Instructions: To make the pasta, divide the flour, eggs and milk into 2 equal parts. Add the Tabasco brand Green Pepper Sauce to one part and the Tabasco brand Pepper Sauce to the other part. Season each with salt. Knead until all ingredients are well combined.

Roll out pasta in a pasta machine and cut about 1/8-inch thick. Using a fettucini cutter, cut the pasta and portion into 12 equal portions, 1/2 with green pasta and 1/2 with red pasta.

To make the sauce, in a heavy sauce pot, sear the chicken until browned on all sides. Add the andouille sausage and sear on each side. Add onions, garlic and peppers and simmer for 5 minutes.

Add the unpeeled shrimp and cook until shrimp is a light pink color. Remove shrimp and peel. Hold for later.

Add tomato paste, seasoning and Tabasco brand Pepper Sauce. When sauce somes to a boil, add mix and simmmer for 15 minutes. Remove chicken and sausage, reduce by 1/3. Add scallions, tomatoes and cilantro. Season with salt and pepper.

To serve, cook pastas until al dente. Using a metal ring mold, place pasta inside mold and press down to hold shape. Layer some of the sauce on top and top with chicken, sausage and shrimp. Pour remaining sauce on top and around sides. Garnish with cilantro and dried peppers.

This recipe yields 12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.