Fire-Breathing Dragon Pasta

My inspiration for this super spicy dish was "Fra Diavolo" an Italian dish meaning "Brother Devil" that is traditionally made with tomato sauce spiked with red pepper flakes and seafood, usually shrimp. I took this simple recipe a step further by adding chicken and chipotle peppers into the mix. It was an unabashed attempt to satisfy a nagging craving for spicy food; EXTREME, spicy food. A generous dose of chipotles and red pepper went into my homemade tomato sauce for a delicious depth of rich, bold, and sassy flavor. To give it a bit of balance and add a silky creaminess I mixed in milk and sour cream. The result was exactly what I was looking for. The measure of success? The lip tingling and wisps of fire in my breath that temporarily turned me into a dragon. I didn't name it fire-breathing dragon pasta for nothing. And I mean that in the best way.

Fire-Breathing Dragon Pasta

(by Reeni)(feeds 4-6)

1 Yellow Onion, diced

Olive oil, for sauting

Salt and Pepper to taste

6 cloves Garlic, minced

3 Chipotles in Adobo Sauce, seeds removed, chopped + 1 tablespoon of the Adobo

1 pound boneless, skinless, Chicken Breasts, cut into large cubes

2 teaspoons Italian Seasoning

3 cups good Tomato Sauce

1 teaspoon Red Pepper flakes

1/2 pound medium-sized Shrimp, cleaned with tails off

1 cup Whole Milk or Heavy Cream

1 cup Sour Cream

1 pound Pasta like spaghetti or penne

4 dried Red Chile Peppers

Parmesan, fresh grated, for serving

1. Saute onion in two tablespoons Olive oil in a large, deep-sided skillet or a medium sized saucepan until tender and translucent, season with salt and pepper. Add garlic and saute until fragrant. Add the chipotles, chicken pieces, and Italian seasonings. Season with more salt and pepper. Saute over medium heat turning chicken to sear on all sides.

2. Add the tomato sauce and red pepper flakes. Bring up to a simmer and continue to simmer for ten minutes or until chicken is cooked through. In the meantime cook the pasta to al dente according to package directions and add the dried chiles to the cooking water with the spaghetti.

3. Stir in the shrimp and milk. Slowly add in the sour cream while stirring. Bring to a slow simmer. Simmer until shrimp begin to curl. Remove from heat.

4. Serve over pasta(remove the chiles when draining) with fresh Parmesan cheese.

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I'm sending this to Presto Pasta Nights hosted by Deb @ Kahakai Kitchen this week.