Prepare Pasta: Pulse crushed red pepper and water in a blender until pepper is slightly chopped; set aside.
This homemade red pepper flake-infused pasta has just the right amount of heat with a savory cream sauce to help tame the flame.
Servings and Ingredients
|Red Pepper Pasta|
|1||to 2 tbsp. Hy-Vee crushed red pepper, plus additional for serving|
|2 ½ c.||Gustare Vita 00 flour|
|½ tsp.||Hy-Vee salt|
|3||Hy-Vee large eggs|
|Basil Cream Sauce|
|1 c.||Hy-Vee heavy whipping cream|
|½ c.||Hy-Vee 33%-reduced-sodium chicken broth|
|1 tbsp.||Hy-Vee all-purpose flour|
|1||small shallot, finely chopped|
|½ c.||Hy-Vee shredded Italian cheese blend|
|½ c.||fresh basil, chopped, plus additional for garnish|
Things To Grab
- Large bowl
- Plastic wrap
- Pasta machine
- Large stockpot
- Small saucepan
Combine flour and salt in a large bowl. Make a well in the flour, and crack eggs into well. Mix using fingertips until combined. Pour crushed red pepper mixture into flour mixture. Continue to mix until pasta forms a ball.
Dust a clean work surface with flour. Knead pasta dough 8 to 10 minutes, or until elastic, working in additional flour as needed. Cover and allow dough to rest for 10 minutes.
Sprinkle flour on pasta machine. Cut dough into 4 portions. Feed 1 portion of dough through the widest setting; fold into thirds and repeat 3 more times. Move dough through smaller settings, one pass at a time, until pasta is 1/16-inch-thick. Feed dough through the fettuccine setting and place on a flour-dusted surface. Allow pasta to dry for at least 1 hour.
Hyvee Culinary Expert TipIf you do not have a pasta machine, on a lightly floured surface roll one portion into a 12-inch square about 1/16-inch thick. Lightly dust both sides of squares with additional flour. Let stand, uncovered, about 20 minutes and cut as desired.
When ready to cook, bring lightly salted water to a boil. Cook pasta 4 to 5 minutes, or until al dente. Drain; set aside.
Prepare Basil Cream Sauce: Place cold cream, chicken broth, and flour in a small saucepan. Whisk until flour is incorporated and bring to a boil over medium heat.
Stir in shallot and reduce heat. Simmer 2 to 3 minutes; remove from heat. Whisk in cheese and basil.
Toss pasta with warm sauce and serve immediately with fresh chopped basil and additional red pepper flakes, if desired.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 145mg
- Sodium: 360mg
- Total Carbohydrates: 81g
- Protein: 17g
Hy-Vee Test Kitchen