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Title: Spaghetti Diablo Categories: Pasta Yield: 4 Servings 1 tb Unsalted butter 8 oz Dried Capellini pasta 2 tb Unsalted butter 1 Onion; finely chopped 1 Clove garlic; minced 1 c Fresh mushrooms; sliced 2 1/2 c Peeled; cooked fresh -tomatoes 1/2 ts Salt or to taste Black pepper to taste 1 tb Sugar 1 ts Pequin quebrado 1 c Diced; cooked chicken 1/4 c Grated Parmesan cheese 1/4 c 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 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |