Ricardo Scebba, Ricardo’s Mediterranean Kitchen.

Recipe From “That’s Amore”, their new cookbook.

What’s so Italian about this pasta? Beats me, but it’s been a top seller for years at the restaurant and I would be remiss if I didn’t include it. This recipe calls for chicken, pork, and seafood just like a traditional Creole jambalaya’s but I’ve taken a twist away from the standard Creole tomato sauce over rice or orzo. Instead, I’ve gone with my ever popular rosè blush sauce and substituted noodles for rice. Still, quite a few regulars ask for this dish over rice. Hmmmm. A new menu item perhaps? Serves 2

Ingredients

– 250g (1/2 pkg) penne noodles, cooked al dente

– 1 tbs vegetable oil

– 1 oz white wine

– 1 5oz chicken breast, fully cooked and diced

– 2 hot Italian sausages fully cooked and sliced (substitute: chorizo)

– 4 large prawns peeled and deveined (no smaller than 21-25 count)

– 20 small popcorn shrimp

– 4 mushrooms sliced

– ½ tsp minced garlic

– 1tbs butter or margarine

– 1/3 cup prepared tomato sauce

– 1/3 cup heavy cream

– Chilies, parsley and salt and pepper to taste

Method

Sauté mushrooms and all protein with white wine. In a nonstick frying pan, on medium to high heat. Add remaining ingredients except noodles and reduce by half, or until the sauce has a creamy texture.

Add noodles, toss and serve.

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