1,001 Best Hot and Spicy Recipes (102 page)

Yield: 1 pound (454 g) pasta

Heat Scale: Medium

 

3 tablespoons (45 mL) canned or bottled chipotle in adobo, finely minced
1 tablespoon (15 mL) vegetable oil
3 eggs, lightly beaten
Enough water to bring the liquid measurement to 1 cup (236 mL)
3 cups (708 mL) all-purpose flour
1 teaspoon (5 mL) salt
1 tablespoon (15 mL) minced fresh cilantro

 

1.
In a bowl combine the minced chipotle in adobo with the liquid ingredients. Add the flour, salt, and cilantro and mix together. Using a rolling pin (or a pasta machine), roll the dough very thin
inch [.8 mm] or thinner). Cut the dough into 1½-inch (3.5 cm) wide strips.

Yield: 4 servings

Heat Scale: Mild to Medium

 

1 medium eggplant, ends trimmed, cut into 1-inch (2.5 cm) chunks
4 cloves garlic, peeled and minced
3 tablespoons (45 mL) extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper, to taste
1½ cups (354 mL) chopped onion
2 (14-ounce [392 g]) cans chopped tomatoes, liquid included
2 tablespoons (30 mL) chopped Italian parsley
3 tablespoons (45 mL) coarsely chopped cured black olives
1 tablespoon (15 mL) dry red wine (optional)
1 tablespoon (15 mL) chopped fresh basil
2 teaspoons (10 mL) dried oregano
2-4 dried peperoncinos, crushed (or substitute 1-2 teaspoons [5-10 mL]) crushed red chile, such as piquin
8 ounces (224 g) penne
Grated Parmesan cheese (optional)

 

1.
Preheat the oven to 350°F (180°C).

2.
Place the eggplant and garlic in a bowl. Add 2 tablespoons (30 mL) of the olive oil, season with salt and pepper, and toss to coat. Transfer to a baking sheet and arrange in a single layer.

3.
Place the pan on the center rack of the oven and roast for 10 minutes. Stir and turn the eggplant, and continue to roast for an additional 10 to 15 minutes or until the eggplant is browned.

4.
In a saucepan, heat the remaining oil over medium heat. Add the onion and sauté until soft and golden, about 5 minutes; do not brown.

5.
Add the tomatoes, parsley, olives, wine (if using), basil, oregano, and chiles. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the mixture has thickened, about 20 to 30 minutes. Add the eggplant and heat through.

6.
Bring a large stockpot of cold water to a boil, add salt, then add the pasta. Cook the pasta until al dente. Drain the pasta, but don’t rinse it, and transfer it to a large, warmed bowl.

7.
Toss the pasta with the sauce and serve with the cheese on the side.

Yield: 2 servings

Heat Scale: Medium to Medium-Hot

 

½ pound (224 g) linguine (red pepper linguine is a great substitute)
1½ teaspoons (7.5 mL) canola oil
½ cup (118 mL) diced red onion
1 cup (236 mL) wild mushrooms, coarsely chopped
2 cloves garlic, peeled and finely minced
3-4 Roma tomatoes, peeled, seeded and chopped
3-4 tomatillos, blackened and chopped
1-2 jalapeño peppers, stems and seeds removed, diced
½ teaspoon (2.5 mL) ground cumin
¼ teaspoon (1.25 mL) Mexican oregano
2-3 chiltepins, crushed (optional)
½ cup (118 mL) finely chopped hot hazelnuts, pecans, pistachios, or pea- nuts, divided
½ cup (118 mL) Super Rich Vegetable Stock (page 48), divided
Salt, to taste
Freshly ground black pepper, to taste
¼ cup (59 mL) finely grated Parmesan cheese

 

1.
Bring a large pot of water to a boil. Add the linguine and cook until al dente. Drain the pasta, transfer it to a bowl, and keep it warm.

2.
In a large skillet, heat the canola oil over medium heat. Add the onions and sauté until they are limp. Add the mushrooms and cook until they are halfway done, about 1 minute.

3.
Add the garlic and stir briefly. Add the tomatoes, tomatillos, jalapeños, cumin, oregano, and chiltepins (if using). Cook until the tomatoes begin to collapse, approximately 2 minutes. Add three-quarters of the hot nuts (use the finer parts, reserving the larger parts for a garnish) and half the stock. Cook to a medium consistency, thinning the mixture with more stock if necessary. Season with the salt and pepper.

4.
Pour the sauce over the pasta and top it with the grated cheese. Garnish with the larger pieces of the hazelnuts.

Yield: 4-6 servings

Heat Scale: Medium-Hot

 

6 medium tomatoes (or 2 cups [473 mL] stewed tomatoes)
3 tablespoons (45 mL) butter, divided
3 tablespoons (45 mL) habanero hot sauce from Chapter 2
1½ tablespoons (22.5 mL) all-purpose flour
1 cup (236 mL) light cream
Salt, to taste
1 pound (454 g) fusilli or rigatoni, cooked

 

1.
If you are using fresh tomatoes, peel them and purée them in a blender.

2.
Melt 1 tablespoon (15 mL) of the butter in a saucepan over medium heat. Add the hot sauce and sauté for 1 minute. Add the tomatoes and simmer for 15 minutes.

3.
In a separate saucepan, melt the remaining 2 tablespoons (30 mL) butter over medium heat. Add the flour and cook until it is golden, stirring constantly with a whisk. In a separate saucepan or in the microwave, heat the cream but do not let it boil. Add the hot cream to the flour mixture and stir over a low heat until the mixture thickens.

4.
Combine the cream and tomato mixtures. Add salt to taste. Spoon the sauce over the pasta and serve immediately.

Yield: 4 servings

Heat Scale: Medium

 

¼ cup (59 mL) olive oil
2 medium onions, peeled and sliced
1 clove garlic, peeled and minced
3½ cups (826 mL) stewed tomatoes, crushed
¾ teaspoon (3.75 mL) Tabasco Sauce
¼ teaspoon (1.25 mL) salt
2-3 tablespoons minced fresh cilantro
¼ teaspoon (1.25 mL) sugar
12 ounces (336 g) angel hair pasta, cooked
Grated Parmesan cheese for serving (optional)

 

1.
In a large, heavy, non-aluminum saucepan, heat the oil over medium heat. Add the onions and garlic and sauté for 10 to 12 minutes, stirring occasionally, until tender. Add the tomatoes, Tabasco Sauce, salt, cilantro,
and sugar and bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes, until the mixture is slightly thickened.

2.
Place the hot, cooked pasta on a heated serving platter and top it with the sauce. Sprinkle with Parmesan cheese if desired.

Yield: 2-3 servings

Heat Scale: Medium

 

½ pound (224 g) angel hair pasta
1 tablespoon (15 mL) olive oil
3 cloves commercial chile-pickled garlic, or more to taste, chopped
2 fresh medium tomatoes, cut in half, squeezed to remove excess liquid and seeds, and roughly chopped
6 tablespoons (90 mL) garlic-flavored hot sauce or salsa from Chapter 2

 

1.
Cook the pasta according to the package directions, set it aside, and keep it warm.

2.
In a skillet, heat the olive oil over low heat. Add the garlic and sauté for 1 minute. Add the tomato and cook for 5 minutes. Add the salsa or hot sauce and heat through. In a bowl, toss the pasta and sauce together.

Yield: 6 servings

Heat Scale: Medium

 

4 tablespoons (60 mL) crushed red New Mexican chile
½ cup (118 mL) oil-packed sun-dried tomatoes, slivered
1 cup (236 mL) black olives, cured in oil, pitted, and halved
½ cup (118 mL) fresh basil, chopped
½ cup (118 mL) fresh Italian parsley, chopped
1 tablespoon (15 mL) grated lemon peel
3 cloves garlic, peeled and minced
½ cup (118 mL) olive oil
2 tablespoons (30 mL) oil from the tomatoes (or substitute olive oil)
2 teaspoons (10 mL) freshly ground black pepper
4 quarts (3.8 L) salted water
1 pound (454 g) penne pasta
12 ounces (336 g) Parmesan cheese, grated

1.
In a bowl, combine the chile, tomatoes, olives, basil, parsley, lemon peel, garlic, olive oil, tomato oil, and pepper and let the mixture sit at room temperature for a couple of hours to blend the flavors.

2.
Bring the salted water to a boil, add the pasta, and cook it until al dente. Drain the pasta.

3.
Toss the pasta with the sauce and cheese until well coated and serve.

Yield: 4 servings

Heat Scale: Medium

 

1 pound (454 g) fresh cherry tomatoes (or ¼ pound [113 g] sun-dried cherry tomatoes)
½ cup (118 mL) olive oil
3 cloves garlic, peeled and minced
2 teaspoons (10 mL) hot red chile flakes (such as crushed piquins)
Salt, to taste
Freshly ground black pepper, to taste
1 pound (454 g) spaghetti Italian parsley leaves for garnish
Grated pecorino, romano, or Parmesan cheese for garnish

 

1.
Preheat the oven to 375°F (190°C).

2.
Place cherry tomatoes on a baking sheet and bake for 5 minutes. Remove them from the oven and allow them to cool for 15 minutes. Cut the tomatoes in half, keeping the seeds and skin.

3.
In a sauté pan, heat the olive oil over medium heat. Add the garlic and sauté for 2 minutes. Increase the heat to high, add the tomatoes, and sauté for 5 minutes. Sprinkle with the pepper flakes and the salt and pepper.

4.
Bring a large pot of salted water to a boil. Add the spaghetti and cook until it is al dente. Drain the pasta and toss it with the tomato mixture. Sprinkle the Italian parsley and the cheese on top.

Yield: 2 servings

Heat Scale: Varies