Pasta from Hell
Turn up the heat with "Pasta from Hell," a fiery blend of bold flavors and intense spice that will set your taste buds ablaze! This devilishly delicious dish combines al dente spaghetti with a vibrant, zesty sauce made from fresh red chili peppers, crushed red chili flakes, and a touch of habanero hot sauce for an extra kick. Aromatic garlic, sweet onions, and tangy canned tomatoes balance the spice, while a sprinkle of sugar and a dash of oregano add depth to the sauce. Topped with freshly grated Parmesan and a sprinkle of chopped parsley, this spicy pasta is perfect for thrill-seeking food lovers and makes a thrilling centerpiece for a dinner that dares to be bold. Ready in just 40 minutes, "Pasta from Hell" serves up an inferno of flavor in every bite! Keywords: spicy pasta recipe, fiery spaghetti, chili pasta, habanero pasta, spicy dinner ideas.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 6 whole fresh red chili peppers
- 2 teaspoons crushed red chili flakes
- 3 tablespoons extra virgin olive oil
- 4 whole garlic cloves
- 1 medium onion
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon habanero hot sauce
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 100 grams Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 liters water
Instructions
Bring 2 liters of water to a boil in a large pot, and add 1 teaspoon of salt.
Cook the spaghetti according to the package instructions until al dente, then drain and set aside.
While the spaghetti is cooking, finely chop the chili peppers, garlic cloves, and onion.
Heat the olive oil in a large skillet over medium heat.
Add the garlic and chili peppers to the skillet, cooking for 1-2 minutes until aromatic, but be careful not to burn the garlic.
Stir in the chopped onion and cook for 3-4 minutes until softened.
Add the crushed tomatoes, tomato paste, sugar, and oregano to the skillet, stirring well to combine.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
Stir in 1 tablespoon of habanero hot sauce (adjust the amount based on your heat tolerance) and the crushed red chili flakes.
Taste the sauce and adjust seasoning with additional salt or black pepper if necessary.
Add the cooked spaghetti to the skillet, tossing it well to coat evenly with the spicy sauce.
Remove from heat and serve immediately, garnished with freshly grated Parmesan cheese and chopped parsley.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 9.0 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
