• Fettuccine with Quick Tomato Sauce and Chili Oil

    Fettuccine with Quick Tomato Sauce and Chili Oil


    Tomato Sauce
    3 Tbsp. olive oil
    2 large cloves garlic, minced
    1 medium sweet onion such as Vidalia, finely chopped
    3 large tomatoes, finely chopped
    1 Serrano or jalapeno chili pepper, very thinly sliced crosswise
    1 tsp. oregano, minced
    Salt and pepper to taste

    8 oz. dry fettuccine pasta

    ½ cup basil, coarsely chopped
    ¼ cup Parmesan cheese, freshly grated
    3 Tbsp. Chili Pepper Oil


    1.To start the tomato sauce, heat 3 Tbsp. olive oil in a large, deep skillet.

    2.Add garlic and cook over moderate heat, stirring until fragrant but not browned, about 30 seconds.

    3.Add onion and cook, stirring frequently until softened, about 5 minutes.

    4.Add tomatoes, chili pepper, thyme, and oregano. Salt and pepper to taste. Bring to a simmer. Cook over moderate heat until slightly thickened, about 5 minutes

    5.Meanwhile, cook pasta in a large pot of boiling salt water until al dente. Drain pasta well and return it to the pot.

    6.Add tomato sauce, basil, cheese, and Chili Pepper Oil to the pasta and toss.

  • Cream of Eggplant Soup


    6 Tbsp. butter
    3 cups onion, diced
    3 cups celery, diced
    2 large eggplants, diced
    3 cups potatoes, diced
    1 tsp. curry powder
    ½ tsp. thyme
    ½ tsp. basil
    8 cups vegetable broth
    1 tsp.7 Chili Blend Hot Pepper Seasoning

    4 cups whipping cream


    1.Melt butter in a large pot. Sauté onion, celery, eggplant, and potatoes until tender.

    2.Add curry, thyme, and basil. Cook uncovered over medium heat, stirring frequently, until potatoes are tender, 10-15 minutes.

    3.Stir in broth, add 7 Chili Blend Hot Pepper Seasoning, and cook uncovered over medium heat until mixture begins to thicken, about 45 minutes.

    4.Remove from heat, add cream.

  • Spicy Fried Rice


    2 Tbsp. olive oil
    1 Tbsp. Chili Pepper Oil
    3 Tbsp. garlic, coarsely chopped
    2 tsp. fresh ginger, peeled, finely chopped
    4 cups cooked rice, cold
    1½ tsp. salt
    1 tsp. black pepper
    ¼ cup oil packed sun-dried tomatoes, drained, coarsely chopped
    3 Tbsp. scallion, finely chopped
    3 Tbsp. cilantro, finely chopped
    3 Tbsp. fresh flat-leaf parsley, finely chopped


    1.Heat a wok or 12" nonstick skillet over high heat until hot.

    2.Add olive oil and Chili Pepper Oil, garlic, and ginger. Stir-fry 15 seconds.

    3.Add rice, salt, and pepper. Stir-fry 2 minutes, pressing on rice to break up any lumps.

    4.Add tomatoes, scallion, and herbs. Stir-fry 3 minutes.


  • Cold Chinese Noodles with Spicy Peanut Sauce


    8 oz. dry egg noodles or spaghettini pasta
    1-2 tsp. sesame oil

    2 cloves garlic
    ¼ inch length fresh ginger
    2 Tbsp. soy sauce
    ¼ cup smooth peanut butter
    1 Tbsp. sesame oil
    1 Tbsp. water
    1 Tbsp. Chili Pepper Oil
    1 Tbsp. brown sugar

    2 cucumbers, peeled, deseeded, grated (for garnish)
    ¼ cup fresh cilantro, chopped (for garnish)


    1.Cook pasta in a large stockpot of boiling salt water until al dente. Drain, rinse with cold water, and transfer to a bowl.

    2.Toss pasta with sesame oil and set aside at room temperature.

    3.Mince garlic and ginger in food processor or blender.

    4.Add remaining ingredients, except garnish, and puree until smooth.

    5.Pour sauce over noodles and toss well.

    6.Garnish with cucumber and cilantro.

    7.Serve at room temperature.