INGREDIENTS

8-oz. dry whole-wheat linguine pasta
1½ cups marinara sauce
1 4-oz. bottle fire-roasted red peppers, cut into thin strips
¼ cup plain Greek yogurt
1 cup fresh basil, chopped
1 Tbsp. Blended Chilies Hot Sauce
Salt and pepper to taste
6 Tbsp. Parmigiano-Reggiano cheese, grated (for garnish)

INSTRUCTIONS 

1.Cook pasta in lightly salted water according to package directions, about 9 minutes.
2.Meanwhile, bring marinara sauce and peppers to a simmer in a large nonstick sauté pan over medium heat.
3.Cook sauce, stirring it occasionally until slightly thickened, about 5 minutes.
4.Remove from heat.
5.Put yogurt in a small bowl. Stir in about ½ cup of warm sauce until smooth; this tempers it and prevents the yogurt from curdling.
6.Whisk yogurt mixture into the marinara sauce.
7.Keep the sauce off the heat, and cover the pan to keep the sauce warm.
8.Drain pasta and pour it into a large serving bowl.

9.Add marinara sauce, basil, and Blended Chilies Hot Sauce and toss gently until the pasta is evenly coated.

10.Salt and pepper to taste, and if you prefer, add more Blended Chilies Hot Sauce.

11.Garnish with grated cheese.

INGREDIENTS

Crust

1 cup flour
⅛ tsp. salt
5 Tbsp. butter
3 Tbsp. water

Filling
2 Tbsp. butter
2 Tbsp. flour
½ cup milk
1 tsp.7 Chili Blend Hot Pepper Seasoning

6 oz. Swiss cheese, grated
6 oz. Monterey Jack cheese, grated
1Tbsp. vegetable oil
4-5 leeks, clean, diced

INSTRUCTIONS

1.Preheat oven to 375°F.
2.To start the crust, mix flour, salt and butter together until well blended.
3.Add water and mix until dough forms.
4.Roll out on floured surface to size of pie crust.
5.Bake until lightly golden, about 20 minutes.
6.To start the filling, melt butter in a pan on medium heat and gradually stir in flour.
7.Slowly whisk in milk, letting mixture thicken between additions.
8.Add Chili Pepper Seasoning.
9.Combine two cheeses.
10.Add ⅔ of cheese mixture to the pan, stirring as it melts.
11.In a separate pan sauté leeks in vegetable oil until tender.
12.Pour sauce over leeks and mix well.
13.Pour filling into the pre-baked pie crust.
14.Sprinkle remaining cheese over the top.
15.Bake until cheese is lightly browned, about 10 minutes.