John's Hot-and-Hoppin' Cavatappi

John's Hot-and-Hoppin' Cavatappi Recipe
BECKY LUIGART-STAYNER
Be sure to use the hot pepper sauce that we call for because it contains whole peppers packed in vinegar. Using red-colored hot sauce won't yield good results.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 16 %
Fat 4.5 g
Satfat 0.8 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 12.5 g
Carbohydrate 40.2 g
Fiber 2.7 g
Cholesterol 8 mg
Iron 3 mg
Sodium 443 mg
Calcium 51 mg

Ingredients

2 cups water
1 1/2 cups frozen black-eyed peas
1 teaspoon dried thyme
2 bay leaves
1/2 cup chopped sun-dried tomatoes, packed without oil
1 1/2 teaspoons hot pepper sauce (such as Cajun Chef)
4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta)
1/2 cup sliced green onions
1/2 cup chopped fresh parsley
3 ounces very thinly sliced prosciutto or lean ham, chopped
1/4 cup hot pepper sauce (such as Cajun Chef)
1 tablespoon extra-virgin olive oil
1/2 teaspoon dry mustard
2 tablespoons finely chopped fresh green chile or canned chopped green chiles, drained
3 garlic cloves, minced

Preparation

Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Add tomatoes and 1 1/2 teaspoons pepper sauce; simmer 5 minutes or until tomatoes are tender. Drain black-eyed pea mixture in a colander over a bowl, reserving 2 tablespoons cooking liquid. Discard bay leaves.

Combine black-eyed pea mixture, pasta, onions, parsley, and prosciutto in a large bowl. Combine reserved cooking liquid, 1/4 cup pepper sauce, and remaining ingredients in a small bowl, and stir well with a whisk. Pour chile mixture over pasta mixture, and toss well. Serve warm or at room temperature.

November 1997
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