Spaghetti diablo

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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