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".

Recipe Ingredients:

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

Cooking Directions:

1. Grill shrimp and sausage until internal temperature reaches 160°F (70°C), set aside.
2. 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.
3. 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®.