Indulge in a culinary journey with our collection of tantalizing Hurricane Pasta recipes, each boasting a unique flavor profile that will leave you craving for more. From the classic Hurricane Pasta with its captivating blend of Cajun spices, to the Hurricane Pasta with Shrimp, bursting with succulent seafood flavors, and the vegetarian-friendly Hurricane Pasta with Vegetables, we've got something for every palate. Our recipes offer a range of difficulty levels, from beginner-friendly to culinary adventures for experienced chefs, ensuring an enjoyable cooking experience for all. Get ready to embark on a taste sensation with our Hurricane Pasta recipes!
Let's cook with our recipes!
PASTA WITH CREAM SAUCE
This beautiful pasta is well coated with a delicious garlic-cream sauce. It's a versatile dish that can be served as a side dish or a main dish. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. , Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.
Nutrition Facts : Calories 358 calories, Fat 17g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 181mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
HURRICANE
You'll find a hurricane on the menu at almost every bar in New Orleans thanks to Pat O'Brien's, where the fruity drink was created in the 1940s. That recipe is a secret, but bartenders at Saints and Sinners were willing to share theirs. They make the drink with orange, pineapple and cranberry juices. -Nora Horvath for Food Network Magazine
Provided by Food Network
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 8
Steps:
- Combine all the rum, the orange juice, pineapple juice and cranberry juice in a cocktail shaker with ice. Shake well.
- Strain the drink into a pint glass filled with ice. Slowly pour the grenadine on top. Garnish with a wedge each of lemon and lime and a maraschino cherry.
BAKED FETA PASTA
Whether you're an avid TikTok user or just a casual Instagram consumer, you've probably seen the feta and tomato pasta taking the social media world by storm. It has an interesting history. In 2018, Finnish blogger Tiiu Piret (@tiiupiret) shared a recipe for a pasta containing prosecco, baked feta and tomatoes. In 2019, another Finnish blogger, Jenni Häyrinen (@liemessa), shared her simplified version of the dish on her blog and Instagram using the hashtag #uuifetapasta. (Afterward, sales of feta in Finland apparently increased by 300 percent.) American food influencer MacKenzie Smith (@grilledcheesesocial) eventually heard about the dish from a friend with a Finnish boyfriend. In January 2021, she posted a translation of the popular recipe on her blog and Instagram, which led to it going viral in the United States. It's easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. We opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it's okay if some of the oil isn't fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
DESERT FIRE PASTA
A Canyon Cafe recipe. Note: Pico de gallo is a combination of chopped fresh tomatoes, cilantro, onions, garlic and peppers to taste. Add a splash of lime juice and a dash of salt. If you don't have time to make pico de gallo, substitute chopped fresh tomatoes. This topping adds tremendously to the finished dish.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 19
Steps:
- Jalapeno Cream Sauce: To make a roux, melt 1 1/2 tablespoons butter; whisk in flour. Set aside.
- Saute onion, jalapeno and garlic in the remaining 1 teaspoon butter over medium heat until translucent, 5 to 6 minutes. Do not let the vegetables brown. Stir in cream, salt and black and red peppers; increase the heat and bring to a boil. Reduce heat to a simmer; whisk in the roux and cook until thickened. Set aside and keep warm to use in Desert Fire Pasta. Yields 2 cups.
- For the Pasta: Bring a large pot of salted water to a boil.
- While water comes to a boil, heat oil in a large skillet; add shrimp, mushrooms and jalapeno. Cook, tossing frequently, just until shrimp are opaque.
- Cook pasta in the boiling water just until al dente, according to package directions. While pasta cooks, stir jalapeno cream sauce into the shrimp mixture. Cook until heated through; do not let boil.
- Drain cooked pasta well. Add to shrimp mixture; toss until well coated. Transfer to serving dishes; sprinkle with Parmesan, then parsley. Spoon pico de gallo atop each serving.
Nutrition Facts : Calories 1554.5, Fat 116.1, SaturatedFat 64.6, Cholesterol 360, Sodium 1243.4, Carbohydrate 105, Fiber 6.7, Sugar 7.8, Protein 27.2
Tips:
- For a smoky flavor, roast the bell peppers over an open flame or under a broiler.
- To add a bit of a kick, use spicy Italian sausage or pepperoni.
- Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
- If you don't have any heavy cream, you can use milk or half-and-half instead.
- Serve the pasta with a sprinkle of Parmesan cheese and a side of crusty bread.
Conclusion:
Hurricane pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken or sausage. With its combination of flavors and textures, hurricane pasta is sure to be a hit with your family and friends.
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