Spicy Pasta Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz cavatappi and cook according to package instructions until just shy of al dente (about 1–2 minutes less than package time). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

When the sauce is ready, add the drained pasta to the skillet and toss to coat. If the sauce seems too thick, add reserved pasta water 2–4 tablespoons at a time until desired consistency is reached. Stir in 2 tablespoons chopped parsley and 1 cup grated Parmesan; adjust seasoning with freshly ground black pepper and additional salt if needed. Serve immediately with extra Parmesan and a sprinkle of red pepper flakes if desired.

Heat a large deep skillet or sauté pan over medium heat. Add 2 tbs olive oil and 1 tbs butter. Once the butter has melted and is foaming slightly, add 1 cup small-diced yellow onion and sauté, stirring occasionally, until translucent and beginning to brown at the edges, about 5–6 minutes.

Add 3 minced garlic cloves, 1 tsp crushed red pepper flakes, 1/2 tsp smoked paprika and 1/2 tsp dried oregano. Sauté for 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add 8 oz sliced mushrooms to the pan. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 5–7 minutes. Season lightly with a pinch of salt while cooking.

Pour in 1/2 cup white wine (or substitute 1/2 cup stock). Scrape any browned bits from the bottom of the pan with a wooden spoon and simmer until the liquid is reduced by about half, 2–3 minutes.

Stir in 1 tbs tomato paste and cook for 1 minute to remove raw flavor. Add 1/2 cup julienned sun-dried tomatoes and 1 cup julienned roasted red bell peppers; cook 1–2 minutes to warm them through and meld flavors.

Pour in 1 cup heavy cream and 1/2 cup low-sodium chicken or vegetable stock. Stir to combine and bring the mixture to a gentle simmer over medium-low heat. Allow the sauce to reduce and thicken slightly, about 4–6 minutes. Taste and add 1 tsp salt (adjust to taste) and additional crushed red pepper flakes if you want more heat.

Reduce heat to low. If using optional cooked protein (8 oz sliced Italian sausage or cooked chicken), add it now to warm through for 2–3 minutes so flavors meld. Keep the sauce at a gentle simmer until ready to combine with pasta.

If using raw sausage: remove casings and brown in a separate skillet over medium heat until fully cooked and slightly caramelized, about 7–9 minutes. Drain excess fat and add sausage to the sauce at the step above to finish cooking together. If using pre-cooked chicken, warm slices in the sauce for 2–3 minutes.