Need a break from your classic Carbonara and Filipino-style spaghetti pasta? Here is a simple yet flavorsome recipe for an Italian-inspired dinner with pantry staples.
I used penne as the shape of the pasta for this recipe since it serves as the perfect vessel for the creamy red sauce to coat itself around and get into its every crevice. But, you can always modify it to accommodate what you already have available.
The freshness of the shrimp and the smokey notes of the sausage complement the lightness of the sauce. This combination makes for the perfect dish that is not immensely heavy but can still provide you with comfort.
Recipe
Yields 8-10 servings
~ Ingredients ~
500 grams penne pasta, raw weight
2 sausages, sliced
500 grams shrimp, peeled and deveined
*Keep the shrimp heads and boil them in 3 cups of water for 10 minutes. This can be used as your shrimp broth.
4 tablespoons olive oil
2 tablespoons unsalted butter
Half an onion, chopped
1 bulb garlic, chopped
2 tablespoons tomato paste or 1 pack tomato ginisa
1 bottle Napoletana sauce
1 cup all-purpose cream
1 cup shrimp broth (1 cup of water and 1 shrimp broth cube)
1 tablespoon lemon juice
1 tablespoon sugar
1 teaspoon salt
Garnish
1 teaspoon dried chili flakes
Fresh basil
~ Procedure ~
Cook the penne according to the instructions on the packaging.
Add the oil and butter into a large pan and brown the sausage slices. Once done, remove the sausage from the pan and set it aside.
In the same pan, sauté the onions and garlic until golden.
Cook the shrimp. Afterward, remove them from the pan and set them aside with the sausages.
Add in and mix together the tomato paste, Napoletana sauce, shrimp broth, lemon juice, sugar and salt. Simmer for 3 minutes or until it has reached your desired consistency.
Pour in the cream and mix it with the rest of the sauce. Let the sauce simmer a little more.
Mix the pasta, sausage and shrimp into the sauce.
Serve with fresh basil and dried chili flakes and enjoy!
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