We have a particular soft spot for our pepperoncini pasta. When we can't grow enough of our own peppers, we go to Stephen Maresca's Pepper Trail Farm for more - their peppers are delicious and perfect for making our pepperoncini pasta!
Although it can stand on its own with just a bit of garlic and olive oil, if you're looking to tackle something a little more involved with pepperoncini pasta, you might try this recipe we adapted from Bon Appetit.
1 TB olive oil
1 lb spicy Italian sausage
1/2 cup chopped shallots
2 garlic cloves, chopped
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1/4 tsp cayenne pepper
24 oz jarred marinara sauce
3/4 cup heavy whipping cream
1 lb uncooked large shrimp, peeled and deveined
1 package Garden of Esther pepperoncini pasta, prepared according to package directions, and 1/2 cup pasta water reserved
3 TB grated Asiago cheese
Sliced fresh basil for garnish
Additional Asiago cheese for garnish
Heat oil in a large pot over high heat. Add sausage and cook until browned, breaking into pieces, about 4 minutes. Add shallots, garlic, paprika, thyme, oregano, basil, and cayenne. Cook until shallots are tender, stirring often, about 5 minutes. Add marinara, cream, and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.
Add cooked pasta and 3 TB cheese to pot with sausage sauce and stir gently. Add reserved pasta liquid a tablespoon at a time until sauce is desired consistency.
Serve in bowls garnished with basil and additional cheese to taste.