- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Fusilli con peperone rosso e bourbon (with pics)
Posted on 1/7/17 at 7:25 pm
Posted on 1/7/17 at 7:25 pm
First picture post. Be gentle.
Got a cool pasta book for Christmas called The Geometry of Pasta. The recipe calls for radiatori pasta, but fusilli worked just fine.
Recipe:
1lb Fusilli
6 tablespoons of extra virgin olive oil
3 red bell peppers, cut into 1/2 inch strips
2 large red onions, cut into 1/2 inch half moons
5 garlic cloves, sliced
2 teaspoons red pepper flakes (I like it spicy)
Big pinch of salt
Fresh ground black pepper
3/4 cup of bourbon
1 cup of basic tomato sauce (marinara is fine)
1/2 cup of parsley
Cook red bell peppers, onions, garlic, red pepper flakes, salt, and pepper in olive oil for an hour. (Start on medium so it fries and gradually turn down as you stir until you get a spicy red pepper/onion jam.
Turn heat to medium and add bourbon. Cook mixture for 3-4 minutes.
Add tomato sauce and parsley. Stir. Set on low as you add fusilli cooked al dente.
Grate some pecorino on top.
Pics:
Peppers, onions, garlic, red pepper flakes, salt, and pepper cooking in olive oil
Tomato sauce, fusilli, and bourbon ready to go. I didn't want to use my Elijah Craig, but it was all I had. Gave it some respect by drinking a glass while I cooked.
Half cup of parsley ready to go
Sauce resting on low, ready for pasta
Plate! (We dug in and ate most of it, so I was only able to get a shot of the last little bit.)
Highly recommend this recipe. It was incredible.
Got a cool pasta book for Christmas called The Geometry of Pasta. The recipe calls for radiatori pasta, but fusilli worked just fine.
Recipe:
1lb Fusilli
6 tablespoons of extra virgin olive oil
3 red bell peppers, cut into 1/2 inch strips
2 large red onions, cut into 1/2 inch half moons
5 garlic cloves, sliced
2 teaspoons red pepper flakes (I like it spicy)
Big pinch of salt
Fresh ground black pepper
3/4 cup of bourbon
1 cup of basic tomato sauce (marinara is fine)
1/2 cup of parsley
Cook red bell peppers, onions, garlic, red pepper flakes, salt, and pepper in olive oil for an hour. (Start on medium so it fries and gradually turn down as you stir until you get a spicy red pepper/onion jam.
Turn heat to medium and add bourbon. Cook mixture for 3-4 minutes.
Add tomato sauce and parsley. Stir. Set on low as you add fusilli cooked al dente.
Grate some pecorino on top.
Pics:
Peppers, onions, garlic, red pepper flakes, salt, and pepper cooking in olive oil
Tomato sauce, fusilli, and bourbon ready to go. I didn't want to use my Elijah Craig, but it was all I had. Gave it some respect by drinking a glass while I cooked.
Half cup of parsley ready to go
Sauce resting on low, ready for pasta
Plate! (We dug in and ate most of it, so I was only able to get a shot of the last little bit.)
Highly recommend this recipe. It was incredible.
This post was edited on 1/7/17 at 7:26 pm
Posted on 1/7/17 at 8:39 pm to LSU-MNCBABY
Fusilli, because you're silly, Jerry.
Posted on 1/7/17 at 8:47 pm to StringedInstruments
looks good, i'd throw some sliced Italian sausage in there.
Popular
Back to top
Follow TigerDroppings for LSU Football News