Spicy Sausage and Shrimp Pasta is flavorful and spicy. It’s the type of spice that subsides then leaves you wanting more.
Add a little spice to your life. If you crave spicy pasta, then this is the tasty and delicious meal you need to make. This will be a new family favorite. I made this twice for my man and his family and it was an absolute hit. You can double this recipe to feed a crowd, perfect for game day or any gathering.
The serrano peppers bring some major heat to this dish, so use your own discretion and tastes to decide how much spice you want. This recipe is not for the faint of heart, in fact the scoville level for a serrano pepper ranges from 10,000 – 23,000 heat units. Which means if you’re use to the heat of a jalapeno, the serrano is almost 8 times hotter than a jalapeno. Also, don’t be fooled a serrano looks very similar to a jalapeno, but instead it’s thinner and longer.
This pasta is for some serious spicy food lovers. You may use jalapenos as a subsitution but the flavor of serrano has a more mild green pepper flavor so it works just as the heat factor in this dish. If you have family members or friends that just can’t stand the heat, make the same sauce, but omit the peppers and it’s still just as delicious.
Wine Pairing Recommendation: There is some spice in this dish and Riesling is always the obvious choice for spicy food, but if you’re a red wine lover like me, drink Beaujolais with this meal. It’s light bodied and fruit forward, you can also put a slight chill on it to put out that fire.
Spicy Sausage and Shrimp Pasta
- 2 tablespoons Olive Oil, plus more for drizzling
- 1 pound Italian Sausage
- 1 pound Large Raw Shrimp, peeled and deveined
- 4 whole Plum Tomatoes, quartered
- 3 whole Serrano Peppers
- 6 cloves Garlic, leave in the skin
- 1 whole Onion, chopped
- 1 cup Dry White Wine
- 1 cup Chicken Stock
- 2 tablespoons Tomato Paste
- 1/2 cup Parmesan, grated, plus more for serving
- 1 pound Penne Pasta, cooked according to package and drained
- Kosher Salt and Ground Black Pepper, for seasoning
- Parsley, chopped for garnish
- Basil, chopped for garnish
- Step 1 Preheat your oven to 400 degrees F.
- Step 2 On a sheet pan place your quartered tomatoes, peppers, and garlic. Liberally drizzle with olive oil and season with kosher salt and ground black pepper. Transfer to your oven and roast for 20 minutes. Remove and cool slightly. Place peppers in a bowl and cover with plastic wrap for 15 minutes. Peel off skins and cut off stem. Remove garlic from skins. Place tomatoes, peeled peppers with seeds and garlic in a blender or food processor. Blend until contents are smooth. Season with kosher salt and ground black pepper.
- Step 3 In a large shallow pan heat olive oil over medium heat. Place sausages in the pan and cook until the skin is browned and crisp, 5 minutes per side. Remove sausage a sheet pan and place in your oven to cook for another 10 minutes until sausages are cooked through.
- Step 4 Meanwhile, pat the shrimp dry with a paper towel and season the shrimp with kosher salt. Add the shrimp to the same pan and cook for two minutes per side. Remove to a plate and set aside. Add the chopped onions to the pan, if the pan is dry add a drizzle of olive oil. Sweat onions for 2 minutes. Add the wine and chicken stock to the pan. Scrap any browned bits on the bottom of the pan. Increase heat and bring to a simmer. Stir in tomato paste. Add the sauce contents of the blender and stir to combine. Bring to a simmer. Turn heat off and stir in grated parmesan cheese.
- Step 5 Slice cooked sausages on the bias. Add the cooked shrimp, sausage, and cooked pasta to the sauce, toss to combine. Add the chopped parsley and chopped basil, stir to combine. Serve with extra grated parmesan and enjoy!
Savor and Enjoy!