½ pound angel hair pasta
1 pound Andouille-style sausage (or other spicy, cured sausage), sliced 1/4 inch thick
2 tablespoons olive oil
1 small onion, slice thin
3 garlic cloves, sliced thinly
1 24-ounce bottled tomato sauce (or 1 28-ounce can diced tomatoes and 1 6-ounce can tomato paste)
½ tsp red pepper flakes
1 pound 26-30 sized raw shrimp, shelled and deveined
½ cup fresh flat-leafed parsley, chopped
Kosher salt ground pepper to taste
Parmegiano Reggiano, freshly grated
- To cook the pasta, bring a large sauté pan filled halfway with water to a boil with 1 teaspoon of kosher salt. Add the pasta to the boiling water, stirring occasionally, and cook until the pasta is al dente, about 6-8 minutes. You will see that the pasta will absorb most of the water and the water will become cloudy with the starch from the pasta. Plan to use some of the leftover water to add to your sauce if you like.
- While the pasta is cooking, heat a large sauté pan with the oil over medium-high heat. When the oil is hot, add the sausage, onion, and garlic slices. Cook stirring occasionally until the sausage is lightly browned and the onions have softened, about 5 minutes.
- Stir in the diced tomatoes, tomato paste, and red-pepper flakes. Reduce the heat, cover and simmer for 5 minutes.
- Add the shrimp and continue to cook, covered, just until the shrimp are opaque, about 4 minutes. Add the cooked pasta to the sauce with ½ to 1 cup of the reserved pasta water if a thinner sauce is desired. Cook for 1 minute to allow the pasta to absorb the flavorful sauce. Turn off the heat and add the parsley. Season with salt and pepper to taste. Serve hot with parmesan cheese on the side.
- For a low carb version, serve with cooked spaghetti squash or zucchini noodles instead of pasta
- Cook sliced mushrooms with the sausage and onions.
- Add black olives (kalamata or oil cured) and/or capers with the diced tomatoes
- Add canned artichoke hearts with the diced tomatoes