We feel the rich, smoky tomato punch of our fiery Cat in Heat sauce makes it a purr-fect (get it?) addition to other sauces, from barbecue to pomodoro. So while making some Alfredo sauce the other day, we chose to add some Cat in Heat to the mix — and lo and behold, we produced a delicious, spicy twist on a familiar recipe. The cream base of the sauce tempers Cat in Heat‘s spice some, but at the same time it also extends the sauce’s base flavors, allowing each mouthful to taste some of that smoky, chili-based bite. Of course, we like our pasta sauces a bit on the drier end here — which is what the recipe below tailors itself to — so please double the recipe (save for the pasta) for a saucier version.
8 oz. long and flat pasta, like parpadelle or fetuccini
2 tablespoons butter
1 cup heavy cream
1 cup frozen peas
6 oz. asiago, romano or parmasan cheese, shredded
1 teaspoon chopped parsley
1 cup chopped cooked chicken breast (or you can use leftover rotisserie chicken)
2-4 tablespoons Cat in Heat sauce
Cook up pasta according to package directions.
As pasta cooks, place a large skillet over medium heat and melt butter. Once melted, add heavy cream and bring mixture to a simmer. Let mixture cook for 5-10 minutes, or until thick enough to coat the back of a spoon without running immediately off.
Once thick, turn off the heat and add the cheese, stirring constantly to combine well and melt evenly.
Once combined, add the chopped chicken, peas and Cat in Heat, starting with 2 tablespoons of Cat in Heat at first. Taste mixture at that point and gauge your spice level — then add more sauce if you want a spicier sauce.
When pasta is done, drain well and mix well with the alfredo sauce mixture. Sauce should coat pasta without appearing heavily sauced.
Serve with a little more cheese on top and sprinkle with chopped parsley.