Hurricane Pasta Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
• As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

Steps:

• Combine all the rum, the orange juice, pineapple juice and cranberry juice in a cocktail shaker with ice. Shake well.
• Strain the drink into a pint glass filled with ice. Slowly pour the grenadine on top. Garnish with a wedge each of lemon and lime and a maraschino cherry.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. , Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.

Steps:

• Combine 1 1/2 ounces each white rum, dark rum and thawed frozen passion fruit puree, 1 ounce each orange juice, lemon juice and simple syrup and 1/2 ounce grenadine in a shaker with ice; shake well. Strain into a hurricane glass filled with crushed ice. Garnish with a maraschino cherry and orange slice.

Steps:

• Open cans of tomatoes and pour into large skillet. Cut up whole tomatoes with knife, releasing juices.
• Sprinkle with garlic salt.
• Simmer for 15 minutes.
• Add drained beans.
• Boil pasta water and add pasta.
• Cook acording to package directions
• Add cheese to sauce & stir, simmer till pasta is done.
• Drain and add to sauce
• Sprinkle with extra cheese.

Steps:

• Hurricane Sauce: Mix together all ingredients in a sauce pot (excluding roux), bring to a boil, and whip in the roux. Turn heat down and let sauce simmer for 10 minutes. Hurricane Shrimp: Heat saute pan with oil, saute shrimp, add hurricane sauce, and toss well until all shrimp are coated. Garnish plate with scallions and sliced French bread.

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.

Steps:

• Fill a 16 ounce glass with ice. Pour in amaretto, light rum and dark rum. Pour in orange juice, pineapple juice, and lemon juice. Stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.

Steps:

• Fill a large pot with water and set to boil for the pasta. When the water is boiling, throw in a handful of salt and stir until dissolved (the water should taste salty). Add pasta and cook according to directions on box or to just al dente. While the water is heating, heat butter and oil in large nonstick skillet over medium-high heat. When the butter is melted, add the sliced onion and cook for 1 minute. Add in the mushroom, thyme, rosemary, a good pinch of salt and a small pinch pepper. Sauté until the mushroom exudes all it's liquid and starts to brown, and the onion is soft and translucent (about 5 minutes). Turn up the heat to high; add in the sausage and sauté for 1-2 minutes until the sausage is warmed through. Add ½ cup white wine, bring to boil about 5 minutes or until the wine is reduced by 1/3rd. Turn heat down to low, add in corn and peas and heat until just warmed through. Turn off heat until pasta is almost done. When you have about 2 minutes left on the pasta, turn the heat back on under the sauce to medium low, and add ½ cup of pasta water and 3 TBSP goat cheese. Stir until the cheese melts and it comes together as a sauce. Turn heat off, stir in Parmesan and parsley. Add drained pasta into saucepan and toss well so it is well coated. Taste to check seasoning. You probably won't need to add any salt (the cheeses and sausage are salty enough) but you will likely need to add a little pepper. Pour a glass of wine, serve up in warmed bowls, and toast your success in riding out the storm. Calories: You don't need to worry about the calories tonight, do you? And anyway, you need your strength to clean up tomorrow