Spicy Angel Hair Pasta Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
• Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours

Steps:

• Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
• Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the pasta cooking liquid.
• Stir together the chili oil, parsley, lemon zest and juice, and salt in a large bowl. Add the angel hair pasta and toss with enough reserved cooking liquid to moisten; you probably won't need more than 1/4 cup or so. Season the pasta with more salt and with red pepper flakes to taste. Transfer to individual bowls, sprinkle with the Parmesan cheese, and serve.

Steps:

• Bring a large pot of salted water to a boil.
• Put the tomatoes in a large bowl. Heat the olive oil and garlic in a small saucepan over medium heat until the garlic is translucent, but not at all browned, 1 to 2 minutes. Stir in the crushed red pepper flakes, then pour the garlic oil over the tomatoes. Add 1 teaspoon salt and toss to coat.
• Cook the pasta according to package directions. Transfer the pasta directly from the boiling water to the bowl with the tomatoes using a pasta fork or tongs. Sprinkle in the Parmesan and some of the basil and toss to coat; let stand 5 minutes so that the sauce absorbs slightly. Top with the remaining basil and a little additional olive oil and serve with additional Parmesan.

Steps:

• In a Dutch oven, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain. Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently., Gradually add spinach. Cook and stir until pasta is tender and spinach is wilted, 2-3 minutes. In a small bowl, combine the flour, pepper and cream until smooth; gradually stir into pasta mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.

Steps:

• In a mixing bowl, combine the garlic, oil, tomato sauce, vinegar, basil, salt, and cayenne pepper.
• Remove 2/3- 3/4 of this mixture and put it in a small saucepan; set aside.
• Add the shrimp to the remaining sauce that's still in the bowl.
• Mix to coat the shrimp.
• Cover and allow to marinate for 30-60 minutes in the refrigerator.
• Cook the pasta as directed.
• Drain and put in a large bowl.
• While the pasta is cooking, simmer the reserved sauce mixture in the saucepan on low heat.
• Since there is only a small amount in the pan, watch this carefully and stir often to ensure it doesn't burn.
• *Forthe following step, if you need to you can add a small bit of water or oil, but as long as your pan has a good coating, it should not be necessary.
• *Heat a large nonstick pan to medium-high heat, and add the peas.
• Stir constantly, and cook until almost tender-crisp, but not quite done.
• This should only take a few minutes.
• Remove the shrimp from the marinade and add to the pan.
• Continue stirring and cook only until the shrimp are heated through.
• Add the sauce and shrimp& pea mixture to the pasta, and toss to coat thoroughly.
• Top with parsley, cheese, and black pepper.

Steps:

• In a small saucepan over medium-low heat, heat the butter, garlic and cayenne.
• Cook until the garlic is soft, about 3 minutes.
• Add the wine, raise the heat to high, and cook until reduced by half.
• Allow to cool.
• Stir in 2 tbl.
• of the parsley.
• Pour the butter mixture over the shrimp.
• Add the salt and toss everything to coat evenly.
• Grill the shrimp over high heat (or you can cook in a skillet on the stove, but they are better on the grill), turning once, until just cooked and opaque, about 3-4 minutes total.
• Meanwhile, cook the pasta al-dente.
• Drain and toss with the olive oil, parmesan and remaining parsley.
• Transfer the shrimp to a bowl and squeeze the lemon over them.
• Toss.
• To serve, put a bed of pasta on each plate and top with 4 large shrimp, and a sprig of parsley.