John's Hot-and-Hoppin' Cavatappi |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Be sure to use the hot pepper sauce that we call for because it contains whole peppers packed in vinegar. Using red-colored hot sauce won't yield good results. Ingredients:
2 cups water |
1 1/2 cups frozen black-eyed peas |
1 teaspoon dried thyme |
2 bay leaves |
1/2 cup chopped sun-dried tomatoes, packed without oil |
1 1/2 teaspoons hot pepper sauce (such as cajun chef) |
4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta) |
1/2 cup sliced green onions |
1/2 cup chopped fresh parsley |
3 ounces very thinly sliced prosciutto or lean ham, chopped |
1/4 cup hot pepper sauce (such as cajun chef) |
1 tablespoon extra-virgin olive oil |
1/2 teaspoon dry mustard |
2 tablespoons finely chopped fresh green chile or canned chopped green chiles, drained |
3 garlic cloves, minced |
Directions:
1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Add tomatoes and 1 1/2 teaspoons pepper sauce; simmer 5 minutes or until tomatoes are tender. Drain black-eyed pea mixture in a colander over a bowl, reserving 2 tablespoons cooking liquid. Discard bay leaves.
2. Combine black-eyed pea mixture, pasta, onions, parsley, and prosciutto in a large bowl. Combine reserved cooking liquid, 1/4 cup pepper sauce, and remaining ingredients in a small bowl, and stir well with a whisk. Pour chile mixture over pasta mixture, and toss well. Serve warm or at room temperature.
|
|