| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 8 |
oz |
Dried Capellini pasta |
| 2 |
tb |
Unsalted butter |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
c |
Fresh mushrooms; sliced |
| 2 1/2 |
c |
Peeled; cooked fresh tomatoes |
| 1/2 |
ts |
Salt or to taste |
|
|
Black pepper to taste |
| 1 |
tb |
Sugar |
| 1 |
ts |
Pequin quebrado |
| 1 |
c |
Diced; cooked chicken |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Grated Romano cheese |
INSTRUCTIONS
Butter a 2- to 3-quart casserole, using about 1 Tbs butter. Preheat oven to
350. Following package directions, cook capellini in boiling water just
until tender to bite. Then drain and pour into buttered casserole. Melt 2
Tbs butter in a medium skillet. Add onions, garlic and mushrooms and cook
until onion is limp and slightly golden. Stir in tomatoes, salt, pepper,
sugar and pequin into onion-mushroom mixture, simmer, stirring, a few
minutes. Taste and adjust seasonings. Add sauce and chicken to spaghette;
toss to mix well. Mix cheeses and sprinkle over top. Bake, uncovered for
20-30 minutes or until cheese is melted and slightly golden. Makes 4 to 6
servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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