Pecos Pasta Recipes

Steps:

• Prepare macaroni, drain.
• In large skillet, melt butter. Add green pepper, and onion and cook until tender.
• Add chili, corn, and seasonings.
• Simmer on low heat 5 minutes.
• Stir in macaroni and top with cheese. Cover and heat on low 5 minutes.

Steps:

• Cook macaroni and drain.
• In a large skillet melt butter.
• Add green pepper and onion.
• Cook until tender, but do not brown.
• Add chili, corn, seasoned salt and pepper.
• Simmer on low heat for 5 minutes.
• Stir in cooked macaroni; top with cheese.
• Cover and heat on low for 5 minutes.

Steps:

• Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
• Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
• Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
• Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

Steps:

• 1. Cook elbow macaroni according to instructions. Drain well.
• 2. In large skillet, melt butter. Add onion, and green pepper. Cook until tender, do not brown. Add desired cans of chili, (or if vegetarian, chili beans, with chili sauce), or your own chili, 2-3 cups. Add corn, seasoned salt, and pepper. Simmer on low for 5 minutes. Stir in macaroni. Top with shredded cheddar cheese.
• 3. Cover and heat on low 5 minutes. Note: If you have an 8 oz box of macaroni, you will want to use the larger amount of chili. I always add more cheese to make it creamier. I like to stir in the one cup, and add another on the top. Makes it very creamy, and tasty.
• 4. NOTE: As mentioned above, I have adapted this dish for a vegetarian easily by usig chili beans without meat. You can use the vegetarian chili as well. GLUTEN-FREE: Use an 8 oz. box of your favorite gluten free elbow macaroni. Continue as directed. Make sure your other seasoning ingredients are also GF. Reheats easily, if you have any leftovers.