John's Hot-and-Hoppin' Cavatappi

John's Hot-and-Hoppin' Cavatappi
Photo by BECKY LUIGART-STAYNER

Ingredients

  • 2 cups water
  • ½ cup chopped sun-dried tomatoes, packed without oil
  • 2 tablespoons finely chopped fresh green chile or canned chopped green chiles, drained
  • 4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta)
  • 3 ounces very thinly sliced prosciutto or lean ham, chopped
  • ½ cup sliced green onions
  • 1 ½ teaspoons hot pepper sauce (such as Cajun Chef)
  • + 8 more ingredients
    • ½ teaspoon dry mustard
    • 2 bay leaves
    • ½ cup chopped fresh parsley
    • 1 tablespoon extra-virgin olive oil
    • 3 garlic cloves, minced
    • ¼ cup hot pepper sauce (such as Cajun Chef)
    • 1 ½ cups frozen black-eyed peas
    • 1 teaspoon dried thyme

Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Add tomatoes and 1 1/2 teaspoons pepper sauce; simmer 5 minutes or until tomatoes are tender. Drain black-eyed pea mixture in a colander over a bowl, reserving 2 tablespoon...

View full recipe at My Recipes

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