Tuesday, September 9, 2008

snakebite pasta

So this recipe really varies for us. Tonight I made dinner so here it goes

Snakebite pasta

Garlic Cheese Tortellini (2 store bought packages)
Buitoni vodka pasta sauce
1 can black beans drained and rinsed
two ears of roasted corn, kernels cut from the cobs
4 jalapeno pepper slices, diced (from a jar)
5 pieces of roasted peppers, diced (Trader Joes jar)
1 chili in adobo sauce (canned)
splash of hot sauce

Boil water and cook tortellini
In a sauce pan add vodka sauce and the rest of the ingredients, heat through
Drain tortellini and add the vodka sauce, veggie mixture

Eat :) I didn't find it very spicy (because I made it) I avoided throwing in a lot of the seeds from the chili in adobo can. DH adds more chilis and I think he throws in cheese.


2 comments:

anthonydpaul said...

Penne, not tortellini

anthonydpaul said...

Instead of vodka sauce, I use alfredo, in which I blend a whole jalapeno and a couple of the chilies in adobo (and skip the hot sauce). The cheese goes on top.

This is a foundation recipe, in which you use whatever ingredients you have on hand. It is great for cleaning out your pantry of things like beans, frozen corn, extra peppers, bits of meat, artichoke, mushrooms, pastas, etc.

The most common ingredients are:

Meat: blackened chicken and/or spicy Italian sausage (sliced)

Add-ins: corn, black beans, roasted red peppers and onion

Sauce: alfredo with chilies in adobo and jalapeno (blended to taste)

Toppings: cheeses

Put about 1/4 cup of the alfredo into a blender/processor with the jalapeno and the chilies. Blend until it resembles a vodka sauce (but is actually a spicy and smoky alfredo). Toss with the cooked penne and your choice of add-ins.

Pour into a casserole dish and gently pack down. Top with any cheeses you have on hand that go with Tex-Mex food (cheddar, mozarella, monterey jack, etc.). Bake at 350 until bubbling at edges and cheese is browning (maybe 30 to 45 minutes).