Recipe: Fiery pasta with mushrooms

Pasta with aromatic herbs
May 25, 2009

Last year I harvested so many hot peppers that I have to store them in many ways. I wasn't sure about freezing them, but it was a great idea.
I cut fresh peppers into slices, and put them in the refrigerator in a plastic bag. Too easy?
This pasta recipe uses some freezed Cayenne Joes Long peppers: there less hot than fresh ones, but it's okay for me!

Fiery pasta with mushrooms

Fiery pasta with mushrooms

Serves two:
160g fusilli pasta
2 tbsp. red chili, sliced
1/2 clove garlic
4 tbsp. olive oil
30g dried mushrooms
50g walnuts
10 basil leaves

Fry minced garlic and pepper slices in a pan with one tablespoon of olive oil.
Reconstitute the dried mushrooms by cover them with boiling water. Steep for 1 minute, then strain the water. Cut them coarsely and sautè with garlic and peppers for 2 minutes.
Remove from heat and add walnuts and basil leaves. Blend the hot sauce with a food processor, then add three tbsp. of olive oil.
Cook fusilli in boiling salted water until al dente. Drain them well and season with the hot mushroom sauce, adding olive oil to taste.

Checca sul RogoA similar recipe:

Checca sul Rogo

I am entering this in Presto Pasta Nights, hosted this week by I'm a Food Blog.

Tags: Garlic  Basil  Mushrooms  Walnuts  Pasta  Chilies  
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Author: sara (URL)

This sounds so simple and delicious, like a spicy mushroom pesto. I am going to have to try this out one day.

Author: Ruth (URL)

I m with Sara on this one. It does sound delicious. Thanks for sharing with Presto Pasta Nights.

Author: The Food Hunter (URL)

This looks delicious.

Author: Graziana

Thank you, mushrooms flavor with hot peppers was really amazing!

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