This is a great recipe that is done in minutes. I used leftover baked chicken thighs in this but I imagine it would also taste great with shrimp.

Casarecce with Andouille and Preserved Lemons

Hearty and filling, this is great with a salad and crusty loaf of sour dough

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Prep Time: 10

Cook Time: 35

Course: Main Course

Cuisine: Mediterranean

Keyword: Anduoille, anoldiebutafoodie, basking ridge, bernardsville, Casarecce, chatham, cherry preserves, chester, chick peas, far hills, madison, mendham, morris county, morristown, peapack-gladstone, red pepper, somerset county, somerville

Servings:

Calories: 191kcal

Equipment

Ingredients

1/3 cup parmesan cheese grated
2 red peppers diced
1 lemon
1/3 cup white wine
1 cup reserved pasta water
1 shallot peeled and sliced
2 tbsp unsalted butter
3 preserved lemons seeds removed, halved and thinly sliced
1 cup cooked chicken
1 package Chicken Andouille sausage Trader Joe's
1 15 oz can chick peas
1 16 oz box Casarecce

US Customary - Metric

Instructions

Cook the pasta according to directions on package
Peel and thinly slice shallots
Wash peppers. Remove seeds and dice
Halve preserved lemons. Remove seeds and thinly slice
Dice cooked chicken and slice sausage. Set aside
While the water for the pasta is heating, sauté peppers and shallots and preserved lemons in olive oil for about three minutes.
Add the Andouille sausage and continue to cook over medium heat for another two minutes. Add the chicken and the chick peas and combine until thoroughly mixed and heated through
Scoop a cup of pasta water out and set aside
Drain the pasta and put back into pot. Add the sausage mixture to the pot and stir to blend.
Add the juice of one medium lemon, the wine, Parmesan cheese, butter and pasta liquid and cook on low heat for 3 minutes
Serve immediately