Author: Chef Cloud Wine

Ingredients

1 (12 ounce) package angel hair pasta
1/2 pound andouille sausage, sliced
3/4 pound medium shrimp, peeled and deveined
4 tablespoons chopped green onions
1/2 cup sliced fresh mushrooms
1 1/2 tablespoons finely chopped fresh garlic
1/2 cup white wine
2 cups heavy cream
1 1/2 tablespoons coarse grained prepared mustard
1 teaspoon Worcestershire sauce
salt and pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.

Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside.

Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.

Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

Ingredients

1/2 cup red wine
1/4 cup Worcestershire sauce
1/4 cup liquid smoke flavoring
2 teaspoons onion salt
2 teaspoons garlic salt
4 teaspoons pepper
4 teaspoons celery flakes

Directions

In a medium bowl, combine wine, Worcestershire sauce and liquid smoke. Stir in celery flakes, onion salt, garlic salt, and pepper.

Ingredients

1 1/2 pounds cod fillets, cubed
1 (16 ounce) can whole peeled tomatoes, mashed
1 (8 ounce) jar clam juice
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup dry white wine
1/4 cup chopped fresh parsley
1/4 teaspoon dried rosemary
1 teaspoon salt
3 tablespoons all-purpose flour
3 tablespoons butter, melted
1/3 cup light cream

Directions

In a slow cooker, stir together the cod, tomatoes, clam juice, onion, celery, carrots, wine, parsley, rosemary, and salt. Cover, and cook on Low 7 to 8 hours or on High 3 to 4 hours.

One hour prior to serving, mix flour, butter, and light cream in a small bowl. Stir into the slow cooker until the fish mixture is thickened.

Ingredients

1 (8 ounce) package penne pasta
1/2 pound spicy Italian sausage
1/4 red onion, diced
4 cloves garlic, minced
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup Marsala wine
1 yellow bell pepper, chopped
1 red bell pepper, diced
1 zucchini, diced
1/2 cup fresh sliced mushrooms
2 cups chicken stock
1/4 cup blanched green peas
3 tablespoons grated Parmesan cheese

Directions

In a large pot with boiling salted water cook penne pasta until al dente. Drain.

Meanwhile, in a large skillet cook sausage until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, red pepper flakes, 1/2 of the wine, yellow bell pepper, red bell pepper, zucchini, mushrooms, and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes.

After sauce has reduced, add cooked sausage and thawed peas to the sauce and stir to heat through.

Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.