NOTE: Use any of Chef Paul's Sauce & Marinades™.
Each one works well and produces a different and unique flavor.
California Sun Dried Tomato Sauce & Marinade
Louisiana Red Pepper Sauce & Marinade
San Francisco Teriyaki Sauce & Marinade
Southwest Chipotle Sauce & Marinade
1 tablespoon olive oil
1 cup onion, julienned or chopped
1 cup green bell pepper, julienned or chopped
1 cup yellow bell pepper, julienned or chopped
1 cup red bell pepper, julienned or chopped
1 tablespoon
Chef Paul Prudhomme's Magic Seasoning Salt®
½ cup
Chef Paul Prudhomme's Southwest Chipotle Sauce & Marinade™ (See Note)
1 cup heavy cream
2½ cups pasta, cooked al dente
1 tablespoon butter, unsalted
Heat the olive oil in a 10-inch skillet over high heat until just beginning to smoke, about 2 minutes.
Add the onion, bell peppers and Magic Seasoning Salt and cook, stirring frequently, for 2 minutes. Add the marinade
and cook, stirring frequently, until the liquid has almost totally evaporated, about 4 minutes. Add the cream and bring to
a full boil, stirring frequently. Add the pasta and toss until evenly coated. Continue to cook, tossing frequently, until
the pasta is heated through, about 4 minutes. Add the butter and toss until the butter is melted. Remove from heat and serve.
* If you prefer a more intense flavor, simply add more of the marinade sauce that you are using to the cream sauce.
TIPS
1. Add 1 teaspoon of minced garlic together with the onions.
2. Add 2 teaspoons of minced fresh ginger together with the onions.
3. For extra flavor, add 1 tablespoon of marinade
to the skillet just before removing from heat.
4. Use Penne, Rotelli, Bow Ties, or your favorite pasta.
Copyright © 2000 by Paul Prudhomme
