Fresh Pasta and Spicy Pasta Dishes

Here are our recipes for Fresh Pasta . Broccoli Ham Chili Pasta . Sausage Tomatoes Chili Pasta

Pasta with Hot Chillies and Broccoli

Ingredients

Preparation

1. In a large frying pan heat olive oil and throw in the chillies and cook them at med heat until they are BLACK (this is important). They shouldn't be burnt to a crisp just nicely blackened.
2. Throw in the ham and cook until the pieces are quite leathery. (No...I'm not kidding.)
3. Throw in the garlic at the last minute or so of cooking the ham so it doesn't burn. (Nothing worse than burnt garlic).
4. Cook spaghettini in boiling water for as long as it takes to make it al dente. (6 minutes?)
5. Throw a ladle full of hot pasta pasta water into skillet about 3 minutes before pasta is done. Toss in broccoli.
6. Drain pasta. (You want a bit of water left in the pasta - it takes the cheese and turns it into a coating sauce) Throw hot cooked pasta into skillet. Toss for only 30 or so seconds.
7. Throw (looks like we throw everything doesn't it? - we do) in the cheese and toss everything together. Salt - yes you will still need lots of salt even though there is lots of Parmesan cheese. Hot chillies seem to need more salt for some reason. -tph

I leave the chillies uneaten because I'm a wimp. But the pasta is permeated with hot spiciness. I know people who do eat them, squealing with delight. The claim is that the blackened chillies take on an amazing toasty flavour. edit April 2007: Newsflash! I have started to eat the chillies!! (only one or two, nibbling tiny bits at a time...) And it's true. They are wonderful and do indeed have an amazing toasty flavour. -ejm

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Pasta with Tomatoes, Chillies, Sausage

makes enough for 2 - we often make the sauce a couple of hours before cooking the pasta.

Ingredients

Preparation

1. In a small pot, heat about 1 Tbsp olive oil and throw in the chillies and cook them at med heat until they are BLACK (this is important). They shouldn't be burnt to a crisp just nicely blackened.
2. In a large non-aluminum frying pan, heat 2-3 Tbsp olive oil. Throw in the sausage and cook until the pieces are quite brown and almost crispy (No...I'm not kidding).
3. Throw in onions and saute til soft; add the garlic at the last minute or so of cooking so the garlic doesn't burn. (Nothing worse than burnt garlic).
4. Throw in tomatoes, red wine (or vodka) salt and pepper. Add chillies and their oil. Let simmer til the tomatoes are soft. (You can take this off the heat at this point and store it in the pan til it is time to cook the pasta.)
5. Cook spaghettini in boiling water for as long as it takes to make it al dente. (6 minutes?) Throw hot cooked pasta into skillet after draining. Toss for only 30 or so seconds.
6. Throw (looks like we throw everything doesn't it? - we do) in the olives and toss everything together. Garnish with little pieces of goat cheese for extra richness. -tph

Serve with green salad and beer. You may want to make this with fewer chillies if you are unused to hot food. The pasta gets permeated with hot spiciness. In our household, all the chillies get eaten (and sometimes there are complaints that there weren't enough chillies). I eat one chilli very gradually over the course of the dinner. The blackened chillies take on an amazing toasty flavor. -ejm

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Egg Noodles - Fresh Pasta

Preparation

1. Mix flours together. Stir eggs in with a fork. Knead with hands to form a ball. Cover tightly with plastic and allow to sit on counter for a couple of hours.
2. Put dough through handcrank pasta maker. Leave as sheets for lasagne, ravioli and manicotti or cut each sheet into spaghettini or linguine. Lay loosely on a tray. Sprinkle a little flour over top to keep the pasta from sticking to itself.
3. In a large pot, boil well-salted water. Add noodles cooking them until just tender (very short time). Drain and toss in your favourite sauce.

Serve with your favourite sauce. Fresh egg noodles are wonderful tossed in butter and sage and served as a sidedish with grilled meat as well. Or tossed in butter and toasted poppy seeds to go with goulash or Beef Stroganov. They are also brilliant in Asian flavoured chicken broth.

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ejm (aka llizard) 2000, 2004, 2007, 2010
Toronto Ontario Canada