Thursday, July 03, 2008

Hot Chili Pasta

This recipe comes from a pasta cookbook I got off of Freecycle, aptly titled Pasta by Susanna Tee. It is really yummy - though not very spicy to us, even though we used two (TWO!!) habaneros. We're pathetic. We've really ruined our sense of spicy. But anyway so it was yummy but it was not quite worth the effort. Not that the recipe is particularly time-consuming, but pulling out the mini food-processor and simmering tomatoes for 20 minutes is a little more than I think it's worth. We might make it again though, since it really is very yummy.

pasta

Hot Chili Pasta
Pasta by Susanna Tee, 2005, page 54

2/3 cup dry white wine
1 Tbsp sun-dried tomato paste
2 fresh red chilies
2 garlic cloves, finely chopped
12 oz dried tortiglioni
4 Tbsp chopped fresh flat-leaf parsley
Salt and pepper
Fresh romano cheese shavings, to garnish

Sugocasa:
5 Tbsp olive oil
1 lb plum tomatoes, chopped
Salt & pepper

First make the sugocasa. Heat the olive oil in a skillet until it is almost smoking. Add the tomatoes and cook over high heat for 2-3 minutes. Reduce the heat to low and cook gently for 20 minutes, or until very soft. Season with salt and pepper, then pass through a food mill or blender into a clean pan.

Add the wine, sun-dried tomato paste, whole chilies, and garlic to the sugocasa and bring to a boil. Reduce the heat and simmer gently.

Meanwhile, bring a large pan of lightly salted water to a boil. Add the pasta, return to a boil, and cook for 8-10 minutes, or until tender but still firm to the bite.

Meanwhile, remove the chilies and taste the sauce. If you prefer a hotter flavor, chop some or all of the chilies and return them to the pan. Check the seasoning at the same time, then stir in half the parsley.

Drain the pasta and tip it into a warmed serving bowl. Add the sauce and toss to coat. Sprinkle with the remaining parsley, garnish with the romano shavings, and serve immediately.

Yield: 4 servings

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