Spicy Pasta Dishes

I love pasta and am always experimenting with new pasta dishes. Trouble is, I never write them down so I find it hard to duplicate them! You can create your own spicy pasta dishes by adding whatever ingredients you wish, including fresh or canned green chiles, hot sauce, pepper flakes or powdered Cayenne pepper. Onions, green onions, peanuts, cashews and pine nuts are excellent additons. I usually make my pasta dishes with chicken and cream sauce, altho an olive oil sauce is good too. Here are some terrific ideas for spicy pasta specialties.

Chicken Tequila Fettuccine
Serves 6

Prepare pasta according to package directions; drain.

Saute cilantro, garlic and jalapeño in 2 tbsp. butter over medium heat for 4-5 minutes. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency. Set aside.

Pour soy sauce over diced chicken. Marinate for 5 minutes. Meanwhile, cook onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes.

Toss with hot pasta and serve immediately.

Mexican Pasta Casserole
Serves 6 to 8

Preheat oven to 375º F. Prepare pasta according to package directions.

While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and cook until softened, about 3 minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes.

When pasta is done, drain well. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle the reserved cheese on top. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.

South of the Border Stuffed Shells
Serves 6

Prepare pasta according to package directions; drain. Mix picante sauce, tomato sauce and water in small bowl. In a skillet, cook onion and ground beef in oil over medium heat until meat is browned and onion is tender (if using non-stick skillet, use only 1 teaspoon of vegetable oil). Remove from heat and drain off fat. Add chili powder, chopped green chilies, 1/2 cup shredded cheese and 1/2 cup picante sauce mixture to meat mixture. Preheat oven to 350º F. Pour half of remaining picante sauce mixture in bottom of 13 x 9 x 2-inch baking dish. Fill each cooked shell with 1 to 2 tablespoons of mixture and place shells in baking dish. Pour remaining picante mixture over top of shells. Cover with aluminum foil and bake at 350 º F for 20 to 30 minutes. Uncover, add remaining 1/2 cup cheese and bake, uncovered, an additional 5 minutes until cheese melts. Serve immediately. * This recipe can be assembled and frozen. To bake, thaw at room temperature for 8 hours and bake as directed above.

Pasta Ole!
Serves 8 to 10

Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable oil. Add onion and bell pepper slices and saute over medium heat until wilted, about 5 minutes. Add beef and saute, stirring constantly, until brown. Remove from heat and transfer to a 9 x 13 x 2-inch baking dish. Add pasta and mix. In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour over pasta, beef and vegetables and mix. Top with cheese and bake at 400º F for a minute or two, just long enough to melt the cheese.

Fiesta Lasagne
Serves 8

Prepare lasagne according to package directions; drain. Stir the diced chilies into the cottage cheese. Preheat oven to 350º F. In a medium bowl, mix cumin, chili powder, tomato sauce and picante sauce. Spread 1/2 to 1 cup of the tomato sauce mixture over the bottom of a 9 x 13 x 2-inch baking dish. Place three pieces of lasagne on top of sauce. Spread half of the cottage cheese on the lasagne and sprinkle half each of the ground beef, corn, scallions and Cheddar cheese. Repeat layering, beginning with sauce. Place a layer of lasagne on top. Pour remaining sauce over lasagne. Cover with aluminum foil and bake for 30 minutes. Uncover, top with sour cream, Cheddar cheese and olives. Re-cover and continue baking for 15 minutes. Let stand 15 minutes before serving. NOTE: If you prefer not to cook lasagne, add 1 cup water to tomato sauce and continue as above. When lasagne is assembled, cover and refrigerate at least six hours before baking.

Nacho Stuffed Shells
Serves 8

Optional Garnishes:
Low-fat sour cream
Low-fat grated Cheddar cheese
Chopped jalapeños
Chopped cilantro
Salsa
Guacamole Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell). Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally. Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately. Garnish as desired.

Hoisin Pork and Noodles
Serves 6

Prepare noodles according to package directions. Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half. Heat oil in a large deep nonstick skillet over medium-high heat until hot. Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink. Transfer mixture to a bowl; set aside. Add bell pepper and snow peas to skillet; stir fry 1 minute. Combine broth and cornstarch; mix well. Add broth mixture, hoisin sauce and soy sauce to skillet; bring to a boil, stirring constantly. Add pork mixture; stir-fry 1 minute or until pork is cooked through. Drain noodles; transfer to 6 serving plates. Spoon pork mixture over noodles; sprinkle with green onions. Garnish with peanuts, if desired.

Chicken and Cold Noodles with Spicy Sauce
by Christine Lipo

This is a good summertime meal, and can be made ahead. Makes 4 servings

Directions:

1. In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.

2. Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.

3. Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.

4. Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. Mix well.

5. Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.