Pasta Sauce di Mexico

Posted by francis keyser Friday, September 25, 2009
Taste Level: GR
Cost: $20 and over
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 15-20 min.
Difficulty: 1

Since we made tacos with an Italian twist we thought we should make a pasta sauce with a South American turn. While not as amazing as the tacos it was still great enough that I could not wait to have it again at lunch the next day. As a matter of fact the flavors were so great together I am planning a new meal using them! I also hope we make this again soon, typing up this post made me hungry for it all over again!

Ingredients:
1/2 lb raw shrimp (peeled and tailed)
1/3 lb longaniza
1/2 medium sweet white onion (Juliane)
1/2 red bell pepper (Juliane)
1/2 green bell pepper (Juliane)
2 orange vine sweet mini peppers (Juliane)
2 yellow vine sweet mini peppers (Juliane)
1 small hot red pepper (chopped)
16 oz can diced tomatoes in juice
1/4 cup heavy cream
1/4 cup fresh basil leaves (torn)
Pinch of dried oregano
Pepper (to taste)
Parmesan-Reggiano (shredded, to taste)
3 tbsp olive oil
pasta of your choosing (we used a tri-vegetable pasta mix)

In a large skillet heat olive oil over medium high heat. Brown longaniza for 6-9 minutes and then add the onions and peppers cooking them until they are soft (5-7 minutes.) Add the shrimp and cook covered until they are just turning opaque and bright orange (5-7 minutes.) Stir in tomatoes, oregano, pepper and cream, simmering for 4-5 minutes. Add the basil and remove from heat.

Serve over small pasta such as penne or fusilli and sprinkle with fresh Parmesan-Reggiano to taste.

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