Easy Spicy Pasta Recipes

SPICY SPAGHETTI WITH GARLIC AND OLIVE OIL

Steps:

• Gather the ingredients.
• Set a large covered pot of water over high heat to boil.
• When it reaches a rolling boil, salt the water and add the spaghetti, giving a few stirs to keep the pasta from clumping together.
• Meanwhile, in a medium skillet , heat the olive oil over medium heat and add the breadcrumbs if using (if you are not including the breadcrumbs, skip to the next step). Toast the crumbs in the oil, stirring occasionally with a wooden spoon, until browned, about 3 minutes.
• Add the minced garlic and continue cooking until it is just fragrant and lightly colored, about 1 minute. Be careful not to overcook the garlic or it will become bitter.
• Add the red chile pepper (dried or fresh) and chopped parsley, if using. Cook until fragrant, about 30 seconds.
• When your pasta is al dente , drain it, reserving a few tablespoons of the cooking water.
• Add the spaghetti to the skillet and toss until evenly coated. Add a little bit of the pasta cooking water as needed if the mixture is too dry. Serve and enjoy.

EASY SPICY PASTA

Steps:

• Start heating up your water for the pasta.
• Cut your Kielbasa half into 1/4 inches medallions (I like to cut them at an angle, makes them look prettier) and throw them into a hot pan (about medium temperature). Cook the Kielbasa for about 10 minutes, flipping them over about half the time to caramelize each side. If you think they will stick to the pan, add the 1/2 tablespoon oil. Adjust heat as needed.
• While your Kielbasa cooks, prepare the red pepper. Cut the pepper in half and remove the stem and seeds. If you like a lot of spice, leave the seeds in, if you cant handle a lot of spice, scoop them out along with the membrane. Once cleaned out, cut the pepper into 1/4 inch strips. They will end up kind of long so cut them in half.
• Remove Kielbasa from pan and leave on a plate while the pepper strips cook. Pour in 1/2 tablespoon oil into the same pan and let it heat up. Add noodles to boiling water (it should be boiling by now) and set a timer for 10 minutes. You don't want to cook the noodles to al dente since they will simmer in the sauce and soak up flavors, that will finish the few minutes of boiling the noodles missed. Toss your pepper strips into the pan and cook them for about 7 to 8 minutes (they will cook a bit more in the sauce too).
• Add your pasta sauce to the pan and grab the Cayenne pepper. Sprinkle in however much you want until you get the desire spiciness. I didn't measure any certain amount out, I just sprinkled some in, stirred, tasted, repeat as needed. Don't forget to add your Kielbasa in too!
• Drain your noodles and add them to the sauce. Stir well so the noodles are covered in the sauce. Simmer on medium to medium-low, covered, for about 10 minutes or until the noodles are al dente.
• Serve with the Colby Jack cheese sprinkled on top and tell everyone there is more Cayenne pepper to spice it up more if they like!

SIMPLE SPICY CHICKEN PASTA

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.

SPICY SHRIMP & PENNE PASTA

Steps:

• Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.

EASY SPICY SHRIMP PASTA - LOW FAT

Steps:

• Boil the pasta in salted water until it is done to your liking.
• Drain well reserving about 1 cup of pasta water. You might not use it all.
• Place pasta in serving bowl or divide among two dinner bowls.
• While pasta water is heating zest, juice lemon and reserve 2 Tbspn. This recipe will go FAST!
• After adding pasta to boiling water, sprinkle a small amount of olive oil in a cold nonstick skillet and smear around with your CLEAN fingers. (Massage oil left on your fingers into your hands - it will make them silky soft.).
• Turn heat on to medium high and let the pan warm for a minute or two. You want the pan to be hot but not scortching when you hold your hand over the surface.
• Add the shrimp, garlic, onion, lemon rind, and pepper and cook stirring constantly for 2-3 minutes. Shrimp will just start to turn opaque but not yet pink.
• Add tomatoes, salt, basil, lemon juice, and white wine. Stir and cook for another 2-3 minutes or until shrimp turn pink. (If using dried basil crush in hand before adding to pan to release oils. A different herb can be substituted if you prefer- just use the same quantity.).
• Add in as much of the 1 cup reserved pasta water as you like- if any- to make as much sauce as you would like.
• Taste sauce and adjust seasonings to your taste. If you would like a more onion or garlic flavor, add onion or garlic powder.
• Spoon over drained pasta and garnish with fresh black pepper or additional pepper flakes if desired.
• Other nice garnishes would be a little chopped parsley or green onion as well as a sprinkling of fresh grated parmesan.
• Light the candles, top off the wine glasses and serve!

SPICY SHRIMP MASALA

Steps:

• Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
• Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
• Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
• Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
• Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.