Spicy Spaghetti
This dish shocked me. Really shocked me. I couldn’t get over how delicious it was. I thought about it the next day, wishing I had another pepper so I could make it again. I did… two days later after a trip to the grocery store. However, I couldn’t find the same pepper and tried substituting… oy. Choose your pepper carefully. The jalapeno is much too mild for me, the serrano nearly knocked me out, but that California red chili pepper (no, not Anthony Kiedis) was perfect. I think we might be having this dish weekly.
Spaghetti with garlic, oil, and chili, adapted from Rachel Eats
8 oz. thin spaghetti
4 – 8 garlic cloves, crushed or diced (depending on taste)
4 – 8 T extra-virgin olive oil
1 diced red pepper, seeded if desired (or serrano or jalapeno, depending on taste)
pinch of crushed red pepper
salt and pepper to taste
Garnish
4 oz. bacon, sliced in 1/4 in. strips
4 oz. mushrooms
parsley
While waiting for the water to boil, saute bacon and mushrooms until golden and set aside. Cook spaghetti until just al dente (~ 4-6 min). Meanwhile, saute the pepper, crushed red pepper, and garlic (added 1 min later) in 1 – 2 T of olive oil until fragrant and cooked through. Using tongs, transfer the pasta into the saute pan and toss with remaining olive oil – add enough to coat it thoroughly and keep it moving on the pan. Add in fresh parsley. Salt and pepper to taste. Garnish each plate with a spoonful of bacon and mushroom.
Bestest ever, even without the bacon mushroom garnish. Good eats.