Pepper & Sausage Pasta

A light, a creamy, a delicate, a delicious version of this classic Louisiana dish.

Ingredients

1 pkg. smoked sausage/andouille

4 oz tasso

2 grilled chicken breast, 1/2 rotisserie chicken

1 onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

3 cloves garlic

1/2 stick butter

3 cups (24 oz) heavy creamed, warmed

1/2 bottle Panola Gourmet Pepper Sauce

1 tbs. fresh thyme

pinch of cayenne

salt and pepper to taste

16 oz pkg pasta, I use Penne

Parmesan Cheese

Directions

Brown sausage and tasso over medium heat, then drain and set aside.  Melt butter in the skillet and saute onions and peppers at medium heat.  Once onion mix is tender add 1 cup cream and stir.  Lower the heat and add another cup of cream.  Add all seasonings and continue to stir.  Let simmer 3 – 4 minutes.  Then add all the meat. Stir in 1/2 cup more of cream.  Add cooked pasta and stir.  Add the last 1/2 cup cream.  simmer a few minutes to thicken and serve.  Top with Parmesan.

Print Friendly, PDF & Email