Monday, August 16, 2010
0 Recipe #164: Fettuccine in a Spicy White Sauce
This recipe is for all the spicy food lovers out there.... Next time you think about making arrabiata sauce as the usual go-to pasta dish, try this recipe instead. It's just as spicy & flavorful, but is a refreshing alternative to other spicy (pasta) dishes. It goes nicely over seafood, or can stand alone in its own right.
Fettuccine in a Spicy White Sauce
1/2 Tbsp. extra virgin olive oil
2 Tbsp. scallions, thinly sliced crosswise into small rounds (about 2 small scallions)
1/2 Tbsp. jalapeño pepper, seeded, ribbed, & finely minced (about 1/2 small jalapeño pepper)
1 large fresh bay leaf
2 Tbsp. fresh basil leaves, roughly chopped & tightly packed
1 Tbsp. fresh marjoram leaves, roughly chopped & tightly packed
1 Tbsp. fresh oregano leaves, roughly chopped & tightly packed
1/2 Tbsp. fresh thyme leaves, tightly packed
1 Tbsp. tomato paste
1/3 c. (Monterey) Pepper Jack cheese, shredded & melted, mixed through
1/4 c. freshly shredded Parmegiano-Regiano cheese, sprinkled on top
1 tsp. unsalted butter
1/8 tsp. ground black pepper, or to taste
1 Tbsp. pignoli/pine nuts, lightly toasted
Directions: In a large (12-13") sauté pan, sauté scallions & jalapeño pepper in olive oil on low heat until soft, about 4-5 minutes. Stir occasionally.
After vegetables have adequately softened, deglaze the pan with white wine, adding 1/2 c. at a time, making sure that each addition is absorbed before adding more. While deglazing, add bay leaf and all fresh spices. Quickly stir in fettuccine & tomato paste and continue to cook, being careful not to burn pasta. Add cheese & butter, stirring until they've melted. Remove from heat, season with salt & pepper, stir in lemon juice & peperoncini, & sprinkle with pignoli/pine nuts. If desired, garnish with additional, diced jalapeño pepper (i.e., remaining 1/2 pepper) & additional basil. Serve.