Cookin’ with Nino: Pasta Italianeaux

Nino’s Pasta Italianeaux

For 4 persons with large appetites

Ingredients:

  • 1 lb dried pasta
  • 1 lb. Louisiana wild caught shrimp
  • 1 lb Lump Crabmeat (NO SUBSTITUTE!)
  • 1 lb Louisiana Crawfish
  • 1 link of Andouille diced
  • ½ lb tasso (pork), diced
  • 10 oz. Sun dried tomatoes
  • 10 oz. Artichoke hearts
  • 6 garlic cloves finely chopped
  • 3 tbs. olive oil
  • 2  24 oz. cans whole San Marzano Tomatoes
  • 1 bunch green onions, chopped finely
  • 4 tbs. Italian Flat leaf parsley, chopped finely
  • 4 tbs. Fresh Basil, chopped finely
  • Juice of 1 large lemon
  • 3 Bell Peppers, 1 red, 1 yellow, 1 green (diced)
  • 1 large red onion diced
  • 2 bay leaves
  • 1 teaspoon granulated garlic
  • ½ cup white wine
  • Kosher salt to taste (app. ½ teaspoon)
  • Black pepper to taste (app. ¼ teaspoon)
  • Red pepper flakes to taste (app. 1/8 teaspoon)
  • Dried Oregano ½ teaspoon
  • Parmiggiano Regianno Cheese grated (better if you do it yourself)

Instructions:

Don’t be fooled by the amount of ingredients, this is a very simple recipe to follow.  Trust me the taste justifies the expenditure of ingredients…  You can do this!

Lets start:

In a medium stock pot or sauté pot app. 10 quarts, start the journey of fusing two nations.  Saute garlic and onion in olive oil for about 3 minutes over medium heat then add the andouille and tasso, let cook, stirring frequently for about 5 minutes until juices from the meat start to render, then add bell pepper, and green onions, cook for another 3-4 minutes until all ingredients are incorporated (at this point you should be getting happy) then add white wine and lemon juice, cook for another 5 minutes to let liquid evaporate somewhat.  Now add crawfish, shrimp, and crabmeat!  Stir until incorporated, cook another 3 minutes stirring frequently.  Now add San Marzano Tomatoes, sun dried tomatoes, artichoke hearts, parsley, basil, bay leaves, granulated garlic, salt, black pepper, red pepper flakes, and oregano.  Continue stirring all ingredients, reduce heat  let simmer under constant surveillance and stirring attention for about 1 hour.  Meanwhile, grab a cold beer or a nice glass of wine, listen to some Buffet, and enjoy the aromas that you have just created.

Boil pasta according to instructions on bag, drain and top a mound of pasta with several heaping spoonfuls of this Italianeaux Sauce that you have just made.