Simple food...

I had the “Shrimp and Sausage Linguine” at the Watch City Brewing Company in Waltham, Massachusetts, about 20 years ago.

I attempted to re-create it when I came back to Sydney but being my very first recipe, everything was done with canned pasta sauce.

Now, more than 20 years ago, I’ve re-created this dish using “fresh” ingredients…(at least I’m not using something like Newman’s Own or Five Brother’s Pasta Sauce anymore).

Serves 4

Instructions:

1. Heat oil in pan, brown the sausages. Remove sausages and cut into 6 pieces each.
2. Heat oil in pan and pan sear prawns until almost opaque.
3. Add in whisky and flambé. Remove prawns from pan.
4. Bring a large pot of water to boil. Add salt and pasta.
5. Cook until "al dente" (recommended time on packet minus 2 minutes). Leave 2-3 ladles of pasta water.
6. While pasta is being cooked, add oil, chilli flakes and mushrooms to pan and sauté.
7. Add diced tomatoes and red wine.
8. Bring to boil and reduce.
9. Add pasta to pan and one ladle of pasta water. Add more pasta water if more sauce is desired.
10. Add sliced sausages and prawns back to pan and mix. Remove heat.
11. Plate and serve, finishing with parsley and cheese.
12. Enjoy.