My boyfriend loves spicy food, and luckily I do too! He recently infused vodka with jalapeños, serranos and garlic. And wow is it hot! Makes a heck of a Bloody Mary. But he ingeniously dashed a bit of it into this spicy pasta dish, which he made us for dinner. This simple pasta dish combines big swirly noodles, sweet tomatoes, and spicy ingredients, topped with cool cheese.
If you really like to feel the heat, simply add more hot sauce, more peppers, or more spicy vodka! I liked the warm, building heat of this dish, and it paired well with a mixed greens salad, topped with a red wine vinaigrette I happened to make over the weekend.
I’m always grateful when Chris cooks dinner, especially on a night I teach Zumba! Thanks to my honey :)
Spicy Pasta, adapted from All Recipes
- 1 lb spiral pasta – Chris used vegetable trottole pasta
- 1 tbsp oilve oil
- 1 clove garlic, minced
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1/4 onion, diced
- 3 red Fresno peppers, diced (keep some seeds for spice!)
- 1 14.5 oz can diced tomatoes, juices drained
- 4 oz cherry tomatoes, halved
- 1 tbsp extra hot sauce
- 1 oz jalapeño vodka (optional – he happened to have made some a few weeks earlier!)
- salt and pepper, to taste
- 1 ball fresh mozzarella, diced
In a large pot, bring water to boil. Cook pasta to al dente, according to package directions. Drain, and return to the pot.
While that boils, heat oil in a saucepan over medium heat. Saute the garlic with the basil and Italian seasoning for 5 minutes. Add the diced onion and pepper – cook until tender. Stir in tomatoes, hot sauce and vodka (if using). Let simmer for 5 minutes.
Pour the tomato mixture over the pasta and toss. Sprinkle with sea salt and freshly cracked black pepper. Serve and top with mozzarella – one ounce per serving. Enjoy!