Cooking with Rod's Family
By
Melinda Cohenour
Several years ago my beloved husband Rod and I had the pleasure of living and working in Albuquerque, New Mexico. Although born in California, Rod was moved to Albuquerque while still a babe by his parents. Both maternal and paternal lines were long-term well respected residents. His Dad's naval career as a surgeon had drawn to a close and he had returned home to set up his private practice.
One delightful dinner choice was a visit to Scarpa's Italian Restaurant. Known throughout Albuquerque and surrounding areas for it's outstanding brick oven pizza, the chef also offered some really tasty pasta, seafood, and traditional Italian dishes. On this particular evening I was drawn to try a pasta dish described by either our waiter or the menu as being a "smoky" rendition of Cajun style pasta. I don't remember what the dish was called on that menu listing but when I decided to try to recreate the flavor, I just called it Ms New Orleans Pasta. I did a pretty good job of recreating the dish, if I do say so. Here's my recipe. It's complex but well worth the effort. Hope you enjoy!
Ms New Orleans Pasta
Prep Time: about 30 minutes
Total Time: about an hour
Makes: about 6 to 8 servings
Ingredients:
* 1 pound boneless, skinless chicken breast, season with Spice Blend listed below:
SPICE BLEND:
* 2 Tbsp smoky paprika
* 2 tsp garlic powder
* 1 tsp black pepper
* 1 tsp onion powder
* 1 tsp cayenne
* 1 tsp dried oregano
* 1 tsp thyme
Mix spices together in a small bowl, after rinsing each breast piece, roll in spice blend before broiling. (Reserve any Spice Blend remaining.)
* 1 lb loop Polska Kielbasa, cut off metal clip and knot at opposite ends of loop.
* 1/4 cup water
* 1 pound peeled and deveined medium shrimp
SPICY AL FREDO SAUCE:
* 1 tablespoon olive oil
* 1 stick (1/2 cup) sweet creamery butter
* 1 1/2 cups heavy cream
* 1 cup milk (more if needed)
* 2 Tbsp minced garlic
* 1/4 teaspoon Worcestershire sauce
* 1/2 teaspoon hot sauce, such as Tabasco
* 1/2 cup coarsely grated fresh Parmesan cheese, plus more as needed OR
* 1 cup dried Parmesan from jar
* 1 lb fettuccine, fixed per box directions
* Water as called for in pasta directions
* 1/4 cup chopped green onions
* 1 Tbsp dried parsley leaves
* 2 tsp Sweet Basil, fried or fresh leaves
* Remaining Spice Blend from above
Directions:
Cook the pasta in a large pot of boiling salted water according to package directions. Drain in a colander, reserving 1 cup of the cooking water.
Season the chicken with the Spice Blend and reserve remaining Spice Blend. Place chicken in single layer on broiler pan on middle shelf of oven. Broil on each side until very lightly browned. Test for doneness: pierce through thickest part of breast. Released juices should be clear, never red. Flesh should be firm and creamy white but not dry. Chicken will cook a very slight bit more when blended with Polska, shrimp and Spicy Al Fredo Sauce (see below). Remove, cut in about 1 1/2 " cubes. Set aside.
While chicken is broiling, add Polska loop along with water in skillet. Cover and let water become absorbed by sausage. When swollen and water is evaporated, poke holes in Polska letting juices seep out. Lower heat slightly and let sausage brown in its own juice. If skillet begins to dry out, add some olive oil while browning. Remove Polska loop and cut in small slices. Set aside.
Season the shrimp with small amount of the Spice Blend and set aside.
Heat the olive oil and butter in a large skillet (at least 12" skillet) over high heat. Add the Polska and cook, stirring, for 1 minute. Add broiled chicken cubes and cook, stirring occasionally, for about 1 minute. Add the shrimp and cook, stirring, for 1 minute longer.
Add reserved pasta water and heavy cream. Cook stirring constantly for about 2-3 minutes. Add milk as you deem necessary. Stir in the green onions and garlic, continuing to cook another minute.
Stir in the Worcestershire, hot pepper sauce, and 1/2 cup of the Parmesan and simmer for 3 minutes.
Add the cooked fettuccine and toss until the pasta is heated through and thoroughly blended with the sauce, about 1 minute longer. Remove from the heat. Serve immediately with additional parmesan if desired. (NOTE: the spicy al fredo sauce will thicken as it stands.)
Serve with hot crusty bread, cold iced tea or lemonade, and, if desired, a simple salad of greens, tomatoes and cucumbers and your choice of salad dressing (Ranch, Green Goddess, Creamy Italian or Caesar's are good choices).
Bon appetit~!
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