In honor of this Sunday, let's spice things up...in the kitchen. I've consistently craved the additive tastes of sriracha and wasabi on my plate, especially in a bowl of ramen during this cold week in Memphis. Click through a few of my favorite red-hot finds, and let me know how you best prefer to cook or entertain with an extra kick...
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And to serve tonight...
ANGEL HAIR WITH TOMATO, GARLIC & RED PEPPER Makes 2 Servings
1/2 pound fresh angel hair 1/2 cup cherry tomatoes, halved 1/6 cup extra virgin olive oil 2 cloves garlic, sliced 2 tablespoons fresh parsley, chopped 1/4 teaspoon red pepper flakes 1/4 cup fresh grated parmesan
1. Heat olive oil in a medium skillet over medium heat. Add garlic, red pepper flakes and parsley, stirring until fragrant, approximately 2 minutes. Add tomatoes, stirring occasionally for 2-3 more minutes.
2. Meanwhile, bring a medium pot of water to a boil and cook fresh pasta for 3 minutes, until al dente. Drain pasta, reserving 1/4 cup pasta water.
3. Immediately add hot pasta to skillet. Stir in reserved water until sauce is combined. Add cheese, and toss to coat pasta. Serve immediately.
