Quick, Hot & Spicy Pasta
STMorgan
I'm looking for any and all hot & spicy pasta dishes -- especially
w/chicken. There are no real limitations to the "HOT" part except that
it not be HOT just for hot's sake -- the tasty part must remain intact.
Waiting with ice water in hand....
(Also, if anyone has a recipe similar to J Alexander's Rattlesnake Pasta
(not really on the Hot side, but tasty) -- that would be a great start!!
sgjg...@pipeline.com
Pepper Cookbook" but I've altered it to our taste so it's a bit different.
As with any type of cooking with peppers--adjust to your own taste!
PASTA WITH SPICY TOMATO SAUCE (serves 4 - can be doubled)
2 tbs olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
8 sun-dried tomatoes
3 jalapeno pepper, chopped finely
2 habanero peppers, chopped finely (seed for less heat)
3 cups chicken broth
1 1/2 cups grated carrots
2 cups sliced mushrooms
2 tbs tomato paste
1 tsp sugar
salt and pepper
2 red bell peppers, cut into strips
2 tbs fresh chopped basil
12 ounces pasta--any type (we like rigatoni)
Parmesan or Romano (grated)
Saute the onion, garlic, tomatoes and chilies in hot oil for about 3
minutes. Add 1 cup of the broth and simmer additional 8-10 minutes. Put
all these ingredients in a food processor and blend til a chunky
consistency, adding more broth if necessary. Return to saucepan and add
carrot, mushrooms, the tomato paste blended with any remaining broth,
sugar, and seasonings to taste. Bring to a boil, simmer 20 minutes or til
thick sauce consistency is formed. Cook pasta, in boiling salted water
approximately 6-10 minutes. Drain and return to pan. Pour sauce over and
toss well. Garnish with extra basil and cheese.
Enjoy!!
WATCH YOUR HANDS WITH THE PEPPERS!!!!!!!!!!!!;>)
Julie
Mardi Wetmore
On Sun, 09 Jun 1996 21:27:38 -0400, STMorgan <STMo...@concentric.net> wrote:
>I'm looking for any and all hot & spicy pasta dishes -- especially
>w/chicken. There are no real limitations to the "HOT" part except that
>it not be HOT just for hot's sake -- the tasty part must remain intact.
>
>Waiting with ice water in hand....
Here's one we like. The Chipotle is optional, but if you can find them, they
make this dish special!
* Exported from CookWorks for MasterCook II *
Mexican Pasta
Recipe By : * Exported from MasterCook II *
Serving Size : 4
Preparation Time: 0:00
Amount Measure Ingredient -- Prep
-------- -------------------- ------------------
1 tablespoon olive oil
1 onion -- Chopped
1 teaspoon garlic -- minced
3 red bell pepper -- Chopped
1-2 jalapeno -- minced
1 chipotle chile -- minced
1 zucchini -- Chopped
1 28 oz. can tomato -- drained and chopped
16 ounces black beans -- rinsed and drained
1/4 cup corn
1/4 cup green chili pepper
1/2 teaspoon cumin seeds
1/8 teaspoon crushed red pepper -- flakes
2 tablespoons fresh cilantro -- Snipped
1 pound rigatoni -- Cooked
In a 4-quart pot, warm the oil over medium heat. Add the onions and saute until
translucent, about 3 minutes. Add the sweet peppers and saute until tender about
3 minutes. Add the zucchini and saute for 3 minutes. Add the garlic and stir
briefly. Stir in the tomatoes, beans, corn, chili peppers, cumin and red pepper
flakes. Bring the mixture to a boil. Reduce the heat to low. Cover and simmer
for 20 minutes. Sprinkle with cilantro and serve over the hot rigatoni.
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_____
Come visit my Low-Fat Lifestyle Forum home page. Lots of low-fat cooking and eating tips, cookbook recommendations and low-fat recipes.
http://www.wco.com/~mardiw/lowfat.htm
Bill Shoemaker
Awhile back, someone in the food section of Compuserve posted a recipe
in which the majority of ingredients, besides the pasta, was one sort
of hot pepper or another (I don't know where I put it, but it's the
kind of thing that wouldn't be practical for anyone outside of Texas
or New Mexico to make. Too many varieties of frest hot peppers.
It was called, "Pasta From Hell." The last line of the recipe went
something like, "pour sauce over pasta, and go to hell."
I don't know what it was like, but it had a great title.
Bill