Time 30m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Spicy Pasta Sauce: Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper. Spicy Pasta: Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.
Time 20m Yield 6 servings Number Of Ingredients 9 Steps:
Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil. Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.
Time 1h Yield Serves 6 Number Of Ingredients 13 Steps:
Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden). Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning. Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally. With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne. Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.
Time 1h25m Yield 10 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.
More about “spicy pasta recipes”
Time 45m Yield Serves 4 Number Of Ingredients 0 Steps:
Fry the bacon until browned and then add the choritzo sausage. Then remove when cooked and keep warm by wrapping up in foil. Then fry the onion in the same pan. then add the peppers, mushrooms, peas and sauce and mix well. Meanwhile boil the pasta until soft. Then add the bacon and choritzo in the pan and put the lid on. leave until cooked. Mix it all together and serve.
