SPICY RED-WINE SPAGHETTI
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
- In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
- Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
- Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
- Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
- Add the parsley and goat cheese and serve.
MUSSELS IN SPICY RED SAUCE
I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.
Provided by Food Network
Categories appetizer
Yield 4 servings
Number Of Ingredients 23
Steps:
- Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
- Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
- Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
- Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
- In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
- Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
- Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
- This sauce will keep 10 days in a well-sealed container in the refrigerator.
- Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
- Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
- Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.
SPICY SPAGHETTI SAUCE
I appreciate the fact that this hearty pasta sauce is quick to assemble and cooks in just a few hours. My husband and I have our hands full raising two children and 25,000 game birds on our farm.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6-1/2 cups.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.
Nutrition Facts :
SPICY RED PASTA SAUCE
Known in Italian as arrabiata sauce, this is an amazing homemade red sauce. The ingredients are frugal but the end result is delicious. My fiance and I use this often when we are having friends over. Add some chicken sausage and fresh basil if you want to make it extra special.
Provided by quirkycook
Categories Sauces
Time 45m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Heat oil in a five to six quart pot over moderately high heat.
- Add garlic and pepper flake, saute until golden. Be careful not to burn the garlic.
- Stir in tomatoes and salt.
- Simmer uncovered for 35 minutes.
- Serve with pasta.
PASTA WITH SPICY RED CLAM SAUCE
Make and share this Pasta With Spicy Red Clam Sauce recipe from Food.com.
Provided by ellie3763
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat some olive oil in a large skillet. When hot add the anchovy fillets and onion.
- Once the onions turn translucent, add the garlic, capers and clams along with the clam juice.
- Add the white wine, tomato sauce, and red pepper flakes. Allow to simmer until heated through. Salt and pepper to taste. Stir in the basil.
- Pour over cooked pasta and toss to coat the pasta well. Serve with hot with a sprinkling of romano cheese if desired.
Nutrition Facts : Calories 198.3, Fat 1.9, SaturatedFat 0.3, Cholesterol 33.5, Sodium 1255.8, Carbohydrate 21.2, Fiber 3.7, Sugar 9.3, Protein 15.6
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
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SPICY RED PEPPER PASTA SAUCE | THE BEACHBODY BLOG
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4.1/5 (20)Total Time 37 minsCategory CondimentCalories 33 per serving
- Add broth, garlic, basil, and oregano. Bring to a boil. Reduce heat to medium; gently boil, stirring occasionally, for 8 to 10 minutes, or until peppers are very tender.
- Place pepper mixture and chile (if desired) in blender, in small batches; cover with lid and a kitchen towel. Blend until smooth.*
SPICY AND CREAMY RED SAUCE PASTA | ITALIAN RECIPES
From mintsrecipes.com
Ratings 1Calories 988 per servingCategory Evening Snacks Recipe
- Take 500-gram tomatoes and blanch by boiling in hot water for 3-4 minutes, once cooked remove from water, peel the skin and puree in a mixer and then sieve it.
15 SPICY PASTA RECIPES
From allrecipes.com
- Cajun Chicken Pasta. View Recipe. Cajun seasoning is the spice behind this decadent cream sauce. Tossed with linguine, chicken, bell peppers, and mushrooms, it's as flavorful as it is colorful.
- Penne with Spicy Vodka Tomato Cream Sauce. View Recipe. A splash of vodka (which cooks out) enhances the flavor of this creamy red pepper-infused sauce. Want to make it extra hot?
- Pasta Hot! Hot! View Recipe. It doesn't get much simpler, or spicier, than this delicious recipe. Freshly cooked pasta is tossed with a blend of olive oil, garlic, red pepper flakes, and Parmesan cheese for a dish that's ready in mere minutes.
- Spicy Eggplant and Pasta with Pancetta. View Recipe. "Even the most devoutly anti-eggplant zealot can't resist this savory combination of spicy eggplant, pancetta, and pasta," says recipe creator Andrew Bleiman.
- Teena's Spicy Pesto Chicken and Pasta. View Recipe. Using a few pre-made ingredients means this spicy dish is a cinch to prepare. Jarred basil pesto is pepped up with fresh cilantro, spicy hot chile paste, and rich olive oil before getting tossed with pasta and sliced chicken.
- Spicy Roasted Tomato and Ricotta Pasta Sauce. View Recipe. Hot sausage and red pepper flakes team up for this tongue tingling dish. "Roasting tomatoes is an easy way to add a flavorful punch to your pasta sauce," says recipe creator SunnyDaysNora.
- Habanero Pepper Cream Pasta. View Recipe. One dried habanero pepper is all that's needed to infuse this decadent cream sauce with plenty of heat. To make it a whole meal, recipe creator Stefanie suggests adding in cooked shrimp of chicken.
- Spicy Sausage Ragu. View Recipe. All you need is a little patience to create this wow-worthy pasta. A low and slow simmer on the stove top with spicy sausage, tomato sauce, heavy cream, and white wine results in an irresistible dish.
- Spicy Crab Pasta. View Recipe. You only need half a dozen ingredients to create this impressive pasta main. Using dried pasta along with canned crabmeat and diced tomatoes, you can have this pantry meal on the table in 30 minutes.
- Instant Pot® Spicy Macaroni Salad. View Recipe. The tasty trio of pepper Jack cheese, fresh jalapeños, and sriracha add heat to this classic macaroni salad.
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