Hearty linguini noodles enveloped by a creamy, yet spicy, jambalaya sauce. This is a rather large recipe, but don’t fret, the leftovers will be gobbled up, should there be any leftovers. This recipe serves seven.
Being a large pot of water to boil, then add your noodles. Cook until al dente, then strain off water. Set aside and prepare the sauce.
In a frying pan, Sauté all the vegetables with a tablespoon oil. This includes the onion, bell pepper, celery and fresh tomatoes. Cook until soft.
Add the tomato paste, thyme, oregano and broth. Stir to combine. Bring to a slow boil, stirring frequently for 5 minutes. Then turn off the heat and whisk in the cream.
In a separate frying pan, Sauté the meat. If using sausage, no additional oil is needed to cook the meat. The meats oils were work. If sautéing only chicken, a tablespoon Oil will be needed. Once cooked, pour over the sauce, oil and all. Re-introduce the meat to the pan containing the sauce before pouring it over the noodles.