Double Alligator pasta
A tasty cajun pasta dish by Chef Todd Gathman, with alligator sausage created for our signature D'Agostino Alligator pasta and roasted garlic and bell peppers.
1 lb alligator sausage, sliced
8 tbl butter
2 tbl vegetable oil or “garlic oil”
10 cloves roasted garlic, smashed into a paste*
1 tsp red pepper flakes
2 tsp Chef Paul’s Prudohomme’s Herbal Pizza and Pasta Magic Seasoning Blend
1 medium onion, large diced
1/4 cup sundried tomatoes, julienned
3 bell peppers, roasted, peeled, and julienned (Any color, best with freshly roasted peppers, but jarred can be substituted)
1/4 cup parmesan cheese
2 tbl fresh parsley, chopped
* To roast garlic, slice heads in half and place cut side up in an oven proof dish, sprinkle with creole seasoning then drizzle with olive oil. Add enough chicken stock or water to just cover the bottom of the pan. Seal the pan tightly with aluminum foil and bake at 200°F for 2.5 hours. Garlic is done when very soft when pierced with a fork. Roasted garlic can be done in advance and reserved in the fridge for use in this dish and many others. Store the garlic covered in oil. This “garlic oil” can be used in the recipe.
Lightly brown sliced alligator sausage in a sauté pan, then remove and reserve. Wipe out pan then add at medium heat, butter, oil, red pepper flakes, and roasted garlic. Allow the butter to melt and ingredients to cook together for about 10 minutes. Add the onion and tomatoes and cook until onions are translucent.
At the same time, in a separate pot of boiling salted water, cook alligator pasta al dente, drain (reserving 1/2 cup of pasta water).
When onions are translucent, add sausage back in along with julienned peppers. When sausage and peppers are heated through add the cooked pasta and reserved pasta water. Remove to a serving dish and garnish with parmesan cheese and parsley.