Bring water to boil, then add ginger, cayenne pepper, and pasta. Boil pasta until softened to preference. Strain pasta and discard water.
Add cheese sauce, then added items and herbs and spices as desired.
I prefer cavatappi pasta, but other varieties work just as well. Bigger varieties will require a longer boiling time.
The cheese sauce I use is a commercial sauce you can sometimes find in the spaghetti sauce aisle. Using alfredo sauce (or other spaghetti sauce) is good but changes the character of the recipe.
More cayenne pepper can be used for stronger bite, and less for a weaker bite.
Adding cheese and jalapeño brats works well.
Check the pasta to make sure it is the right done-ness before straining, and dont be afraid to try different things.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (729g)|
|Recipe Makes: Servings|
|Calories from Fat: 642 (41%)|
|Amt Per Serving||% DV|
|Total Fat 71.3g||95 %|
|Saturated Fat 29.9g||149 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 301mg||93 %|
|Sodium 3992mg||138 %|
|Potassium 1042.8mg||27 %|
|Total Carbohydrate 174.8g||51 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 166.5g|
|Protein 61.1g||87 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1571
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