October 27, 2014

Bolognese Alla Diavolo Pappardelle


For sauce
1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
1 pound hot Italian sausage
1 pound 90% lean ground beef
1 tablespoon red pepper flakes
¼ teaspoon ground nutmeg
½ cup whole milk
½ cup dry red wine
3½ cups canned crushed tomatoes
1 (15 ounce can) diced tomatoes
freshly ground black pepper to taste
sea salt to taste

For pasta
2 pounds flour
10 eggs
3 tablespoons Frank’s® RedHot® Original Cayenne Pepper Sauce

To make the sauce:

Heat the olive oil in a Dutch oven or tall-sided skillet over medium heat. Cook the onion and carrots until the onions are translucent and soft, stirring occasionally, about 5–8 minutes. Add the sausage and ground beef and cook, stirring occasionally and breaking up any large chunks, until the meat is browned, about 8–10 minutes.

Add the spices and milk. Simmer, stirring occasionally, until the milk has cooked down and the meat looks dry, about 20 minutes. Add the wine and simmer, stirring occasionally, until the wine has cooked down and the meat looks dry, about 20 minutes. Add the tomatoes and simmer for at least 1½ hours and up to 3½ hours, adding small amounts of water occasionally if the mixture looks dry. When the sauce is done, add salt and pepper to taste.

To make the pasta:

Place the ingredients in a large bowl. Start mixing either by hand or with a mixer with a dough hook until a dough forms. Remove the dough to a lightly floured cutting board and knead, sprinkling on small amounts of flour as necessary, until the dough is smooth and no longer sticky.

Divide the dough into 12 pieces and follow the manufacturer’s instructions for your pasta machine to create sheets of pasta. Gently fold the sheets in half and slice them into 1-inch-wide strips.
Bring a large pot of salted water to a boil. Cook the pasta until al dente, 2–3 minutes.

Drain the pasta and then serve immediately topped with the sauce. Store the pasta and sauce leftovers separately.

My thoughts:
This one of my favorite recipes from my new book, Cooking with Frank's RedHot Cayenne Pepper Sauce: Delicious Recipes That Bring the Heat, I love it not only because the pasta rolls out like a dream or that it is honestly delicious, it shows how versatile hot sauce can be! Who knew pasta infused with hot sauce would be so good? It tastes spicy, not "hot" and if you didn't know, I don't think you'd guess the secret ingredient was hot sauce!

from the book:

"A classic Italian sauce paired with hot sauce–spiked pasta? Sounds crazy, but trust me, it is amazing. Somehow the addition of the hot sauce makes the pasta silky smooth and incredibly easy to work with. It is the perfect light, tasty, fresh foil for a rich, meaty sauce"

Cooking with Frank's RedHot Cayenne Pepper Sauce: Delicious Recipes That Bring the Heat is available now! Click on the title to see it on Amazon.com where is available in hardback or for you Kindle.

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