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This recipe was a chance to prove to my boyfriend that I CAN make spicy food! I think he just likes to pretend that hes so rough and tough and nothing is spicy enough for him. Its all an act but thats okay, I know he really liked this dish! Its another one from Rachael Rays new Cookbook Look and Cook. I did change this up quite a bit so Im going to give you my version of this recipe. The original recipe was very saucy and used a can of crushed tomatoes. I thought it would be nice to do something different and have a lighter sauce that really focused on the peppers. My version uses an odd ingredient...marinated tuscan peppers also called pepperoncini. These are the peppers youll find on an antipasto platter or in giardineria. Ive really been trying to find ways to use them because I find that they have a lot of flavor. Their texture is a little off and they are almost waxy and dont have a meaty texture. However, if you slice them thin enough they will incorporate their flavor and you will barely notice them by sight. The liquid that they are packed in has a lot of flavor and heat as well. Its vinegary and its definitely a good thing! Next time Im going to thinly slice some fennel and cook it with the peppers and onions. I cant wait to try that!




Spicy Spaghetti with Three Peppers and Onions

Inspired by Rachael Rays Recipe in Look and Cook


Ingredients:

1 pound spaghetti
extra virgin olive oil
1 large red bell pepper, quartered lengthwise seeded, and thinly sliced
2 cubanelle peppers, halved lengthwise, seeded, and thinly sliced
6 marinated tuscan peppers, tops cut off, seeded and thinly sliced
1 large vidalia onion, thinly sliced
4 cloves garlic, minced
1/2 cup - 3/4 cup of tuscan pepper liquid
1 tbsp tomato paste
2 tbsp butter
about 1/2 cup chicken stock or pasta water (or both)
2 tbsp basil (dorat frozen cubes)
romano cheese
salt and pepper
1 tsp crushed red pepper flakes

Directions:

Bring a large pot of water to a boil, salt the water and cook the spaghetti until al dente.

While water is coming to a boil, heat EVOO in a large skilled over medium-high heat. Add onions, red and cubanelle peppers as you slice them, stirring occasionally. When onions and peppers are softened (about 10 minutes) push veggies aside and add butter garlic, crushed red pepper and tuscan peppers to the center of the pan. Continue to cook for a few minutes and then add tomato paste and basil. Stir to combine. Add salt and black pepper. Add juice from peppers, and stir. Let it cook for a minute and add some chicken stock as needed. Let continue to cook on low until pasta is ready.

Strain pasta (reserving some pasta water)when it is slightly undercooked. Add to peppers and toss to combine and coat pasta with the sauce. Add a ladle of pasta water if needed. Toss with some romano cheese.


Click here for a printable recipe.

I still had some cooked spaghetti squash left, so it went into this casserole. Very nice! You could serve it as a side dish with plainly cooked fish or chicken, but its rich enough to make a good vegetarian main dish as well, which is how we had it. A green salad or steamed green vegetable will complete the meal. 

4 to 6 servings
1 hour prep time, plus 1 hour to pre-cook the squash,
not including cooling time


4 cups cooked, loosened spaghetti squash strands
8 to 12 button mushrooms
2 large shallots
2 large cloves of garlic
1/4 cup chopped dried tomatoes
2 tablespoons mild vegetable oil
1 teaspoon rubbed basil
2 cups chicken or vegetable stock
2 teaspoons arrowroot or cornstarch
salt & freshly ground black pepper to taste
140 grams (5 ish ounces) chevre (soft goat cheese)
2 tablespoons bread crumbs
1 teaspoon butter

Pierce the spaghetti squash with a fork, and roast it at 350°F (on a tray) for about hour, until soft. Let cool, then cut in half and discard the seeds. Loosen the strands of squash from the shell with a fork, and discard the shell.

Preheat the ovent to 350°F. Wash, trim and slice the mushrooms. Peel and dice the shallots. Peel and mince the garlic. Chop the tomatoes.

Heat the oil in a large skillet. Cook the mushrooms and shallots until quite soft and slightly browned, stirring regularly. Add the minced garlic and basil, and cook for a minute or so longer. Add the dried tomatoes and most of the chicken stock. Mix the arrowroot in with the remaining chicken stock, and when the vegetables have simmered for a few minutes and the tomatoes look softened, stir in the remaining stock with the cornstarch. Season with salt and pepper to taste; the amount of salt will be affected by whether your chicken stock is already salted or not. Mix in the chevre, until it is completely dissolved.

Oil a 2 quart casserole dish (8" x 11" baking dish). Mix the spaghetti squash with the sauce and spread it in the prepared pan. Sprinkle it with the breadcrumbs and dot with the butter. Bake for about 45 minutes, until browned and bubbly around the edges.





Last year at this time I made Crisp Winter Salad with Cottage Cheese Dressing.