Linguine With Chipotle And Red Pepper Sauce Food

CREAMY CHIPOTLE PASTA WITH SAUSAGE

Steps:

• Cook sausage in a large skillet over medium heat until no longer pink; drain. Remove and keep warm., Saute mushrooms and red pepper in oil in the same pan until tender. Stir in the brown sugar, chipotle pepper, chili powder, salt and marjoram; cook 1 minute longer., Add cream, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Reduce heat., Add 1 cup cheese; cook and stir until melted. Stir in sausage and peas; heat through. Serve with spaghetti. Sprinkle with remaining cheese.

CHEESECAKE FACTORY SPICY CHICKEN CHIPOTLE PASTA

Steps:

• Set your water to boil for your pasta.
• Add the asparagus to the pasta water and boil for 2-3 minutes or until tender crisp.
• Shock it with cold water through a colander.
• Add the pasta to a minute shy of the directions and drain into the same bowl as the asparagus but don't rinse.
• In a bowl with your chicken add the lemon juice, salt and pepper and let sit as you cook the rest of the dish.
• In a large skillet add the butter and melt over medium heat.
• Add the bell peppers and onions and cook until just translucent.
• Add in the garlic and cook an extra minute.
• Remove the vegetables and add in the olive oil.
• Add the chicken to the pan and turn the heat up to medum-high.
• Brown the chicken on both sides.
• Add in the honey and stir, cooking an additional 5 seconds.
• Add the bell pepper mixture back to the pan
• Stir well, then add in the adobo sauce, heavy cream and Parmesan cheese.
• Cook for 3-4 minutes then add in the pasta, asparagus and frozen green peas.
• Stir to coat everything and serve with any garnishes you'd like (Cheesecake Factory uses tortilla strip chips and cilantro).

SMOKED RED PEPPER SAUCE

Steps:

• Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.
• Cook's Note: This classic sauce is great on grilled veggies, chicken, fish and steak.

CHIPOTLE PASTA

Steps:

• In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
• Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
• Combine all ingredients in blender, puree, cover and refrigerate.

LINGUINE WITH RED PEPPER SAUCE

Steps:

• Coat a nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add sweet red pepper and garlic; cook, uncovered, 30 minutes, stirring occasionally. Set aside, and cool slightly.
• Place pepper mixture in container of an electric blender or food processor; add chopped basil and next 3 ingredients. Cover and process until smooth, stopping once to scrape down sides.
• Cook pasta according to package directions, omitting salt and fat.
• To serve, top pasta with pepper sauce. Garnish with basil sprigs, if desired.

RED PEPPER LINGUINE

Steps:

• Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside.
• Bring a pan of salted water to the boil, add the pasta and cook for 1 min less than the pack instructions and drain, reserving a ladleful of cooking water. Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts. Season and serve.