spicy pasta recipe

An easy and delicious meatless weeknight meal that comes together in little time with fresh basil, cherry tomatoes, baby spinach, parmesan, and pasta.

Cherry Tomato, Basil, Spinach and Parmesan Pasta

spaghetti (or pasta noodles

cherry tomatoes

baby spinach (roughly chopped)

basil leaves (about 10 to 12 leaves; roughly chopped)

garlic (very thinly sliced)

oregano

sea salt (or

black pepper (or

Parmesan cheese (plus more for garnish)

red pepper flakes (optional)

red chili pepper (deseeded and finely chopped (optional))

extra virgin olive oil

Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 3/4 cups of pasta water.

While the pasta is cooking, heat the olive oil in a large frying pan over medium heat.

Add the garlic, and gently saute for about a minute or two, until the garlic is just beginning to color (being careful to not let burn). Add the tomatoes, oregano, salt and black pepper. Cook tomatoes for about 3-4 minutes until juices start to burst. Add the chopped chili pepper and cook for another minute or two until slightly softened.

Add the cooked pasta and reserved pasta water little by little until pasta is well coated. and consistency is reached (I used a little more than 1/2 a cup). Allow to simmer for about a minute then add the red chili pepper flakes, chopped spinach, basil and Parmesan cheese. Turn heat to low and gently toss to coat evenly. Add more pasta water if needed. Remove from heat.

Season more to taste if desired and serve with extra grated Parmesan cheese.

This One Pot Rigatoni is full of flavor, is meatless, and is ready in less than 13 minutes!

One Pot Spicy Rigatoni

unsalted butter

shallot

garlic

red pepper (more

oz rigatoni pasta

low-sodium chicken or vegetable broth

oz marinara sauce

tsp kosher salt (more

heavy cream

parmesan cheese shavings

green peas

Place the butter in a pot or dutch oven over medium-high heat. As the butter is melting, add the shallots and garlic into the pan.

Sprinkle in the red chili flake and mix together. Allow the shallots and garlic to soften in the pan by cooking for 1-2 minutes. Be sure to mix often so that the garlic and shallots don’t stick to the pan or burn.

Add the pasta to the hot pan, followed by the marinara sauce, broth, and salt. Mix it all together and bring it up to a soft boil to cook the pasta. Cover and reduce the heat to medium low for about 12-13 minutes.

When the rigatoni is cooked to perfection, add the heavy cream, peas and parmesan to the pasta. Mix it together over medium heat until the sauce comes together. Serve immediately. Feel free to garnish with fresh herbs and a sprinkle of parmesan!

You really can&#039;t beat a Classic Arrabiata Sauce. Served with Penne and Smoked Sausage, this truly is the perfect mid week family dinner!

Penne Arrabiata with Smoked Sausage

Penne

Smoked Sausage ((see notes))

Garlic,

tbsp Tomato Puree

Olive Oil

tbsp finely diced Fresh Parsley, (plus extra to serve)

tsp Chilli Flakes, (or to taste)

Sugar

Salt & Black Pepper, (to taste)

Sausage

Drizzle your olive oil into a pan over medium heat. Once hot, add sausage &amp; fry for a few minutes each side until brown.

Garlic

Push to the edges of the pan then add your garlic &amp; chilli flakes into the centre. Fry for a couple of minutes until the garlic begins to brown. Meanwhile pop your pasta in salted boiling water and cook until al dente, reserving 1/2 cup / 125ml starchy pasta water just before draining.

Sauce

Once your garlic becomes fragrant, add your tomato puree and fry for 1-2mins, then stir in starchy pasta water. Add your tomatoes then season to taste with salt, pepper and sugar. Allow to simmer for a good 10mins, or until it slightly thickens.

Serve

Add your pasta then stir through your parmesan and parsley. Serve with extra parmesan/parsley and enjoy!

https://content.jwplatform.com/videos/P9S2v78E.mp4

You really can’t beat a Classic Arrabiata Sauce. Served with Penne and Smoked Sausage, this truly is the perfect mid week family dinner!

Penne Arrabiata

This recipe is so simple, it works great for an easy, week-night dish that the whole family will love!

Creole Pasta with Cajun Pork Tenderloin

Prairie Fresh Cajun Pork Tenderloin

red bell pepper

onion

mushrooms

olive oil

Alfredo Sauce

creole seasoning

oz Dry Penne Pasta (cooked)

Start by removing the pork tenderloin from the fridge to start coming up to temperature.  Fire up grill, and put salted water on for penne.  Slice vegetables.  Cook pasta, drain and toss with a bit of olive oil to keep it from sticking.

Grill pork tenderloin.  For an average sized pork tenderloin, I usually grill it for a total of 10-12 minutes or until a meat thermometer gets to 140 degrees.  Remove to a plate, cover and let rest.

In a large skillet, add olive oil, onions, mushrooms and red bell peppers.  Cook for 2-3 minutes, then add garlic.  Cook until onions are softened and opaque.  Add alfredo sauce and stir until hot, then add creole seasonig and pasta.   Cook until hot.  Slice pork tenderloin and add to dish and toss to coat the pork.  Enjoy!

A rich sauce with a meaty texture and hearty flavors simmered down with fiery ‘Nduja sausage. This pasta dinner ticks all the boxes, it’s salty, savory and funky. It’s next-level delicious and just as crave-worthy as the classic bolognese sauce.

The Best Spicy Spaghetti Bolognese

spaghetti

brown onion (finely chopped)

carrot (finely diced)

celery (finely diced)

pancetta

ground meat mixture (pork/veal)

salt

tsp black pepper

tsp sugar

'Nduja

red wine

tbsp tomato paste

tomatoes

bay leaves

milk

Parmesan

chopping

Before you start cooking, peel and finely dice the carrot. Dice the celery stalk, finely chop the onion and mince the garlic cloves.

boiling

B﻿ring a large pot with generously salted water to a boil.

sautéing

Heat oil and butter over medium in a large heavy bottomed pot. Add onion, garlic, carrot and celery stalk. Cook for 5 minutes until soft and fragrant. Reduce heat if needed. Add pancetta and cook for 3 minutes.

cooking

Add ground meat mixture, break up into pieces with a wooden spoon and cook until it starts to brown. Season with salt, pepper and sugar. Add &#x27;Nduja and continue to cook while stirring until the &#x27;Nduja is completely dissolved.

simmering

Pour in red wine and simmer for 3 minutes. Next stir in tomato paste, add puréed tomatoes and bay leaves. Stir and simmer for at least 15 minutes.

In the meantime, add spaghetti to the pot with boiling water and cook according to package instructions. Scoop up ½ cup of the cooking water right before draining the pasta.

serving

When ready, add milk and Parmesan to the sauce. Stir until combined. Toss with spaghetti and add a splash of cooking water, if needed. Enjoy!

This was by far the best spaghetti bolognaise I have ever tasted!

Amazing rigatoni pasta tossed in a simple homemade tomato cream sauce with spicy sausage, parmesan cheese and fresh parsley.

Spicy Sausage Rigatoni

lb. Rigatoni

lb. Ground Italian Sausage

Red Onion (chopped)

Garlic Cloves (minced)

Tomato Paste

Heavy Cream

Parmesan Cheese (grated)

Red Pepper Flakes

Salt

tbsp Butter

tbsp Olive Oil

tbsp Fresh Parsley (chopped)

Brown ground sausage in a large skillet until completely cooked through. Scoop sausage out of the skillet and transfer to a paper towel lined plate to remove excess grease. Carefully wipe down skillet with paper towels to remove any grease.

Boil rigatoni according to package instructions for al dente. When done, drain and set aside.

While your rigatoni is cooking, prepare the sauce but adding butter and oil to a large skillet over medium-low heat. Add onions and cook until soft, add garlic and cook another minute.

Stir in tomato paste, salt, and parsley. Slowly begin to whisk in heavy cream until fully combined. Stir in parmesan cheese and 1-2 teaspoons of red pepper flakes depending on how spicy you want your pasta.

Add sausage and rigatoni to the sauce and stir to combine. Sprinkle top with more fresh parsley and parmesan cheese (optional). Enjoy!

This came out AMAZING! Super creamy and perfect with the sausage!

This was SO yummy! I had to improvise a bit, since I had less heavy cream than I thought. I doubled the recipe, so I did 1 1/4C of heavy cream and 3/4C chicken stock to make up for it. I also added a shake or two of basil and Italian seasoning and less red pepper flakes. So creamy and delicious!

So yummy and very quick to make, perfect amount of spice!!

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