I have found my new favourite pasta.
I discovered it little over a month ago and now have made it three times. It is the definition of “devilishly good.” And that’s because it’s not the healthiest thing in the world… but man, is it ever tasty.
What I love about this recipe is that you can easily pre-make the chipotle BBQ sauce and store it in the fridge. Then, when you want make the pasta, all you need is the shrimp, sausage and cream (and penne, obviously).
I often skip on garnishes, but with this recipe, you really shouldn’t. The finely diced tomato and green onion are essential for texture and taste, not to mention presentation. I also drizzle a bit of the chipotle BBQ sauce over the dish to give an extra pop of flavour and colour.
I will likely continue to make this pasta over and over. It also makes amazing leftovers… yum!
4 chorizo sausages, sliced
1 lb shrimp, butterflied
2 cups table cream
1 cup chipotle BBQ sauce (recipe below)
salt & pepper
1 lb penne pasta, cooked
1/2 cup grated parmesan
1 tablespoon very finely diced tomato
1 tablespoon fine sliced green onion
Chipotle BBQ Sauce
1 1/2 cups BBQ sauce of your choice
3/4 cup oil
1/3 cup fresh lemon juice
1 tbsp Dijon mustard
1 large chipotle pepper in adobo sauce
1/2 tsp red chile flakes
1/3 tsp cayenne pepper
1/3 teaspoon pepper
Make the chipotle sauce first. Place all ingredients in a blender and puree until smooth. Transfer to a jar and refrigerate for up to two weeks.
Heat oil in large frying pan and fry sausage until browned on each side. Add shrimp and cook until pink. Remove sausage and shrimp and set aside. Without cleaning out the frying pan, add cream, ¾ cup of chipotle BBQ sauce, salt and pepper. Whisk to combine and bring to a light boil. Add pasta, sausage, shrimp and half the parmesan and toss to coat. Serve pasta with a sprinkle of parmesan, tomato, green onion and a drizzle of sauce on top.
Adapted from Guy Fieri