Ellen's Creamy Spicy PastaPosted on 2007.10.17 at 09:35
Here is the recipe for the pasta dish I made last night. I made this once before and used penne pasta. I used vermicelli pasta last night and it turned out just as delicious, so use whatever kind of pasta you want.
You will need:
One box of your favorite pasta
Two cans of artichoke hearts (the ACME brand are only $1.99 and they are just as good as a name brand, which can cost you double)
One big package of sliced mushrooms
One large jar of your favorite tomato spaghetti sauce (I use tomato and garlic sauce.)
One jar of Ragu alfredo sauce (the jar is really small – Much smaller than the jar of tomato sauce you should use.)
Five cloves of fresh garlic, pressed (chopped or grated would work, too. I just have the press so it makes it easy.)
Some olive oil
Some dried basil (to taste)
Some dried oregano (to taste)
Some crushed red pepper flakes (to taste)
First, bring a big pot of water to a boil and add your pasta with a little olive oil so the noodles don’t stick together. While your pasta is cooking, heat a little olive oil in a large skillet and add your garlic. Sautee it up until it starts to turn golden-brown. Add your artichoke hearts and split them apart with your spatula. Let them simmer and stir in your oregano and basil. Then add your mushrooms. Let everything sauté. Keep an eye on your pasta while cooking your veggies. Once your pasta is done and your veggies are simmering on very low heat, drain your pasta and keep it in your colander. Mix your sauces together very well in the empty pasta pot. Let the sauce simmer on medium heat and keep stirring. Add your crushed red pepper and keep stirring until the sauce starts to bubble. Then dump your veggies into the sauce and stir it very well. Then add your pasta, stir until the pasta is saturated in the delicious sauce/veggie mixture! Keep stirring on low heat until it is piping hot and then serve it up!
It would also be delicious with grilled chicken!
It is super easy and SUPER cheap to make. It also makes a TON. Seriously, Jim and I are going to have leftovers for the next two days at least.