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.
6 SERVINGS

 

FEBRUARY 2011

INGREDIENTS

  • 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

PREPARATION

  • 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.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Pasta Recipes Slideshow.
Loading