FIERY ANGEL HAIR PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
FIRE DESERT PASTA
This is similar to Green Mill's recipe, I found it on a calorie counting website. Therefore all items can be switched out with fat free if preferred.
Provided by kgirlnelson
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a blender, liquefy sweet red bell peppers, jalapenos, ricotta cheese, sour cream, cream cheese, and half & half.
- heat olive oil in skillet.
- add all the seasonings and spices to blended mix and then pour into the warmed skillet.
- sauce is ready when heated throughout.
- pour over your favorite noodles and enjoy.
- cayenne and ground red pepper may be reduced to taste - this recipe is very heated.
- tasted could with shrimp or chicken too.
DESERT FIRE PASTA
A Canyon Cafe recipe. Note: Pico de gallo is a combination of chopped fresh tomatoes, cilantro, onions, garlic and peppers to taste. Add a splash of lime juice and a dash of salt. If you don't have time to make pico de gallo, substitute chopped fresh tomatoes. This topping adds tremendously to the finished dish.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 19
Steps:
- Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
- Saute onion, jalapeno and garlic in the remaining 1 teaspoon butter over medium heat until translucent, 5 to 6 minutes. Do not let the vegetables brown. Stir in cream, salt and black and red peppers; increase the heat and bring to a boil. Reduce heat to a simmer; whisk in the roux and cook until thickened. Set aside and keep warm to use in Desert Fire Pasta. Yields 2 cups.
- For the Pasta: Bring a large pot of salted water to a boil.
- While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
- Cook pasta in the boiling water just until al dente, according to package directions. While pasta cooks, stir jalapeno cream sauce into the shrimp mixture. Cook until heated through; do not let boil.
- Drain cooked pasta well. Add to shrimp mixture; toss until well coated. Transfer to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.
Nutrition Facts : Calories 1554.5, Fat 116.1, SaturatedFat 64.6, Cholesterol 360, Sodium 1243.4, Carbohydrate 105, Fiber 6.7, Sugar 7.8, Protein 27.2
FETTUCCINE WITH SMOKED TOMATO SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
- Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
- Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
- When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
- Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
- Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
- (Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)
FIRE ROASTED TOMATO AND ZUCCHINI VEGAN PASTA
This fantastic blend of fresh vegetables, fire roasted tomatoes and peppers, and pasta can be modified to include any seasonal vegetables. It's easy, healthy and delicious! You can find fire-roasted tomatoes and fire-roasted peppers at most grocery store olive bars, including Whole Foods. If you don't have access to these, you can make your own, substitute sun-dried tomatoes, or substitute fresh versions. The beautiful thing about veggies is that there's no "right" way to do things! You can also substitute basil or oregano paste or powder for the fresh version, if you need to - but fresh is best!
Provided by Mountain Bike Mom
Categories One Dish Meal
Time 15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to directions on box. Do not overcook.
- Saute onions in olive oil in large sauce pan.
- When onions begin to brown, add mushrooms, zucchini and squash. Add garlic, basil and oregano. Continue to lightly saute.
- Add fire-roasted tomatoes and peppers and stir.
- Add tomato paste, red wine and Italian dressing. Turn to low and simmer for three to five minutes.
- Serve over bow tie pasta.
Nutrition Facts : Calories 469.5, Fat 12.9, SaturatedFat 2.4, Cholesterol 63.8, Sodium 582.1, Carbohydrate 72.8, Fiber 6.5, Sugar 11.9, Protein 15.3
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