Pasta with Sausage, Shrimp, and Peperoncini

Restaurant kitchens are all about minimizing waste (which isn't a bad rule for a home kitchen either). In this recipe, the liquid from the peperoncini jar lends a tangy, spicy bite to the pasta sauce. Other uses for peperoncini liquid: Add a splash to a Martini, or mix some into the filling for deviled eggs.




  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausages, casings removed
  • 1/2 cup sliced peperoncini plus 1 cup liquid from jar
  • 1/2 cup chopped shallots
  • 2 garlic cloves, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • 1 24-ounce jar marinara sauce
  • 3/4 cup heavy whipping cream
  • 1 pound uncooked large shrimp, peeled, deveined
  • 8 ounces penne pasta
  • 3 tablespoons grated Asiago cheese
  • Sliced fresh basil (for garnish)
  • Additional grated Asiago cheese


  • Heat oil in heavy large pot over high heat. Add sausage; cook until browned, breaking into pieces, about 4 minutes. Add peperoncini, shallots, and next 6 ingredients; cook until shallots are tender, stirring often, about 5 minutes. Add peperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add Marinara, cream, and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.
  • Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid.
  • Transfer pasta and 3 tablespoons cheese to pot with sauce; stir to incorporate, adding reserved cooking liquid by tablespoonfuls to thin if sauce is too thick. Transfer to bowl. Sprinkle with basil and additional cheese.
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