I’ve been after my roommate for ages to get this recipe but because she just wings it I’ve never been able to get a solid recipe down that I (and you) could replicate. Luckily, I was able to carefully shadow her creating this versatile dish while she was visiting my home state over winter break, and was able to steal her secret formula.
Edward Abbey once said, “wilderness is not a luxury but a necessity of the human spirit, and as vital to our lives as water and good bread.”
This sentiment is one that I forget all too often, so this year my resolution is to get outdoors often enough that the joy of traversing the natural world is not forgotten upon my soul.
When we weren’t being tourists or exploring the outdoors, we of course cooked — a lot. One of the dishes we cooked was one of Chelsea’s famous recipes: spicy pasta.
Something I love about it is that you can really modify it based on your own tastes and pantry ingredients. The secret ingredient in this recipe though is the alcohol—you simply must use either the wine or the liquor!
I was on the run when I took photos of this batch, so don’t be surprised if you come back to this recipe in a few weeks with new, more “artistic” photos of this Spicy Pasta recipe! Goodness knows that we make it often enough.
- ½ lb. pasta (farfalle, rigatoni, or penne).
- 1 Tbsp. Olive Oil
- 6 cloves of garlic, pressed (yes, 6)
- 1 lb. Italian or country sausage (mild or hot)
- 1 jar of Classico spaghetti sauce (in order of increasing spiciness: traditional, garlic-basil, arrabbiata.)
- 1 can of fire-roasted garlic diced Hunts tomatoes
- ½ tsp oregano
- ½ tsp basil
- ¼ tsp cayenne
- ¼ tsp paprika
- ¼ to ½ cup red wine or brandy or vodka*
- Prepare the noodles as directed by the box. After draining the water, add a splash of olive oil to coat the noodles.
- Saute the garlic with the meat. As the meat is browning, add the oregano.
- Pour in the sauce, bring to a simmer, then add the canned tomatoes.
- Once that comes to a simmer, ad the remaining spices and the alcohol of choice. Continue simmering until you reach your desired thickness.
- Serve over pasta and add parmesan cheese.
In coming up with a good music pairing for this recipe, Scott and I racked our brains over an artist and song that could communicate “versatile” and “spicy.” The solution? Ricky Martin singing “Livin’ La Vida Loca.” Need I say more? 😛