- 6
- 45 mins
- 90 mins
Ingredients
- 1 •1 tablespoon olive oil
- 1 •1 pound spicy Italian sausages, casings removed
- 1/2 •1/2 cup sliced peperoncini plus 1 cup liquid from jar
- 1/2 •1/2 cup chopped shallots
- 2 •2 garlic cloves, chopped
- 1 •1 teaspoon smoked paprika
- 1 •1 teaspoon dried thyme
- 1 •1 teaspoon dried oregano
- 1 •1 teaspoon dried basil
- 1/4 •1/4 teaspoon cayenne pepper
- 1 •1 24-ounce jar marinara sauce
- 3/4 •3/4 cup heavy whipping cream
- 1 •1 pound uncooked large shrimp, peeled, deveined
- 8 •8 ounces penne pasta
- 3 •3 tablespoons grated Asiago cheese
- •Sliced fresh basil (for garnish)
- •Additional grated Asiago cheese
Preparation
Step 1
•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.
Serves 6.