Spiderbite Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Easy Weeknight Meals
Cuisine: Italian
Serves: 4-6
Ingredients
  • 2 Tablespoons unsalted butter
  • 1 large Vidalian onion, thinly sliced
  • 2 cloves garlic, pressed
  • 2 red bell peppers and 1 yellow bell pepper (or feel free to substitute an orange bell pepper for one of the red peppers)
  • 1 Tablespoon unsalted butter (optional)
  • 12/ cup white wine
  • 4 ounces Spiderbite Chevre Frais
  • ½ cup organic cream
  • 1 Tablespoons unsalted butter
  • 1 lb. De Cecco Cavatappi
  • Sea salt and freshly ground black pepper
  • Slivers of fresh basil
  • Chopped chives
  • Freshly grated Parmegiano-Reggiano
Instructions
  1. Heat a large skillet, add the unsalted butter, and then the sliced onions. Sauté 5-6 minutes until transcluent. When the onions are almost done, add the garlic, and saute a minute more.
  2. While the onions are cooking, wash, split and seed the bell peppers. Then take a vegetable peeler and peel the skin off the peppers. (This may sound odd, but you peel the blistered skin after roasting them, don't you?) . Slice the peppers into thin strips. You should end up with 3-4 cups, depending on the original size of your peppers.
  3. Add the peppers to the onions and garlic, and saute over low heat for about 15-20 minutes. If needed, add another tablespoon of unsalted butter.
  4. Lower the heat. Add the white wine, and cook down until the peppers are meltingly tender.
  5. Add the Spiderbite, gently mashing it in, and then stirring to incorporate.
  6. Cook the cavatappi in a large pot of rapidly boiling water to which you've added salt right before putting in the pasta. The package says cooking for 6 minutes will get you al dente pasta, and 8 will be the maximum. I thought 8 minutes gave me an al dente bite, and if you like it more cooked, I'd add another minute or two. Reserve ½ cup pasta water.
  7. About two minutes before the pasta is done, add the cream to the pepper and goat cheese mixture, and adjust seasonings with salt and pepper.
  8. Drain the pasta and toss in the remaining tablespoon of unsalted butter, and then add the Spiderbite pepper sauce. Thin with the reserved pasta water if needed. Toss with the chives and basil, and add a bit more freshly ground black pepper.
  9. Serve with freshly grated Parmegiano-Reggiano.
Notes
© 2015 Nancy Olah. All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/spiderbite-pasta/