Tuesday, November 30, 2010

Aycaramba Spicey Fall Vegetable Linguine

Another post with total utilization with the recently home-made Aycaramba Spicey Cranberry Hot Sauce! Who doesn't love Fall vegetable? Here are two that is being used in today's recipe, and the blend is out of this world and totally healthy, without the Eeeeky cardboardy taste.

Aycaramba Spicey Fall Vegetable Linguine

1 box of Linguine (or any other kind of pasta in your pantry)
1 bunch kale (no its not only for decoration on a salad bar!)
1/4 - 1/2 (depending on size)  of Calabaza pumpkin, cubed in bite size
1 purple onion, rough chop
1/2 head of garlic, minced
2-3 tbsp brown sugar
4-6 tbsp soy sauce (this is for a whole lb of pasta, so don't be alarmed!)
1-3 tbsp of Aycaramba Spicey Cranberry Hot Sauce (http://foodieliciouslife.blogspot.com/2010/11/aycaramba-spicey-habanero-hot-sauce-and.html)
Salt and Pepper to taste, if desire.

Wash and rough chop the kale.  Boil for about 10-15 minutes to soften the vegetable.  Drain and set aside.  Boil pasta according to manufacturer's direction, set aside.  In a large skillet or wok, add a couple tablespoon of olive oil or vegetable oil  and stir fry garlic and onion on medium heat, and add in the Aycaramba hotsauce.  Add in the pumpkin and stir fry for a few minutes, then add soy sauce and cover for 5 minutes to soften the pumpkin.  Add in brown sugar, continue stir fry, and add in kale and finally, pasta.  Mix well.  Taste your creation, and if additional brown sugar, soy sauce of salt is required, please, feel free to add some more according to your tastebud.  This is a nice twist on a spicey creation for a pasta dish, and goes well with your favorite bottle of Riesling (at least for me anyways, but what do i know about wine?!)  Bon Appetit.

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