Best Spicy Parrot Pasta Recipes

FIERY ANGEL HAIR PASTA

Fiery Angel Hair Pasta image

Provided by Giada De Laurentiis

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan
2 cups olive oil
4 teaspoons dried crushed red pepper flakes

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

SPICY PENNE ARRABBIATA RECIPE

Spicy Penne Arrabbiata Recipe image

This penne arrabbiata recipe brings the classic Italian dish to a whole new level with lots of chili flakes and extra spicy peppers. If you like your pasta spicy, this is for you!

Provided by Mike Hultquist

Categories Main Course

Number Of Ingredients 12

Ingredients

1 tbsp olive oil (plus more for serving)
1 small onion (chopped)
1 spicy pepper of your choice
2 red Fresno peppers (chopped)
3 cloves garlic (crushed)
1 tsp spicy red pepper flakes (plus more for serving (for an even spicier version, use fiery ghost pepper flakes))
1 14-oz can diced tomatoes ((for a saucier version, use 2-3 cans, or add tomato sauce))
¾ cup cherry tomatoes
4 oz hot soppressata (chopped)
Salt and pepper to taste
1 lb pasta noodles (I used penne)
Fresh chopped basil (for serving)

Steps:

Heat a large pan to medium heat and add the olive oil.
Add the onion and peppers. Cook them down for 5 minutes or until soft.
Add the garlic and pepper flakes; stir to coat. Cook until fragrant, about a minute. Add the diced tomatoes, cherry tomatoes and hot soppressata. Season with salt and pepper. Stir and reduce the heat to a simmer. Simmer for 15 minutes.
While the sauce is cooking, prepare your noodles according to the packaging instructions. Drain, but reserve about a cup (240 mof the pasta water. Stir a half cup (120 mof the pasta water into the sauce to loosen it up. Stir in more pasta water, if needed.
Stir in the noodles, then garnish with fresh chopped basil and extra crushed red pepper. Drizzle with extra olive oil and serve.

Nutrition Facts : Calories 611 kcal, Carbohydrate 95 g, Protein 23 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 671 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

SPICY PARROT PASTA

Spicy Parrot Pasta image

Make and share this Spicy Parrot Pasta recipe from Food.com.

Provided by Bethany P.

Categories Lunch/Snacks

Time 20m

Yield 2 2, 2 serving(s)

Number Of Ingredients 7

Ingredients

spaghetti, serving for 1 person, one small handful
2 teaspoons cayenne pepper
1 1/2 tablespoons crushed red pepper flakes
1 teaspoon ground cumin
2 tablespoons vegetables, of your choice. i.e. carrots, broccoli, peas, green beans, Swiss chard. Etc
2 tablespoons salmon or 2 tablespoons protine of your choice. i.e. fish, chicken, turkey, eggs Etc
3 -4 cups water for boiling pasta

Steps:

Add water and pasta to a small pot.
Add the cayenne, hot pepper flakes, and cumin to the water and pasta.
Bring to a boil at high heat. Reduce to med-high to med and allow to cook for 8-10 minute Stirring occasionally.
While pasta is cooking, use a steamer on the stove or via microwave to cook or heat up the veggies. (You can use veggies from your own dinner before adding butter Etc).
Drain pasta. DO NOT RINSE PASTA.
Place pasta in an appropriate bowl, add veggies and meat.
Allow "meal" to cool for about 5-10 minute.
Serve and watch your parrot enjoy! ❤️.

Nutrition Facts : Calories 532.8, Fat 2.8, SaturatedFat 0.5, Sodium 12.2, Carbohydrate 106.9, Fiber 5.6, Sugar 4.7, Protein 18.8

PASTA SUBITO BY LUCIANO PAVAROTTI

Pasta Subito by Luciano Pavarotti image

I tore this recipe out of a "Travel and Leisure Magazine" in December of 1993 on one of my trips to Europe on business. At the time it was the most popular recipe they ever published. I hope you enjoy it as much as we do. We generally serve freshly grated parmigiano reggiano cheese with the dish.

Provided by Mike G.

Categories < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 large tomatoes, ripe, peeled, seeded and chopped
1/4 cup flat-leaf Italian parsley, coarsely chopped
3 leaves fresh basil, chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground black pepper, to taste
1 lb spaghetti

Steps:

First, sing the tenor part of an opera (preferably Verde). Then go to a friends house and find a large mixing bowl. Lovenly place all the ingredients (per favore, not the spaghetti) into the bowl and mix with an available device - not your hands please.
Meanwhile, cook the spaghetti in plenty of rapidly boiling water, but not until it's mush, rather al dentissimo, on the hard side. Drain please.
Now caro, take the largest available bowl and mix the steaming hot spaghetti and the sauce with speed and precision. Put it on the table, pour a big glass of Brunello di Montalcino (at least 20 years old) and, for the moment, disregard the world around you.