-
1
To make the pasta, divide the flour, Large eggs and lowfat milk into 2 equal parts.
-
2
Add in the Tabasco brand Green Pepper Sauce to one part and the Tabasco brand Pepper Sauce to the other part.
-
3
Season each with salt.
-
4
Knead till all ingredients are well combined.
-
5
Roll out pasta in a pasta machine and cut about 1/8-inch thick.
-
6
Using a fettucini cutter, cut the pasta and portion into 12 equal portions, 1/2 with green pasta and 1/2 with red pasta.
-
7
To make the sauce, in a heavy sauce pot, sear the chicken till browned on all sides.
-
8
Add in the andouille sausage and sear on each side.
-
9
Add in onions, garlic and peppers and simmer for 5 min.
-
10
Add in the unpeeled shrimp and cook till shrimp is a light pink color.
-
11
Remove shrimp and peel.
-
12
Hold for later.
-
13
Add in tomato paste, seasoning and Tabasco brand Pepper Sauce.
-
14
When sauce somes to a boil, add in mix and simmmer for 15 min.
-
15
Remove chicken and sausage, reduce by 1/3.
-
16
Add in scallions, tomatoes and cilantro.
-
17
Season with salt and pepper.
-
18
To serve, cook pastas till al dente.
-
19
Using a metal ring mold, place pasta inside mold and press down to hold shape.
-
20
Layer some of the sauce on top and top with chicken, sausage and shrimp.
-
21
Pour remaining sauce on top and around sides.
-
22
Garnish with cilantro and dry peppers.
-
23
This recipe yields 12 servings.
