Ok, let’s go on and put this out there – Kevin and Amanda’s Spicy Sausage Pasta is probably my favorite recipe ever.
It’s just genius. It takes like 30 minutes, messes up one dish, uses simple ingredients, and is SO amazingly good. And the leftovers are even better.
One thing I love about it is that it’s so versatile. It could be changed up to make just about any variation you’d like.
A couple of weeks ago, we had a crawfish boil with some friends. If you’ve never been to one – you’re missing out. Amazing, amazing food. But one of the things about it is that you have a ton of leftovers. And sometimes you have to get a little creative with how you use them.
Hence, Crawfish Boil pasta was born! It was so amazingly good – if you like a crawfish boil, you’ll love this!
Crawfish Boil Pasta
Ingredients
1 tbsp olive oil
2 cloves garlic
1 diced onion
1 lb. crawfish*
1/2 lb. sausage*
4 small ears corn, cut off the cob*
1/2 lb. mushrooms*
1 pint grape tomatoes, halved
1/2 pounds mushrooms*
1/2 lb. tri-color rotini
1/2 cup whole milk
2 cups chicken broth
1 cup cheddar cheese, divided
*Leftovers from a crawfish boil…all has already been cooked and seasoned.
Directions
In a pan over medium heat, add olive oil. Once hot, add onion and garlic, and cook until translucent. Throw in veggies from crawfish boil and tomatoes and cook for 2-3 minutes. Add meat from crawfish boil and cook for another minute or two.
Add milk, chicken broth, and pasta. Bring pan to a boil, reduce heat to medium/low, and cook for about 10 minutes, until pasta is al dente.
Stir in half of the cheese until well-blended. Cover dish with the rest of the cheese and put under a broiler for 5-8 minutes, until cheese on top is melted, browning, and bubbly.
Enjoy!
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