Shrimp and Sausage Sassy Pasta

Ingredients:
1 box of cavatappi pasta
1 can (14oz) diced tomatoes
4 cloves of garlic, minced
1 small onion, diced
1/4 cup parsley
1 lb shrimp
2 links of hot italian sausage
3/4 pound of shrimp
1/2 cup asiago cheese, shredded
1/2 cup parmesan cheese, grated
1/2 tsp of each spice. I measured a 1/4 tsp of each and put them in seperate dishes.. I add the spices ad different times.....oregano, pepper, seafood seasoning, creole seasoning, paprika
1 1/2 cups white wine cooking stock
5 TBSP butter
1 tsp agave nectar
1 tsp red pepper
1 jalepeno, sliced into thin rounds

Directions:
1. Boil pasta according to package directions and reserve. Season shrimp with 1/4 tsp of each seasoning, toss and keep in refrigerator until ready.
2. In a large braiser pan (my new Le Creuset 5 qt braiser is awesome for this) add 2 TBSP butter and melt. Add sausage out of the skin and start breaking up.
3. Continue to break up sausage and then leave alone to brown for 5 minutes.
4. Add onions, garlic and rest of butter. Saute for 8 minutes, stirring often
5. Add tomatoes, broth and seasoning to pan. Reduce for 10 minutes
6. Add shrimp and cook for 5 minutes.
7. Add agave and stir.
8. Add pasta, asiago, and 1/2 of the parsley and toss gently.  Warm through.
9. Serve by using 2 large spoons and pulling up some liquid with the pasta.  Plate and top with sliced jalepeno, red pepper flakes, parmesan cheese and remaining parsley.

Today I just had to have wine. I had a feeling this meal would be restaurant ready so I wanted to be ready!

Jim Olsen
Red Field Blend
2015
California