My husband loves anything spicy so I have learned to cook and find recipes that involve some sort of spice-factor. My tolerance for something spicy has definitely changed since I’ve met him!
This pasta is a great mix between my love of cheese and his love of spiciness!
Pasta with Chilies
1 lb. orecchiette pasta (or any shape pasta you prefer)
4 tbsp. olive oil, divided
3 tbsp. chopped garlic
2 fresh jalapeño peppers, seeded, sliced thin, plus extra for garnish
2 cups grated Gruyere cheese
1. Prepare pasta according to package directions. Drain, reserving ½ cup pasta water.
2. Heat 2 tbsp. olive oil in a large skillet over medium heat. Add garlic and chilies; saute for 2 minutes.
3. Add cooked pasta, reserved water, 2 tbsp. olive oil and cheese. Turn heat to high. Stir constantly to keep cheese from clumping. When liquid is evaporated, transfer to bowls and garnish with jalapeños.
Recipe source: http://recipesfordisaster.wikispaces.com/Pasta+with+Chilies
What I like about this pasta is that it uses jalapeños. I like jalapeños because if you take out the seeds in the jalapeños, they aren’t necessarily spicy but rather give off that distinct jalapeño flavor. If you do want to add more heat to your pasta, I suggest using a stronger chili, or not discarding the seeds.