Easy Spicy Pasta Recipes

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!

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!