food The big badass pasta thread

[JoynersHotPeppers]

I did some stuff last night...nothing special
 
Shrimp Fra Diavlo...
 

 

 

 
When peeling the shrimp I of course squeezed all the goodies out of the heads to add back to the sauce. 

 

[Essegi]

I did some stuff last night...nothing special

Are you kidding? That could be the best dish of that thread!
Sometimes i eat in restaurants spaghetti allo scoglio that are similar, add clams and mussels and some other but the rest is similar.
Really one od the best things ever!
 

I really don't eat much pasta Essi but I love pesto loooooong time.
 
The more garlic the better. 
 
I'd take that pesto and slap it on some whole wheat bruschetta with some sun dried tomato and really good olive oil to drizzle on it.
 
But since I'm fantasizing out loud, just gimme' that plate of pasta di pesto. 
 
mangio!

Just put it on pizza with pomodorini and stracchino and it's really great!
For some reason boiled potatoes and oil for me sucks, so that time i didn't added more...

 

[texas blues]

Si senor.
 
I'd could do that with little tomato's.
 
Potato's?
 
The only time I boil them is when I am blanching them and then roast them.
 
With olive oil, garlic and rosemary/thyme.
 
Super bueno!

 

[Essegi]

Again strangolapreti. In general i don't eat that often, that abundance is a welcomed rule breaker.
 

 
That time condiment is gorgonzola mascarpone (TD leftover), stracchino and milk:

Black and hot pepper powder too...
 
Prepared also some oil with sage:

 
Added more stracchino:

 
Cooked and added some cinnamon

A bit of cinnamon (i wasn't interested in cinnamon taste, but gorgonzola and sage, while being great together, sometimes develop a bitter taste, just to counter that. I hate bitter).
 
Spadellare!

 

[Essegi]

Today i've found a good price for Molisana spaghettoni alla chitarra. Result:

 
I had still some schiaffoni (big slaps) to finish, so i made a simple sauce: pan fty a scallot and a clove of garlic, then salt and black pepper. I've cut 1 red pod and one green pod of some hot pepper that i bought at the market... Not so hot, but still hot and big, so heat factor was nice. Well, cooked also these 2 pods with that, then some tomato a pezzettoni... And used schiaffoni as sauce holders. Then fresh parsley on top.
 

 

 
That stuff begged very very hard for shrimps. I need to redo with that asap.

 

[Penny]

Yummy looking pasta dishes!!

 

[FreeportBum]

 

[Essegi]

Nice!
 

Yummy looking pasta dishes!!

Thanks!
 
Ok, i couldn't wait so i did the improved version. I used mussels too.
Never cooked mussels or shrimps before...
 

Missing parsley and bp in pic... That peppers aren't bad.
 
Process:

Pan fry scallots,  add salt and black pepper and garlic, add hot peppers, add shrimps, add white wine, when it dries add mussels and other wine. When it's dried add tomato. Add spaghetti, cook a bit, turn off fire, add parsley.
 
Final dish with more parsley:
 

 

[geeme]

There is lots of awesomeness going on in this thread. Still…. I am left pondering the items in the background of PIC1's post a page back: http://thehotpepper.com/topic/43655-the-big-badass-pasta-thread/?p=969352 - No one else noticed that something else was going on there? 

 

[Essegi]

There is lots of awesomeness going on in this thread. Still…. I am left pondering the items in the background of PIC1's post a page back: http://thehotpepper.com/topic/43655-the-big-badass-pasta-thread/?p=969352 - No one else noticed that something else was going on there? 

He's so awesome that double awesomeness is normal in his pics!

 

[Penny]

That sure looks yummy....even with the seafood.

 

[JoynersHotPeppers]

Pasta night, Thai blend meat sauce over a bed of linguine finished with a dusting of Thai blend.
 

 

[The Hot Pepper]

Thanks for not ladling sauce on top of plain noodles and serving... and I always need a sharp/salty cheese with a bolognese or ragu. The cheese acts as the salt. Nicely done.
 
What spice?

 

[JoynersHotPeppers]

Thanks for not ladling sauce on top of plain noodles and serving... and I always need a sharp/salty cheese with a bolognese or ragu. The cheese acts as the salt. Nicely done.
 
What spice?

Most welcome, Thai blend. I missed the copy/paste with the picture. I usually always finish the noodles in the sauce, levels apart from ladling over dry noodles. 

 

[The Hot Pepper]

Got to. They are sponges for the sauce when on the heat, a splash of pasta water even helps. Gets it all incorporated, and then twist with the tongs onto the plate... remaining sauce on top... perfecto!

 

[JayT]

Looks great.  I smashed my craving for pasta with red sauce last night.  Ironically, I used Joyners Thai Blend in mine sauce too!

 

[JoynersHotPeppers]

Looks great.  I smashed my craving for pasta with red sauce last night.  Ironically, I used Joyners Thai Blend in mine sauce too!

I swear it takes normal pasta and puts it over the top. The wife is traveling and I sent a jar with her, she used it tonight in a restaurant. We have used roughly 3 ounces since 1/1/14 in our cooking lol.

 

[The Hot Pepper]

Heh. I just used the fruit smoked non-superhots in spaghetti w/green olives.

And... it's gone!

 

[JoynersHotPeppers]

 

[JayT]

Stroprazetti with grilled chicken, asparagus, grape tomatoes, mushrooms, spinach, shallot, garlic, olive oil, and parmesan cheese.  I even ate salad!