Best 3 Chef Schlesingers Pasta From Hell Recipes

Calling all spice enthusiasts! If you're seeking a culinary adventure that's both flavorful and fiery, look no further than Chef Schlesinger's Pasta from Hell. This tantalizing dish is a symphony of bold flavors, where heat and spice harmonize to create an unforgettable gastronomic symphony. If you dare to embark on this spicy escapade, this article will guide you through the process of crafting this infamous pasta dish.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA "FROM HELL"

Pasta

This will satisfy even the strongest desire for something hot and spicy. It's definitley a dish made to "wow." This recipe is originally from a "star chef" cookbook that I have lost, but this recipe has remained.

Provided by Rachel-Snachel

Categories Egg Free

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1/4 cup chopped fresh cilantro
1 yellow onion, diced small
3 -4 tablespoons chopped habanero peppers
1 red bell pepper, diced small
1/4 cup grated parmesan cheese
2 bananas, sliced
2 teaspoons unsalted butter
1/2 cup pineapple juice
1 lb fettuccine, cooked
3 oranges, juice of
salt and pepper
4 tablespoons lime juice (2 limes)

Steps:

In a large saucepan, heat the oil over medium heat; sauté the onions and bell pepper for 4 minutes.
Add the bananas, pineapple, and orange juices; simmer over medium heat for 5 minutes, or until bananas are soft.
Remove from heat; add the lime juice, cilantro, peppers (or Inner Beauty hot sauce), and 3 Tbs. of the Parmesan; mix well.
Add butter and pasta to the pan; cooked until heated through. Salt and pepper to taste. Serve pasta with remaining Parmesan as garnish.

Nutrition Facts : Calories 665.6, Fat 16, SaturatedFat 4.7, Cholesterol 106.3, Sodium 124.6, Carbohydrate 112.2, Fiber 6.7, Sugar 21, Protein 20.5

PASTA FROM HELL

Pasta From Hell image

This was such a wild combination I just had to try it! And I'm glad I did. Anyone looking for something unusual? This is from the Hot & Spicy & Meatless cookbook, which also mentions that you can top this with parmesan cheese, though I haven't tried that. This gives pasta a spicy, tropical flavor that is fresh and delicious. Feel free to add some habanero sauce if it's not spicy enough for ya!

Provided by Yogi8

Categories Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 onion, diced small
1 red bell pepper, diced small
2 bananas, sliced
1/4 cup pineapple juice
3 oranges, juice of
2 limes, juice of
1/4 cup chopped fresh cilantro
3 -4 tablespoons minced habanero peppers
8 -16 ounces cooked pasta, depending on how much sauce you like on your plate (fettuccini or linguine works well)

Steps:

Heat oil in saucepan and saute onion and bell pepper on medium heat about 4 minutes or till almost tender.
Add bananas and pineapple& orange juices, simmer 5 minutes till bananas are soft.
Remove from heat and add lime juice, cilantro and habaneros.
Mix well.
Add this to the hot pasta and mix.
Season with salt and pepper if you wish.

Nutrition Facts : Calories 249.7, Fat 7.7, SaturatedFat 1.1, Sodium 5.5, Carbohydrate 44.9, Fiber 5.7, Sugar 17.4, Protein 3.5

CHEF JOHN'S PASTA CON LE SARDE

Chef John's Pasta con le Sarde image

I'm no survivalist, but like any responsible chef I like to have a few cans of sardines stocked away, just in case. If times ever get tough, I could survive for hours, maybe days on them; but since things are going pretty well, I decided to dust off a can, and show you my version of Sicily's famous pasta con le sarde. You can substitute thick spaghetti for the bucatini, if desired.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h

Yield 4

Number Of Ingredients 15

Ingredients

¾ cup dry bread crumbs
6 tablespoons extra-virgin olive oil, divided
1 pinch saffron
¼ cup white wine
½ pound bucatini pasta
1 cup diced yellow onion
1 cup diced fennel bulb
salt to taste
¼ cup golden raisins
2 cloves garlic, minced
1 anchovy fillet
2 (4 ounce) cans sardines packed in oil, drained and crumbled
¼ cup toasted pine nuts
1 pinch red pepper flakes
3 tablespoons chopped fennel fronds, or more to taste

Steps:

Cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. Transfer breadcrumbs to a bowl to cool.
Grind saffron threads with a mortar and pestle; pour white wine into mortar and stir to combine.
Bring a large pot of lightly salted water to a boil. Cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. Drain, reserving 1/2 cup of the pasta water.
Heat remaining olive oil in large skillet over medium heat. Cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
Stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
Pour saffron-wine into skillet; cook until wine is almost evaporated, about 2 minutes. Pour 1 ladleful reserved pasta water into skillet and bring to a simmer. Stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
Stir bucatini and sardines into wine mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. Remove from heat. Ladle into bowls and top with fennel fronds and toasted bread crumbs.

Nutrition Facts : Calories 708.8 calories, Carbohydrate 72.2 g, Cholesterol 81.4 mg, Fat 33.3 g, Fiber 4.6 g, Protein 27.5 g, SaturatedFat 4.8 g, Sodium 531.8 mg, Sugar 8.9 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the final flavor of your pasta dish.
Don't be afraid to experiment with different ingredients and flavors. There are endless possibilities when it comes to making pasta dishes.
Cook your pasta al dente. This means that it should be cooked until it is tender but still has a slight bite to it.
Don't overcrowd the pot when cooking pasta. This will prevent the pasta from cooking evenly.
Use a large pot for cooking pasta. This will give the pasta plenty of room to move around and cook evenly.
Add salt to the pasta water. This will help to flavor the pasta.
Don't rinse the pasta after cooking. This will remove the starch from the pasta, which will make it less flavorful.
Save some of the pasta water. This can be used to thin out the sauce or to make a quick sauce.
Use a variety of sauces to keep your pasta dishes interesting. There are many different types of sauces that you can use, from simple tomato sauce to creamy Alfredo sauce.
Garnish your pasta dishes with fresh herbs or grated cheese. This will add flavor and color to your dish.

Conclusion:

With so many different recipes and variations to choose from, there's sure to be a pasta dish that everyone will enjoy. So get creative and experiment with different ingredients and flavors to find your perfect pasta dish.