John's Hot-and-Hoppin' Cavatappi

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

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 16%
  • Fat: 4.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 12.5g
  • Carbohydrate: 40.2g
  • Fiber: 2.7g
  • Cholesterol: 8mg
  • Iron: 3mg
  • Sodium: 443mg
  • Calcium: 51mg

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

  1. 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.
  2. 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.
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