Voodoo Pasta
Voodoo pasta gets its name from black pasta, cajun spices and because it’s sinfully good. Required ingredients include sausage, alfredo sauce and pasta, but beyond that it’s open to many interpretations.
Alternates and Substitutions
The squid ink pasta is the first thing you may change because it isn’t widely available off the shelf. Don’t worry, because the shape is also optional. Use spaghetti, penne, fusilli or any other favorite (or leftover) pasta, because it will taste equally good.
There are also options for the sausage, and andouille, smoked or even polish kielbasa will work. Most recipes use chicken or shrimp, but you may include both if you can’t make up your mind. The color of the bell pepper isn’t critical and feel free to use your favorite home-made or commercial alfredo sauce.
One of the fun things about voodoo pasta is the flexibility, including the spiciness. If you’re a pepper-head, crank up the heat, but if you’re not, just chill. It’s your choice
Ingredients
Voodoo Pasta
- 1 lb squid ink (black) linguine pasta
- 1/2 lb. andouille sausage – sliced into 1/4” coins
- One dozen shrimp – peeled
- 1–1/2 tsp blackened seasoning
- 1 dz small pieces julienned sun dried tomatoes in oil – drained
- 2 TBL olive oil
- 1–1/2 cup alfredo sauce
- 1 yellow bell pepper – sliced 1/4″ wide
- Tabasco habanero sauce – 5-6 dashes to taste
- 1 small yellow onion – sliced
- Freshly grated parmigiana reggiano – optional
- Garlic bread and butter
Blackened Seasoning
- 1/2 TBL spanish paprika
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp ground white pepper
- 1/8 tsp dried ground thyme
- 1/8 tsp dry oregano
Instructions
- Make the seasoning, prep the veggies, sausage and shrimp
- Bring well salted pasta water to a boil and begin cooking the pasta per the producers instructions
- Warm the alfredo sauce
- In a large saute pan on medium heat, add the olive oil, sausage, onion and bell pepper
- Sprinkle with blackened seasoning and cook, stirring occasionally until the sausage is browned, the onion is translucent and the bell pepper is limp
- Add the shrimp and sun dried tomatoes about halfway through cooking the sausage and saute about 5 minutes more
- Drain the pasta in a colander
- Add the alfredo sauce to the sausage and stir to combine
- Add the pasta and the tabasco sauce to the pan and gently stir until everything is hot
- Adjust the tabasco sauce to taste
- Plate with each portion receiving sausage and shrimp equally
- Serve with buttered garlic bread, a cajun house salad and a hoppy ice cold beer!
