Fire Pasta Recipes

FIRE AND ICE PASTA

Steps:

• In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
• Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
• In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
• Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

DESERT FIRE PASTA

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.

FIERY ANGEL HAIR PASTA

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 PASTA

Steps:

• Prepare grill and skewer shrimp on soaked wood or metal skewers. Make marinade by combining all marinade ingredients except lemon juice. Marinade shrimp in fridge for 30-60 minutes, then add lemon juice just before grilling. Meanwhile, place 1/2 of the tomatoes on the grill to lightly roast (blister but do not char the skin) about 2 minutes on each side. Roast peppers on grill, then seed and skin. Transfer one roasted red pepper, all the roasted tomatoes, haberenro, garlic, olive oil, lemon juice and salt to food processor and puree. Coarsely chop remaining roasted peppers and raw tomatoes and toss in bowl with 3/4 cup basil, 1/4 cup parsely, and a pinch of salt. Prepare pasta as directed and grill shrimp for 3-4 minutes per side. To serve, place pasta on large platter and top with pureed sauce, reserving 1/4 cup sauce, then add chopped tomatoes and pepper mixture. Top with shrimp (removed from skewers), drizzling with remaining sauce and sprinkle with remaining herbs. Serve with crusty grilled Tuscan bread, platter of olives and a hearty red wine.

FIRE-ROASTED ZITI WITH SAUSAGE

Steps:

• In a Dutch oven, cook ziti according to package directions for al dente. Drain; return to pot., Add tomatoes, pasta sauce and sausage to ziti; heat through over medium heat, stirring occasionally. Stir in 1 cup mozzarella cheese and cottage cheese. Sprinkle with remaining mozzarella cheese. Cook, covered, 2-5 minutes or until cheese is melted.

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

FIRE AND ICE PASTA

Steps:

• In a large bowl, combine everything except the pasta.
• Set aside (the longer, the better).
• Cook pasta.
• Drain and toss with the sauce.