Yum. This pasta dish is nicely spicy but super light for your late spring/early summer menus. It also makes for a great take-along dish…just reheat at your destination. I was all excited to use my first-ever crop of jalapeño peppers as one of the ingredients that makes this dish awaken your palette!!
It’s super easy to make – garlic, jalapeños, red bell peppers all sauteed together slowly and then bathed in a luxurious crème fraîche sauce. Most grocery stores now carry crème fraîche…..look for it near the sour cream or head out to your local specialty market. You can find orechiette pasta at your grocery store as well – orecchiette means “little ears” in Italian but it also looks remarkably like Quisp breakfast cereal if you all remember that from a time long ago (thank you Lafe Low for pointing that out). Actually, Quisp cereal has been resurrected and can be found at my local The Fresh Market! Who knew?!?
So just add the pasta to the skillet and toss….bringing up all the goodness from the bottom. And dive in.
Spicy Orecchiette Pasta
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1-2 jalapeño peppers, finely chopped – reserve some thin slices for garnish from one pepper
- 2 red bell peppers, peeled, seeded and diced (½-inch dice)
- 8-ounce container crème fraîche
- fresh basil sliced thinly (about 10 leaves)
- kosher salt and coarse ground black pepper
- In a large skillet, heat the oil over medium heat and add the garlic, jalapeños, and red peppers. Season with a big pinch of salt and cook over medium to medium-low heat until tender, about 8 minutes.
- Spoon in the crème fraîche and stir to combine. Season with salt and pepper.
- Add the cooked pasta to the skillet, gently folding in all the peppers and garlic from the bottom of the skillet. Season again with salt and pepper and garnish with thinly sliced jalapeños.
© 2014 Kitchen Serendipity | Stacey Siegal