Recipe - Pepperoncini pasta with sausage and shrimp

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.

This is the simple preparation of our pepperoncini pasta. If you make the version with sausage and shrimp, send us a photo and we'll add it here!