Jambalaya Pasta

• 1 lb. penne pasta
• 4 cloves crushed garlic
• 1/3 C. virgin olive oil
• 1/2 tsp. crushed red pepper
• 2 8 oz. can crushed tomatoes
• 1/2 tsp. fresh basil, minced
• 2 Tbsp. vodka
• 1 C. heavy cream
• 1/3 c. fresh cilantro
• pinch sea salt
• fresh ground black pepper, generous
• 1 Tbsp. olive oil
• 2 chicken breasts
• 1/2 lb. shrimp
• 1/2 lb. andouille sausage (may substitute smoked sausage or polska kielbasa if preferred)
• prepared creole seasoning, to taste
• freshly shredded parmesan, reserved

1. Begin by shelling, deveining and rinsing shrimp. cube chicken and sausage. Heat 1 Tbsp. oil in grill pan until smoking lightly. Add shrimp, chicken, and sausage, sprinkling with Creole seasoning to taste. Saute until chicken is light and springy to touch. Place on low heat to keep warm. Add penne and follow package instructions until cooked al dente. At the same time, in a 4 qt. saucepan, heat olive oil until smoking lightly, add garlic and crushed pepper and cook approximately 1 to 2 minutes until garlic begins to turn golden. Add tomatoes and simmer while pasta boils. When pasta is nearing completion, add vodka and heavy cream to tomato mixture and heat thoroughly. Remove from heat, adding cut cilantro, sea salt and freshly ground pepper.
2. Remove pasta from heat and drain thoroughly, rinsing to keep pasta from cooking further. In large pasta bowl, combine drained pasta, tomato & vodka cream sauce, and shrimp/chicken/sausage mixture. Let stand several minutes prior to serving with parmesan on the side.

penne pasta, garlic, virgin olive oil, red pepper, tomatoes, fresh basil, vodka, heavy cream, fresh cilantro, salt, fresh ground black pepper, olive oil, chicken breasts, shrimp, andouille sausage, creole seasoning, parmesan

Taken from www.epicurious.com/recipes/member/views/jambalaya-pasta-1201556 (may not work)