spaghetti diablo
- Categories
- Pasta
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Unsalted butter |
| 8 ounces | Dried Capellini pasta |
| 2 tablespoons | Unsalted butter |
| 1 | Onion; finely chopped |
| 1 | Clove garlic; minced |
| 1 cup | Fresh mushrooms; sliced |
| 2½ cup | Peeled; cooked fresh tomatoes |
| ½ teaspoon | Salt or to taste |
| Black pepper to taste | |
| 1 tablespoon | Sugar |
| 1 teaspoon | Pequin quebrado |
| 1 cup | Diced; cooked chicken |
| ¼ cup | Grated Parmesan cheese |
| ¼ cup | Grated Romano cheese |
Butter a 2- to 3-quart casserole, using about 1 Tbs butter. Preheat oven to 350. Following package directions, cook capellini in boiling water just until tender to bite. Then drain and pour into buttered casserole. Melt 2 Tbs butter in a medium skillet. Add onions, garlic and mushrooms and cook until onion is limp and slightly golden. Stir in tomatoes, salt, pepper, sugar and pequin into onion-mushroom mixture, simmer, stirring, a few minutes. Taste and adjust seasonings. Add sauce and chicken to spaghette; toss to mix well. Mix cheeses and sprinkle over top. Bake, uncovered for 20-30 minutes or until cheese is melted and slightly golden. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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