Step into a flavorful fiesta as I take you on a journey to create an exotic, creamy, and fiery fusion dish that reimagines pasta as you know it, Rattlesnake Pasta! This tempting dish is a spicy and creamy penne pasta recipe that combines the richness of traditional Alfredo sauce with the hearty kick of fresh jalapenos. Every food has a story, and Rattlesnake Pasta is a unique fusion tale of fiery peppers with creamy pasta that can take any ordinary dinner to the next level! Named 'Rattlesnake,' not because it has anything to do with the venomous creature nor its fire-breathing bite, but because of the chilies and meat that give this pasta its 'bite.' They say, "Sauce makes the dish," and the homemade Alfredo sauce not only makes but elevates the dish with minimal effort and maximum flavor. Get ready to amaze your guests or simply relish the joy of a delicious, home-cooked meal that's worthy of a gourmet status...Let's Get Cooking!
We will start out this Rattlesnake Pasta by making the Homemade Alfredo Sauce. Begin by adding the heavy cream and butter to a saucepan on Medium to Medium-Low heat. Continue to stir this for about 10 minutes or so until the butter fully melts into the cream. Once the butter melts, reduce the temperature to Low and add the garlic, Italian seasoning, and salt/pepper. Give it a quick stir before adding the grated parmesan cheese. Now, you can go out and buy some nice parmesan for this recipe or you can use that green bottled stuff, I'm not going to judge, but your final product will reflect your ingredients so I highly suggest splurging for some freshly grated parmesan, just saying! Continue to stir the sauce for another minute or so until the cheese is fully melted and all the ingredients have combined to form a homogenous Alfredo. Give it a quick taste test for any additional salt/pepper, but it should be right on the mark if you can follow a recipe card and measure correctly. Put a lid on your pot and slide it to the back of the stove somewhere to remain semi-warm while we move on to the rest of the recipe.
The next part of this Rattlesnake Pasta we need to tackle is the penne pasta itself. Obviously, you can save some time and start boiling the water when you make the Alfredo, but it isn't necessary. Either way, bring some water up to a boil, add a few tablespoons of kosher salt, and toss in the pasta in to cook for about 10-12 minutes, according to the package to prepare it al dente. Be careful not to overcook the pasta at this point becuase it will be getting further cooked later on so even stopping it just shy of al dente is recommended. After all, you can always cook it a little longer if necessary, but you can't go back once it is mush! Anyway, once cooked quickly drain the pasta and rinse under cold water to cool and stop the cooking process. Save about a cup of the pasta water, though, to help thin the final sauce out later. Otherwise, just leave the pasta in the colander in the sink while we move on to finishing up the recipe.
You can prep the remaining ingredients while the pasta boils and/or the Alfredo sauce finishes. There is not much to do, but dice the chicken into small, bite-sized pieces. Again, I prefer thighs for this and most recipes, but you can use chicken breasts if you prefer dry, overcooked meat. Other than the chicken, roughly dice the jalapenos and onion and have everything else measured out for a quick cooking experience.
When ready, heat some oil in a large pan over Medium to Medium-High heat and add the diced chicken. Season the chicken with salt/pepper and cook for 12 to 14 minutes, until fully cooked. When finished, transfer the cooked chicken to a bowl and set aside temporarily.
Using the same large pan, add a touch more oil, if needed, and toss in the diced jalapenos and onion to saute for 2 to 3 minutes overall. I used red jalapenos here because that is what I already had on hand, but green jalapenos or serranos will also work just fine here. Adjust accordingly to your personal spice levels and tolerance.
Now, pour in the Alfredo sauce from earlier and stir to combine everything. Don't worry about measuring the sauce because it should be the exact 2 cups required. If you are lazy and bought premade sauce, then measure out the necessary amount and feel ashamed you couldn't be bothered to spend 15 minutes making a much better Alfredo yourself..SHAME! You can also add back the cooked chicken at this point as well. Let this mixture cook for just a minute or so for everything to get back up to temperature.
Now add the shredded cheese and stir until it fully melts. This should only take 2 or 3 minutes if your mixture was hot enough to begin with before this step.
Once the cheese is fully melted, the only thing remaining is the penne pasta so add it back to the pan and stir. If the sauce is too thick, add a few tablespoons of the reserved pasta water until it reaches your desired consistency. I think mine ended up being about 1 or 2 ladles so 1/2 a cup or so to thin it out to where I liked it best.
That pretty much wraps up this simple, yet delicious Rattlesnake Pasta! Serve it hot with some additional cheese, peppers, or even just parsley as garnish, but dig in and let your taste buds take you away to Flavortown! Savor the blend of spiciness and creaminess with each bite of pasta and chicken as you imagine yourself in a world with less idiots, terrible drivers, and kids that won't stop annoying the shit out of you while you try to put food on the table. When you do decide to make this recipe, be sure to bring out your inner chef and embark on a culinary adventure of blending traditions with modern flavors. After all, every kitchen story is as unique as the dish it produces...Just Keep Cooking!
RATTLESNAKE PASTA
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