Rattlesnake Pasta

One of you asked for a recipe since I’ve been housewifing and here it is. It’s an adaptation of a dish they used to serve at (of all places) Pizzeria Uno where I was a waiter for years. What can I say, it’s good! This is what we’re having tonight.

1 lb linguine
1lb andouille sausage or similar, something with a bite
2 stalks celery chopped
A goodly amount of sliced scallion whites or leeks
1 large chicken breast cut into cubes
1 16 oz can of diced tomatoes, discard half the juice and reserve the remaining half
1 pint heavy cream, plus milk or half and half to thin out
1 cup grated sharp cheeses like romano, asiago, parm, etc.
Good amount of dried basil
2 teaspoons crushed red pepper, or equivalent smaller amount of cayenne
Salt and pepper (freshly ground is always best; grownups grind pepper a la carte)

Saute leeks/scallions and celery over medium low heat in olive oil to slightly soften-leave al dente. Chop andouille and add, stirring to slightly brown w/out burning veg. Add cubed chicken, stir well. Throw on your spices and mix. Cover and cook 3 to 5 minutes until chicken is cooked through.

Remove lid, add tomatoes and reserved juice. Mix well and simmer covered for two minutes. Remove lid and pour in heavy cream. Thin to desired consistency and with enough liquid to make a sauce. It will thicken on cooking. Stir in grated cheese. Simmer on low for about five minutes to let flavors meld.

Check for seasoning-you may want more salt or a bit more heat.

Serve over linguine.

If you try it, tell me how you like it.

PS—Kevin’s off to the convenience store to get snacks. He says, “Don’t clear my plate-I’m gonna keep eating this.” He knows I bus dishes constantly.