Ingredients

4 tablespoons olive oil

1 pound andouille sausages or other fully cooked smoked spicy sausages (such as Louisiana hot links), halved lengthwise, then thinly sliced crosswise

• 1 medium onion, chopped
• 1 large green bell pepper, chopped
• 5 green onions, thinly sliced
• 1 celery stalk, chopped
• 5 garlic cloves, chopped
• 2 bay leaves
• 2 teaspoons dried oregano
• 3/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground allspice
• 1 28-ounce can crushed tomatoes with added puree
• 1 141/2-ounce can diced tomatoes in juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot pepper sauce

• 1 pound farfalle (bow-tie) pasta
• 1 1/2 pounds uncooked large shrimp, peeled, deveined
• Freshly grated Parmesan cheese

Description

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