PASTA "FROM HELL"
This will satisfy even the strongest desire for something hot and spicy. It's definitley a dish made to "wow." This recipe is originally from a "star chef" cookbook that I have lost, but this recipe has remained.
Provided by Rachel-Snachel
Categories Egg Free
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat the oil over medium heat; sauté the onions and bell pepper for 4 minutes.
- Add the bananas, pineapple, and orange juices; simmer over medium heat for 5 minutes, or until bananas are soft.
- Remove from heat; add the lime juice, cilantro, peppers (or Inner Beauty hot sauce), and 3 Tbs. of the Parmesan; mix well.
- Add butter and pasta to the pan; cooked until heated through. Salt and pepper to taste. Serve pasta with remaining Parmesan as garnish.
Nutrition Facts : Calories 665.6, Fat 16, SaturatedFat 4.7, Cholesterol 106.3, Sodium 124.6, Carbohydrate 112.2, Fiber 6.7, Sugar 21, Protein 20.5
PASTA FROM HELL
This was such a wild combination I just had to try it! And I'm glad I did. Anyone looking for something unusual? This is from the Hot & Spicy & Meatless cookbook, which also mentions that you can top this with parmesan cheese, though I haven't tried that. This gives pasta a spicy, tropical flavor that is fresh and delicious. Feel free to add some habanero sauce if it's not spicy enough for ya!
Provided by Yogi8
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in saucepan and saute onion and bell pepper on medium heat about 4 minutes or till almost tender.
- Add bananas and pineapple& orange juices, simmer 5 minutes till bananas are soft.
- Remove from heat and add lime juice, cilantro and habaneros.
- Mix well.
- Add this to the hot pasta and mix.
- Season with salt and pepper if you wish.
Nutrition Facts : Calories 249.7, Fat 7.7, SaturatedFat 1.1, Sodium 5.5, Carbohydrate 44.9, Fiber 5.7, Sugar 17.4, Protein 3.5
CHEF JOHN'S PASTA CON LE SARDE
I'm no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily's famous pasta con le sarde. You can substitute thick spaghetti for the bucatini, if desired.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool.
- Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine.
- Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
- Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
- Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
- Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
- Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.
Nutrition Facts : Calories 708.8 calories, Carbohydrate 72.2 g, Cholesterol 81.4 mg, Fat 33.3 g, Fiber 4.6 g, Protein 27.5 g, SaturatedFat 4.8 g, Sodium 531.8 mg, Sugar 8.9 g
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