This recipe makes for a big easy dinner, just in time for Mardi Gras.

Serves 6

Ingredients:

4 tablespoons olive oil
1 pound Andouille sausages, sliced crosswise
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
5 green onions, green and white parts, chopped
1 celery stalk, chopped
5 garlic cloves, chopped
2 bay leaves
2 teaspoons dried oregano
¾ teaspoon ground cumin
½ teaspoon red pepper flakes
¼ teaspoon ground allspice
1 28-ounce can crushed tomatoes
1 15-ounce can diced tomatoes
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce
1 pound farfalle "bow-tie" pasta
1½ pounds uncooked large shrimp, peeled, deveined
Freshly grated parmesan cheese

Method:

1. Heat 2 tablespoons oil in heavy large pot over medium heat. Brown sausages in oil, then remove and set aside. Discard drippings.
2. Add remaining 2 tablespoons oil to pot and heat over medium heat. Add onion, bell pepper, green onions, celery, garlic, bay leaves and spices. Cover and cook until vegetables are almost tender, stirring often.
3. Stir in tomatoes with juices and bring to boil. Reduce heat, cover and simmer 10 minutes to blend flavors.
4. Return sausages to pot and add Worcestershire sauce and hot pepper sauce. Simmer uncovered until sauce thickens slightly, about 5 minutes.
5. Stir in raw shrimp while the sauce is simmering and cook until shrimp are pink on outside and opaque in center, about 2 minutes.
6. Season sauce to taste with salt and pepper and remove bay leaves.
7. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain using a colander.
8. Toss pasta with sauce, transfer to a serving bowl and serve with parmesan cheese.

© Copyright Auguste Escoffier School of Culinary Arts