Spicy Spaghetti Champion Recipes

SPICY RED-WINE SPAGHETTI

Steps:

• Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
• In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
• Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
• Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
• Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
• Add the parsley and goat cheese and serve.

SPICY SPAGHETTI CHAMPION

Steps:

• Boil spaghetti has directed with 3 cloves of garlic whole, salt, and oil. Pour just a little bit of oil; drain.
• Use same pot and heat 1/4 cup of oil.
• Add minced garlic--mix until you smell garlic 10 seconds or so.
• Add cans of "El Pato' tomato sauce (I use yellow can), serrano chiles, diced tomato, red crushed pepper; mix together and bring to a boil and lower it to low medium until it's very hot.
• Pour spaghetti into sauce and mixed well--mix half of the cheese and the other half on top when your done mixing.
• Do not use mozzarella, cheddar or parmesan--you're better off eating it with no cheese. It's fantastic without cheese.
• Make sure you do not over do it with the cheese. It should have enough cheese that your hoping to find a piece of cheese when you're eating.
• Do not over do it on the cheese - it's fantastic without cheese. Serve immediately.