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Jalapeño Spaghetti
ENJOY this jalapeno spaghetti with creamy parmesan / mild cheddar. A perfect blend of rich sauce and spice that's sure to delight at dinner.
Course
Dinner, Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Servings
4
Servings
Calories
616
kcal
Author
Sujatha Muralidhar
Ingredients
8
ounces
spaghetti
2
jalapeños
finely chopped (deseeded if you want less heat)
2
tablespoons
olive oil
3
cloves
minced garlic
1
medium
onion
chopped
1
large
tomato
chopped (or one 14-ounce can of diced tomato with juice)
1
cup
heavy cream
1
teaspoon
dried parsley
1
teaspoon
dried basil
½
teaspoon
Salt
or to taste
¾
tsp
black pepper
1
cup
mild cheddar cheese
grated
Instructions
Cooking the Spaghetti
Over medium to high heat, fill a large pot with water.
Add a generous pinch of salt, and bring it to a boil.
Add the spaghetti and cook until al dente (firm to the bite), usually 8-10 minutes.
Stir occasionally to prevent sticking.
Drain the spaghetti and set aside.
Preparing the Jalapeño Sauce
While the spaghetti is cooking, place a pan over medium heat.
Add olive oil, minced garlic, and chopped onion. Stir until the garlic is fragrant.
Add finely chopped jalapeno and cook until tender and lightly browned, about 5-7 minutes. Stir occasionally.
Add the chopped tomato (or diced tomato with juice). Cook on medium heat until the tomato becomes soft.
Combining Other Ingredients
Add heavy cream, dried parsley, dried basil, salt, and pepper.
Turn the heat to low-medium.
Toss the Spaghetti:
Add the cooked spaghetti and grated mild cheddar cheese to the pan.
Toss well to ensure that every strand is coated with the spicy, jalapeño-flavored sauce.
Serving
Transfer to serving plates.
Sprinkle generous amounts of grated Parmesan cheese.
For an extra kick, sprinkle some freshly chopped jalapeños on top.
Notes
After eating, cool the spaghetti to room temp (within 2 hours).
Store in an airtight container in the fridge for 3-5 days, or freeze for up to 2 months.
To thaw, place in the fridge overnight or use the microwave's defrost setting.
Reheat in the microwave for 2 minutes, then in 30-second intervals, or on the stovetop over medium heat, stirring until hot.
Nutrition
Calories:
616
kcal
|
Carbohydrates:
51
g
|
Protein:
17
g
|
Fat:
39
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
13
g
|
Cholesterol:
95
mg
|
Sodium:
499
mg
|
Potassium:
391
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
1617
IU
|
Vitamin C:
18
mg
|
Calcium:
274
mg
|
Iron:
1
mg