Coming after the sambal chili in my spicy fried rice is the whole dried red chili.
Do you like spicy food? Which is the spiciest you have ventured into ?
If you can't take the spice, I have some pasta variations for you to think about trying.
Other pasta variations:
Soba in almond butter and scallions dressing
Linguine in minced pork and black vinegar
Fusili with steamed shrimps and celery
For myself, it's to elevate the spice and heat in classic seafood marinara. Look what I added to make it Fiery Seafood Marinara Penne.
Penne in Fiery Seafood Marinara
Ingredients:
-Mixed seafood - prawns, bay scallops, calamari
-1 can whole tomatoes
-2 cloves garlic, minced
-1 shallots, sliced
-2-3 tsps dried basil
-8 dried red chili
-1/2 lb penne, boiled for ~9 mins or according to pack instructions. Set aside.
-cherry tomatoes and broccoli (garnish)
Can you see it ? The whole dried red chili...
Directions:
1. Heat some olive oil in saute pan, add in garlic and shallots and fry till fragrant
2. Add in seafood and stir fry till cooked
3. Add in can of tomatoes, mashing them while mixing in pan. Then add in whole red chilis
4. When almost cooked, add the dried basil and mix well
5. When ready to serve, add in penne, mix well, then dish out
Yes, it's the whole dried red chili kicking up that notch!
It's really time for you to do without bottled pasta sauces for a while especially when you can easily make your own using tomatoes, garlic, shallots/onions and basil. When you are done with all the fancy creations, you must always go back to basics. It cleans your palates and realigns you to basic flavors again.
Enjoy.
Don't worry. I did not make it too spicy for those at Presto Pasta Night over at Once Upon a Feast. If you really can take the spice, feel free to add more red chili to the recipe. :)
Tag: seafood marinara, spicy seafood marinara,penne
Normally I'm not a fan of marinara sauce, but with added dried chilies, that might be another story! :D I love to add sambal at my spaghetti sauce too, shiok!
ReplyDeleteI love moderately spicy food and it sounds like a solid recipe.
ReplyDeletei m cringing at the amount of chillies in there..ouch!
ReplyDeleteI love spicy seafood! :)
ReplyDeleteThat sounds pretty spicy though it looks really tasty. I have been enjoying spicy food more recently with my exploration of texmex and korean cuisine.
ReplyDeleteI love the spicy black squid from most curry fish head stalls. Buy it home, add more seafood (scallops, prawns) and some capsicum, onions and have it tossed with linguini. spicy factor is 3 chillis hot! Do give it a try.
ReplyDeletehey girl, that sauce looks really shiok, but i still prefer fresh chilli padi to dried.. what's the hottest chilli i've ever had? jamaica pepper (i think that's the name in English), you know, the kind that looks like tiny capsicums? those things are killers! i had a senegalese friend here some years back who made a paste of it to eat with a dish she prepared, and the yaya papaya that i was, i took a huge dollop of it and lost my sense of taste for the rest of the day, haha! :)
ReplyDeleteyour amazing speed is quite hard for us to catch but yes ! of coz we love spicy food more so if got hot speedy women around us, then the feeling is complete except we might need a cider or two.
ReplyDeleteIts cool to be hot and spicy isn't it?
wah, little corner of mine already shiok! tigerfish really know how to twick us with her fury dried chillies! I also feel so shiok already.....lol! A well captured dish!
ReplyDeleteYowza! That is a lot of chile peppers! I think I would love this dish.
ReplyDeletewow. I will be having every drop of that sauce! As a 3 year old girl, granny used to tell me "u better learn how to eat spicy food, if not, none for you"- I learned fast :p most spicy? I can't remember! Probably when I was holidaying in MY-tasted so many spicy dishes that my tongue became numb!
ReplyDeleteLove your presentation-Especially with the cherry tomatoes, calamari n prawns sauce..ooo.. *drool*
little corner, sambal in pasta sauce! What a great idea! Thanks :)
ReplyDeletekelly, very simple to do.
"joe", it's not that spicy.
anh, yummy! It clears the stuffed nose too. :p
kevin, I like korean spice too...esp in those stews.
SAHM, wow....so tempting. But there are no curry fish head stalls here lah!
shilpa, sounds like a killer :O
team bsg, you like to enjoy food in a HOT environment, don't you? Woo la la...
big boys oven, ya man, the sambal idea is really shiok! I like it and will try it. :p
lydia, you take real spicy, don't you? Suddenly I'm reminded of your La Morena chipotle peppers. :)
daphne, granny taught you well if not will be missing out on so much goodies, right?
I saute my dried chili padi with my garlic ;) before I add everything else.
ReplyDeleteMy lips are burning but I want more, more, more!
ReplyDeleteOh wow tigerfish! You had me at the first photo, but then that vat of sauce really did it for me. Can't wait to see you tomorrow on Presto Pasta Night (I'm a fan of hers too!)
ReplyDeleteI do love spicy, but I have a feeling that my version would be very tame for you.
ReplyDeleteThis combo sounds awesome. Thanks for sharing with Presto Pasta Nights.
And Hillary...thanks I love you too!
My family loves seafood marinara spaghetti. I leave the dried chillies on the side to sprinkle and I am the only one using it.
ReplyDeleteI like mine medium, not too hot so much so I can't taste the wonderful flavour of the seafood. :)
That is really hot indeed. I use chilly flake nowadays and sometime, if I accidentally put a bit too much, my man would not be very happy... ^_^
ReplyDeleteSeafood Marinara, you can't go wrong with it.
ReplyDeletethe cooking ninja, i will do that too next time :)
ReplyDeletecynthia, I can give you more so that I can take more of your good food :P
hillary, see ya :)
ruth, I think I'm just a middle-spice taker. My nose will run but sometimes it just feels good. :O
judy,yes...I agree. I like it, just nice and not overpower the food.
windy, ahhaha...mine will definitely be happier than me :P
RM, bingo!