Spaghetti noodles with Diablo is one additional bit of hot spice. Not the classic version, but perfect for us anyway pepper-heads. Just add more (or less) cayenne pepper and red pepper flakes if you like it hot. This is fairly standard for this recipe spaghetti, but works perfectly every time.
Ingredients:
8 oz dried spaghetti, or long dry pasta
1 tablespoon melted butter, room temperature
3 tablespoons butter
1 clove garlic,finely chopped
1 medium onion, finely chopped
1 cup fresh mushrooms, sliced
2 1 / 2 cups cooked, peeled, fresh tomatoes
Salt to taste
Ground black pepper to taste
1 tablespoon sugar
1 teaspoon ground cayenne pepper
1 teaspoon ground pepper flakes
2 cups diced cooked chicken
Cup freshly grated Romano cheese 04:01
Cup freshly grated Parmesan 04:01
Instructions:
Butter 2 1/2-3-quart casserolewith 1 tablespoon of the butter. Preheat oven to 350 degrees F.
The noodles in boiling water just before the time, we read on the package directions. You want to paste a little raw in the middle. Then drain the pasta and pour into the buttered baking dish.
Melt the other 2 tablespoons of butter in a frying pan medium. Add the onions and garlic and mushrooms, and cook until the onions are golden light, and flaccid. Stir in the tomatoes, salt, pepper, sugar, red chileFlakes, and cayenne pepper to the onion and mushroom mixture. Simmer, stirring, for a few minutes.
Button and set all the ingredients (this is where you more heat, if you want) to add. Add the chicken and sauce on the spaghetti, and cast well. Mix together and sprinkle the cheese over the top.
Bake uncovered, melted 20 to 30 minutes or until cheese is golden and light. This recipe makes 4-6 servings of spaghetti diablo.
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