Jalapeno Popper Pasta

• 份量: 3 servings
• 准备时间: 20 minutes
• 总时间: 40 minutes

配料

250 g dried pasta

1 tbsp olive oil

4 fresh jalapenos (deseeded and sliced (leave some seeds in if you want some heat)

3 cloves garlic (minced)

1 banana shallot (minced)

150 g cream cheese

50 g cheddar (finely grated)

Small handful of fresh oregano (or 1tsp dried)

1/2 tsp salt

20 g panko breadcrumbs (or any breadcrumb of choice)

Small handful of fresh oregano (or 1 tsp dried)

2 tbsp olive oil

Pinch of salt

步骤

Breadcrumb topping:

Heat the 2tbsp of olive oil in a pan over a medium heat

Add the panko breadcrumbs and fresh/dry oregano and mix continuously until golden brown, this will take several minutes

Once golden brown, season with a pinch of salt and leave aside for later

Jalapeno popper pasta:

Start by boiling the pasta in plenty of salted water. Cook for 1 minute less than the packaging instructions so the pasta remains al dente. Make sure to reserve the pasta water for later

At the same time, sauté the shallot and garlic in the olive oil over a medium heat until the shallot has turned translucent. This will take around 1 minute

Then add the finely sliced jalapenos and continue to sauté for a further minute to slightly soften the jalapenos

Next add the cream cheese and mix together over a low heat

Add a ladle of pasta water along with the bucatini, and then add the finely grated cheddar and oregano.

Remove the pan from the heat and mix together until the sauce thickens and becomes creamy. Add more pasta water to loosen the sauce if desired. It thickens quite quickly

Serve up and top with the crispy breadcrumbs