Ingredient - Pasta
Mongolian Asian Noodle Salad
This salad makes an excellent first course or a spicy accompaniment to any Chinese meal, meatless or not. This is a very basic recipe can add whatever ingredients you desire such as blanched Chinese pea pods.
This minestrone is so vegetarian it’s almost vegan (except for those pesky little orzos)! Serve it with a hamburger (just kidding—make that a veggie burger) or with a side salad and some crusty bread. Read Dave DeWitt's entire spicy spring soup article here.
Sambal is becoming more common, a spicy Malaysian chile paste that is widely used for a lot of Asian cuisine. You can find it in the Asian food aisle of any well-stocked grocery store. A generally straightforward mix of chiles, salt and vinegar (some have garlic and/or sugar), sambal can best be described as an Asian harrissa. It’s different from Sriracha in that it is nice and chunky with lots of seeds and bits of chile. It makes for a great shortcut to Arrabbiata and here’s the simple way to do it.
Read more about spicy pasta in Dave Mau's article here.
Note the lack of tomatoes in this pasta. The dish depends heavily upon the flavor of the chiles.
This recipe is from John Hard of CaJohn's Fiery Foods.
You have to make your own gnocchi for this recipe, but it doesn’t really take that long to do.
Puttanesca, or the prostitute's pasta, was so named because it's so quick and easy to make that working ladies could prepare it between clients. This is a favorite summer entree of mine because it takes advantage of fresh vine-ripened tomatoes.
This is a fun dish to prepare and to watch. This dish is good to make when you have your friends over for dinner.
Originally served at the restaurant Barbacoa in Newport Beach, California, this pasta has the flavors of the Caribbean.
The variety of cheeses in this upscale and tasty dish make it dangerously delicious! The chiles in the dish, as well as the flavored pasta, add a subtle punch and contrasts nicely with the cheeses and the herbs.
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