Hurricane Pasta Recipes

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DESERT FIRE PASTA



Desert Fire Pasta image

A Canyon Cafe recipe. Note: Pico de gallo is a combination of chopped fresh tomatoes, cilantro, onions, garlic and peppers to taste. Add a splash of lime juice and a dash of salt. If you don't have time to make pico de gallo, substitute chopped fresh tomatoes. This topping adds tremendously to the finished dish.

Provided by gailanng

Categories     One Dish Meal

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 19

1 1/2 tablespoons plus 1 teaspoon butter, divided
1 1/2 tablespoons all-purpose flour
1/4 cup diced onion
1 tablespoon coarsely chopped fresh jalapeno
1 teaspoon minced garlic
2 cups heavy cream
3/4 teaspoon salt (to taste)
1/4 teaspoon ground black pepper (to taste)
1 pinch ground red pepper (cayenne)
salt
2 tablespoons vegetable oil
12 medium shrimp, peeled and deveined (19-23-count)
3/4 cup sliced fresh mushrooms
2 teaspoons minced fresh jalapenos
8 ounces angel hair pasta (about 4 cups cooked)
1 1/2 cups jalapenos, cream sauce (see recipe)
1/4 cup shredded parmesan cheese (or more to taste)
2 tablespoons chopped fresh parsley
1/4 cup fresh pico de gallo (simple to make)

Steps:

  • Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
  • Saute onion, jalapeno and garlic in the remaining 1 teaspoon butter over medium heat until translucent, 5 to 6 minutes. Do not let the vegetables brown. Stir in cream, salt and black and red peppers; increase the heat and bring to a boil. Reduce heat to a simmer; whisk in the roux and cook until thickened. Set aside and keep warm to use in Desert Fire Pasta. Yields 2 cups.
  • For the Pasta: Bring a large pot of salted water to a boil.
  • While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
  • Cook pasta in the boiling water just until al dente, according to package directions. While pasta cooks, stir jalapeno cream sauce into the shrimp mixture. Cook until heated through; do not let boil.
  • Drain cooked pasta well. Add to shrimp mixture; toss until well coated. Transfer to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.

Nutrition Facts : Calories 1554.5, Fat 116.1, SaturatedFat 64.6, Cholesterol 360, Sodium 1243.4, Carbohydrate 105, Fiber 6.7, Sugar 7.8, Protein 27.2

OUTBACK CYCLONE PASTA (COPYCAT)



Outback Cyclone Pasta (Copycat) image

My mom made this, and I just love it! She and my dad say it is just like the Cyclone pasta served at Outback Steakhouse, I have never had the dish at Outback, all I know is that this recipe is really good! Serving size is apprx.

Provided by KittyKitty

Categories     One Dish Meal

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup sun-dried tomato
1 cup shiitake mushroom
1 onion
1 (16 ounce) jar alfredo sauce, I use the Classico Sun Dried Tomato
1 cup chicken breast, chopped
1 cup of shredded ham
1 (16 ounce) box penne pasta, cooked
swiss cheese, Italian blend, as much as you like
oregano
thyme
garlic

Steps:

  • Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
  • Bake at 375F until golden.

Nutrition Facts : Calories 336.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 12.1, Sodium 545.1, Carbohydrate 67.1, Fiber 9.7, Sugar 4.2, Protein 12.3

BAKED FETA PASTA



Baked Feta Pasta image

Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pints (20 ounces) cherry tomatoes
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 8-ounce block feta cheese, drained (see Cook's Note)
10 ounces mezze rigatoni
1 clove garlic, finely grated
Pinch crushed red pepper flakes, optional
1/4 cup fresh basil leaves, thinly sliced
Flaky sea salt, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
  • Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
  • As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.

OUTBACK CYCLONE PASTA



Outback Cyclone Pasta image

I can't remember where I found this..but it is simply wonderful. Tastes almost as good as the original!

Provided by Jewels1965

Categories     < 4 Hours

Time 1h1m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup sun-dried tomato
1 onion
1 (16 ounce) jar alfredo sauce, I use the Classico Sun Dried Tomato
2 cups chicken breasts, chopped
2 cups shredded ham
1 (16 ounce) box penne pasta, cooked
1 (16 ounce) bag Italian cheese blend
1/2 teaspoon oregano
1/2 teaspoon thyme
1 -2 head garlic, chopped fine

Steps:

  • Mix all ingredients together in a lightly greased 13 x 9 inch baking dish.
  • Bake at 375F 1/2 hour or until golden.

Nutrition Facts : Calories 578.2, Fat 6.9, SaturatedFat 1.8, Cholesterol 36.4, Sodium 1351.1, Carbohydrate 105.5, Fiber 15, Sugar 6.4, Protein 27.3

HURRICANE PASTA



Hurricane Pasta image

This was the first meal my dad & I created after Hurricane Wilma last year when power returned after 2 weeks! Comfort food all the way! Easily doubled or tripled!

Provided by Kiwiwife

Categories     Beans

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 lb rigatoni pasta
1 (28 ounce) can italian whole tomatoes
1 (28 ounce) can crushed tomatoes
2 (20 ounce) cans cannellini beans, drained
1 cup pecorino romano cheese, grated
1/4 cup pecorino romano cheese (to garnish)
garlic salt

Steps:

  • Open cans of tomatoes and pour into large skillet. Cut up whole tomatoes with knife, releasing juices.
  • Sprinkle with garlic salt.
  • Simmer for 15 minutes.
  • Add drained beans.
  • Boil pasta water and add pasta.
  • Cook acording to package directions
  • Add cheese to sauce & stir, simmer till pasta is done.
  • Drain and add to sauce
  • Sprinkle with extra cheese.

Nutrition Facts : Calories 614.2, Fat 4.5, SaturatedFat 1.2, Cholesterol 63.8, Sodium 318, Carbohydrate 115.4, Fiber 18, Sugar 10.7, Protein 31.4

EVACUATION TUNA & PASTA SALAD



Evacuation Tuna & Pasta Salad image

Living on the coast we are sometimes forced to evacuate during hurricane season. Put this pasta salad in a covered container, and throw it in the cooler. It's a full meal in one bowl. It's easy to serve. Spoon it up into a cup and eat it in the car, camper, or in our case, a motel room! That's why we call it Evacuation Tuna & Pasta Salad.

Provided by BLUEFIN

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12

3 cups rotelle pasta
3 hard-cooked eggs, chopped
1 (12 ounce) can tuna, drained and flaked
¾ cup shredded Cheddar cheese
¾ cup chopped celery
¼ cup finely chopped onion
½ cup roasted red peppers, drained and chopped
1 (8 ounce) can lima beans, drained
¾ cup mayonnaise
½ lemon, juiced
½ teaspoon paprika
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and cool.
  • In a large bowl, combine pasta, eggs, tuna Cheddar cheese, celery, onion, roasted red pepper, and lima beans. Whisk together mayonnaise, lemon juice, and paprika. Season with salt. Pour dressing over pasta mixture, and mix together.

Nutrition Facts : Calories 313.6 calories, Carbohydrate 27.4 g, Cholesterol 109 mg, Fat 13.9 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 4.2 g, Sodium 468.3 mg, Sugar 3.2 g

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