louisiana hot sauce
1 teaspoon Worcestershire sauce
3/4 cup heavy cream
1/4 cup grated parmesan cheese
salt & pepper
Creole seasoning (recipe to follow)
Directions:
Cook pasta according to package directions. Drain; reserving 1/2 cup pasta water.
Meanwhile, heat olive oil in a large skillet. Add the sausage and chicken. Cook 5 minutes, breaking up the sausage as it cooks. Add the hot sauce and Worcestershire. Add the green onion and garlic and cook for 1 minute. Slowly whisk in the heavy cream; stir to combine. Stir in the parmesan cheese and season with salt, pepper, and Creole seasoning. Add the pasta to the skillet and toss to combine. (If sauce is too thick, add a bit of pasta water). Sprinkle with extra parmesan cheese and enjoy!
Creole Seasoning:
2 1/2 tablespoons paprika2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
2 comments:
This looks delicious! I'm trying to reduce how much meat I serve and eat so I would try it without meat. Maybe with some soy crumbles? The sauce sounds divine!
Good morning. Were the chorizo you used already cooked kind?
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