Rigatoni with Chipotle Sausage and Shrimp
This recipe is a spicy Mexican-Cajun-Italian infusion of flavors! It's also a quick and simple recipe that is a bit unusual and tastes great. Mike Chrypraski submitted this winning recipe from Philadelphia, it's a local market winner in the "Bring it t-ON-g! Pork Grilling Challenge".
1 pound pork sausage, grilled then sliced or chunked
1 pound shrimp, large, shelled and deveined
1 pound rigatoni, cooked according to package directions
1/4 cup onions, chopped
4 cloves garlic, chopped
1 cup heavy cream
1 (12-ounce) can chopped tomatoes with jalapeño and green chiles
1 (12-ounce) can Italian-style stewed tomatoes, chopped or diced
2 or 3 chipotle chile in adobe sauce, chopped
- Grill shrimp and sausage until internal temperature reaches 160°F (70°C), set aside.
- Meanwhile, in a deep skillet sauté onion and garlic. Add canned tomatoes and chiles. Heat thoroughly. Stir in cream, add sausage, shrimp and pasta and mix until ingredients are hot.
- Garnish with chopped Roma tomatoes and chopped onions. Add salt and pepper to taste, then serve.
Makes 6 to 8 servings.
Recipe provided courtesy of Pork, Be Inspired®.