How To make Pasta From Hell
Ingredients
2
tablespoon
olive oil
1
each
onion, yellow, diced
1
each
red bell pepper, diced
2
each
bananas, sliced
1/4
cup
pineapple juice
3
each
oranges, juiced
4
tablespoon
lime juice (about 2 limes)
1/4
cup
cilantro, fresh, chopped
4
tablespoon
scotch bonnet chile peppers, finely chopped
2
teaspoon
olive oil
1
pound
fettuccine
1
salt & pepper
Directions:
In a large saucepan, heat the oil and saute the onion and red pepper in it over medium heat for about 4 minutes. Add the bananas and pineapple and orange juice. Simmer over medium heat for 5 minutes, until the bananas are soft. Remove from the heat, add the lime juice, cilantro, chile peppers or Inner Beauty sauce, and 3 tablespoons of the parmesan cheese, and mix well.
In 4 quarts of boiling salted water, cook the fettuccine until al dente, about 8 to 10 minutes for dried pasta, 3 to 4 for fresh. Drain and put it into a stainless steel bowl.
Add the spicy mixture, butter, and mix well. Season with salt and pepper to taste and garnish with the remaining grated parmesan cheese.
How To make Pasta From Hell's Videos
How to make 'EGGS IN HELL' Pasta | Mukbang
Cooking Starts 1:30
Eating Starts 7:40
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[INGREDIENTS]
Smoked Brats
chopped onions
Pasta sauce
eggs
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Parmesan cheese
french bread
spaghetti
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Gordon Ramsay Hell's Kitchen Spicy Lobster and Pasta Recipe
Gordon Ramsay's Hell's Kitchen Spicy Lobster and Pasta Recipe. This dish is a symphony of rich, bold flavors, combining the luxurious taste of lobster with the comforting warmth of pasta. Infused with the aromatics of garlic, shallot, and a hint of red pepper flakes for spice, each bite is a delightful experience. The lobster is cooked to perfection, tender and succulent, and beautifully complemented by spaghetti's al dente texture.
Ingredients:
Two 1¼-pound live lobsters or 1 lb. lobster meat (claw, body, tail mixture)
12 oz. spaghetti
4 tbsp. extra virgin olive oil, plus more for garnish
3 garlic cloves, finely chopped
1 large shallot, finely chopped
⅛ tsp. crushed red pepper flakes, or more to taste
½ cup dry white wine
8 oz. tomato sauce (homemade or store-bought)
½ cup plus 2 tbsp. vegetable broth
Kosher salt and freshly ground black pepper
2 tbsp. chiffonade fresh basil for garnish
2 tbsp. Chopped fresh parsley for garnish
Directions:
00:00 Dry spaghetti takes about 12 minutes; start pasta before cooking lobster.
00:20 Always salt pasta water and begin with a marinara base on medium-high heat.
00:34 Start the sauce with olive oil, shallot, and garlic until fragrant, and the shallots are translucent.
00:48 Add red chili flakes for heat as the pasta begins to soften.
01:01 Ensure pasta cooks evenly by submerging it completely in water.
01:14 Use knuckle and claw meat for the dish, saving the tail for another use, and add lobster stock to the pan.
01:32 Use lobster shells to make stock, enriching the sauce with deep seafood flavors.
01:46 Adjust sauce thickness with more lobster broth if necessary.
02:00 Lower the heat to let the flavors from the garlic, shallot, and chili flakes infuse the marinara sauce.
02:16 The early addition of chili flakes creates a layered, lingering heat in the sauce.
02:31 Test pasta for al dente texture and use pasta water to adjust sauce consistency.
02:45 Aim for coated pasta, not swimming in sauce, suitable for twirling on a fork and spoon.
02:59 Control the amount of sauce on the pasta for a neat presentation and to highlight the lobster.
03:17 Garnish the finished dish with a fresh basil leaf for a touch of color and flavor.
03:30 Present the lobster spaghetti appetizer, the perfect portion size for guests.
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#GordonRamsayChallenge #SpicyLobsterPasta #UltimateHellsKitchen #GourmetAtHome #GordonRamsayRecipes #SpicyPastaLovers #RamsaysKitchen #FlavorExplosion #GourmetCooking #SeafoodPasta
Experience Gordon Ramsay's Secret: Pasta with Tomato Anchovy and Chili
Take Your Cooking Skills to New Heights with ???? Gordon Ramsay's Expert Techniques!
Experience Gordon Ramsay's secret recipe for Pasta with Tomato, Anchovy, and Chili. Dive into the world of culinary artistry with this exquisite dish. Learn how to achieve the perfect balance of flavors and master the art of pasta making with this easy-to-follow tutorial.
Whether a beginner or a seasoned chef, this recipe will take your cooking skills to the next level. Get ready to impress your guests with a dish that screams sophistication and taste. This is not just a cooking tutorial; it's a culinary journey. Enjoy the experience and bon appétit!
Recipes -
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Binging with Babish: Pasta Aglio e Olio from Chef
What dish can make any man or woman ache for the touch of Jon Favreau? Pasta Aglio e Olio is the dreamy midnight snack that lives up to its porny portrayal in the foodie-comedy-drama Chef. Recipe below!
Recipe:
RECIPE
*Ingredients*
1/2 head garlic, separated and peeled
1 bunch parsley, rinsed
1/2 cup good quality olive oil
1 tsp red pepper flakes
1/2 lb dry linguine
1/2 lemon
*Method*
Heavily salt a large pot of water, and bring to a boil. Cook pasta to al dente while completing the steps below.
Slice the garlic cloves thinly, and set aside. Pick the parsley leaves from their stems, and finely chop. Add olive oil to a large sauté pan, and heat over medium flame until shimmering. Add sliced garlic, stirring constantly, until garlic is barely toasted. Add the red pepper flake and remove from heat.
Add the pasta, drained, with about 1/4 cup reserved pasta cooking water. Add lemon juice and parsley, and toss to combine. Season for salt and pepper, and serve.
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