Tuesday, August 13, 2013

Pinterest Told Me To Tuesday!

I'm starting a new weekly post..."Pinterest Told Me To Tuesday".  I love this blog.  She does a great job recreating fashion from Pinterest.  I get a lot of fashion inspiration from her.  My goal is to try one thing from Pinterest every week....mostly recipes, but also fashion or DIY home projects.

This week I decided to try the Spicy Romano Chicken Pasta.  Here's what the Pinterest photo looked like....
After reviewing the recipe, I made some edits.  I like a LITTLE spice, but not a ton.  The original recipe called for 2 teaspoons of cayenne pepper.  Yikes.  Holy hotness. No thank you.  I decided to taste and test as I went along.  Here's the recipe I came up with.

The Sauce:

  • 1 pint heavy cream (reserve 2 tablespoons)
  • 4 tablespoons salted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup of Parmesan Romano mix sprinkle cheese 
  • 1/2 teaspoon cayenne pepper (my recommendation is to add 1/4 teaspoon then taste and adjust.  The 1/2 teaspoon was spicy but not overwhelming). 
  • 1 tablespoon corn starch, mixed with some water.  (you may need more cornstarch depending on thickness of the sauce)
The Pasta:
  • 1 box penne pasta, cooked.  The original recipe called for bowtie pasta, but use what you have on hand.
  • 1 1/2 tablespoon melted salted butter.
  • 1 small can sliced mushrooms, rinsed and drained (you can use fresh, this is what I had on hand)
  • 1 small jar artichoke hearts, drained (I also chopped them up a bit)
  • 1/4 cup chopped sundried tomatoes.  I buy a small jar and use them in various recipes.
  • 2 tablespoons heavy cream
  • 1 package Al Fresco Italian Chicken Sausage (the original recipe calls for chicken and sausage...I just used precooked chicken sausage, which is healthy easy and delicious).
To start, cook the pasta, drain it and set it aside.  Then in a saucepan melt the butter.  Add the salt and pepper.  Stir.  Then add the cream, and let it come to a boil but be careful because it will boil over quickly!  Then take it off the heat and mix in the cheese and cayenne pepper.  Set it aside.  It will get a little film on the top, but don't worry about it.

Then slice the sausage and remove the casing.  In a large skillet/saute pan (one that is deep enough to add all the pasta) brown the sliced sausage.  Take the sausage out of the pan and set it aside. Then in the saucepan melt the butter, and add the mushrooms until browned and cooked.  Add in the artichoke and sundried tomato.  Add back in the sausage and then add the cream.  Mix it all together. 

Now add half of the reserved sauce to the pan.  

This is where the cornstarch comes in.  The sauce will be runny.  To the sauce that's still in the saucepan, add the cornstarch/water mixture.  Wisk it for a while.  Now add the pasta to the skillet and the rest of the sauce in the saucepan.  Mix it all together over low heat.  It should thicken.  If it doesn't, mix a little more cornstarch and water then add it in and mix it up!  Once it's the right consistency, serve it with some grated parmesan or romano cheese.  

It was SO GOOD.  This is a recipe I'll be making often!

Here's what my final product looked like:
It was so good that I had leftovers for lunch today!  It makes enough for dinner for 2 plus leftovers for 2 people the next day.  

Enjoy!
xo Nikki


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