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Cajun Tantrum Pasta

From Sam’s kitchen

ingredients

Pasta

  • One andouille sausage, rough chopped
  • ½ white onion, fine diced
  • 6 cloves of garlic, minced
  • White wine
  • ½ cup butter
  • 1 tbsp. all purpose flour
  • 8 oz each of cheddar, pepper jack, and mozzarella
  • 2 cups baby spinach
  • 1 pt. heavy cream
  • 1 lb. farfalle or cavatappi
  • ½ jalapeño, diced
  • 1 cup bread crumbs
  • 1 bunch green onions

Drizzle

  • 8 oz sour cream or crema
  • ½ jalapeño, diced
  • 1 small can chipotle peppers in adobo sauce
  • 2 limes

directions

  1. In a pot, cook noodles to al-dente, strain and set aside, leaving ½ cup of pasta water.
  2. Put a stainless steel skillet over medium-high heat with vegetable oil. Add andouille sausage and onions.
  3. After 2 minutes, add minced garlic and spinach. Cook until spinach is cooked down near a paste. Remove from pan and set aside.
  4. In the same pan, add jalapeños and oil. Cook until fragrant. Add ½ cup of white wine to deglaze pan. Add butter and flour until a paste is formed, slowly streaming in cream until incorporated. Add most of cheese until a sauce is formed.
  5. Add sausage-spinach mixture back into the pan, along with ½ cup of pasta water. Once incorporated, add pasta and stir. Pour into a well-greased 9×9 pyrex.
  6. In a small skillet, add crushed red pepper and breadcrumbs and lightly toast. Top pasta with breadcrumb mix and leftover cheese. Place in oven at 350°for 10 minutes.
  7. In a blender, add sour cream/creama, diced jalapeños, chipotle pepper, and the juice of two limes. Blend until smooth. Top pasta with the sauce and chopped green onions.