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Description
This recipe is a spicy Mexican-Cajun-Italian mix! It’s also a quick and simple recipe that is a bit unusual and tastes great! Mike Chrypraski sent us this winning recipe from Philadelphia and is a local market winner in the Bring it t-ON-g! Pork Grilling Challenge.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork sausage (grilled then sliced or chunked)
- 1 lb. shrimp (large, shelled and deveined)
- 1 lb. rigatoni (cooked)
- 1/4 cup onions (chopped)
- 4 cloves garlic (chopped)
- 1 cup heavy cream
- 12 oz. chopped tomatoes (with green chiles)
- 12 oz. stewed tomatoes (Italian-style, chopped or diced)
- 3 chipotle chile in adobo sauce (chopped)
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Directions
- Grill shrimp and sausage until internal temperature reaches 160 degrees F, set aside. Meanwhile, in a deep skillet sauté onion and garlic. Add canned tomatoes and chiles. Heat thoroughly. Stir in cream, add sausage, shrimp and pasta and mix until ingredients are hot. Garnish with chopped Roma tomatoes and chopped onions. Add salt and pepper to taste, then serve.
NutritionView More
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910Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories910Calories from Fat550 |
| % DAILY VALUE |
| Total Fat61g94% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol390mg130% |
| Sodium1120mg47% |
| Potassium980mg28% |
| Protein49g |
| Calories from Fat550 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber2g8% |
| Sugars6g |
| Vitamin A45% |
| Vitamin C40% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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