Pasta Santo (Saintly Pasta)
I Spice
- Course: Main Course
- Features: Fast, Make-Ahead Recipes
Summary:
Ardie Davis created this recipe especially for I Spice readers to show off the taste of cayenne.
MAKE AHEAD: Make the cayenne butter in the morning, and you'll be able to make this quick dish for dinner. Experiment by adding roasted eggplant, tomatoes, garlic, onion and squash, and a sprinkle of grated Parmesan cheese atop each serving. Or try adding chunks of grilled boneless, skinless chicken.
4 to 6 servings
Ingredients:
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon sea salt
- 16 ounces organic whole-wheat rotini (may substitute your favorite dried pasta)
- 2 fresh cayenne peppers (1 red and 1 green), stemmed, seeded adn cut crosswise into very thin slices (may substitute slivers of red bell pepper for less heat), for garnish
Directions:
Use a fork to combine the butter, ground cayenne and salt in a small bowl until well blended. Cover and let sit for 8 hours or so at room temperature.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until dente. Drain, but do not rinse; transfer to a large serving bowl.
Add the butter mixture and toss until the mixture has melted and coated the pasta evenly. Garnish with fresh peppers. Serve hot.
Recipe Source:
From cookbook author Ardie Davis.
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