Spicy Pepper Pasta
Chef: Megan Richmond
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  • 3 Fresh Hot Cayenne Peppers
  • 14 Oz chopped/canned tomatoes
  • 2 cloves garlic
  • 1/2 purple onion
  • lemon pepper
  • 5-8 fresh basil leaves
  • garlic salt
  • olive oil
  • oregano
  • heavy cream
  • pasta of your choice (such as rigatoni)
Cook Pasta according to directions. Drain well.

Meanwhile chop peppers, onion, garlic.
Saute above in olive oil for about 1 min
Add fresh basil leaves and saute for an additional minute.
Crush (chop/chop) tomatoes (drained).
Add to saucepan.
Season with garlic salt, oregano, lemon pepper.
Cook for about 10 minutes on med-high heat until most of juice is gone and tomatoes have thickend into almost a paste.
Add heavy cream until a light orange. Stir well.

Cook over low heat for about 2-3 minutes to heat throughout.

Serve over pasta - garnish with parmesean or romano cheese.
Serves 4-6
Preparation Time: 10 min
Cook Time: 20 min
Category: Main Courses
Ethnicity: Italian
Author Comments:
Also makes a great, flavorful mild creamy tomato basil sauce if you simply leave out the hot peppers
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