Pasta alla Fiamma: A Fiery Italian Delight

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Pasta alla Fiamma

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Frying pan or skillet
• Cooking spoon
• Ladle
• Chef’s knife
• Cutting board
• Long lighter (for flambéing)
• Serving dishes

Ingredients

  

• Ingredients
• Pasta:
• 400 g 14 oz spaghetti or fettuccine
• Sauce:
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 1 red chili pepper finely chopped (adjust for spice level)
• 1 can 400g diced tomatoes (or fresh, chopped)
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 100 ml 3.4 fl oz vodka or white wine (for flambéing)
• Garnish:
• Fresh basil leaves for garnish
• Grated Parmesan cheese optional

Instructions

 

• Method
• Cook the Pasta:
• In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
• Prepare the Sauce:
• In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
• Add the chopped chili pepper and cook for another 1-2 minutes until softened.
• Combine the Ingredients:
• Stir in the diced tomatoes and smoked paprika. Season with salt and pepper. Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld.
• Flambé:
• Carefully add the vodka or white wine to the pan. Allow it to simmer for about 1 minute to cook off some alcohol.
• Using a long lighter, ignite the sauce (stand back!) to flambé. Let it burn for about 10-15 seconds until the flames subside. This will add a unique flavor to your sauce.
• Mix the Pasta and Sauce:
• Add the drained pasta to the frying pan with the sauce. Toss everything together, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
• Serve:
• Plate the pasta and garnish with fresh basil and grated Parmesan cheese, if desired.
• Variations
• Vegetarian: Omit the vodka or white wine for a non-alcoholic version. Add vegetables like bell peppers, zucchini, or spinach for added nutrients.
• Protein Addition: Add cooked shrimp, chicken, or sausage for a heartier meal.
• Gluten-Free: Substitute regular pasta with gluten-free pasta made from rice or corn.

Keyword Flame Pasta, Pasta, Pasta alla Fiamma

Pasta alla Fiamma, often translated as “Flame Pasta,” is a spectacular Italian dish known for its dramatic presentation and rich flavors. The dish combines pasta with a spicy, smoky sauce that tantalizes the taste buds. Whether you’re hosting a dinner party or just want to impress your family with a restaurant-quality meal, this recipe is sure to wow everyone at the table. From my own personal experience, the key to this dish is in the flame and the careful balance of flavors that come together beautifully.

Let me show you how I make Pasta alla Fiamma.

What to Expect

When making Pasta alla Fiamma, expect a lively cooking experience with the excitement of flambéing! The result is a beautiful plate of pasta that’s smoky, spicy, and full of flavor. The sauce should have a nice balance of sweetness from the tomatoes and heat from the chili, all enveloping the pasta perfectly.

Recipe Overview

• Cuisine: Italian
• Course: Main Dish
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories: Approximately 550 per serving
• Cost of Ingredients: $12-15 (depending on ingredient choices)

Equipment Needed

• Large pot for boiling pasta
• Frying pan or skillet
• Cooking spoon
• Ladle
• Chef’s knife
• Cutting board
• Long lighter (for flambéing)
• Serving dishes
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta alla fiamma  now.

Ingredients

• Pasta:
  • 400g (14 oz) spaghetti or fettuccine
• Sauce:
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 red chili pepper, finely chopped (adjust for spice level)
  • 1 can (400g) diced tomatoes (or fresh, chopped)
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 100ml (3.4 fl oz) vodka or white wine (for flambéing)
• Garnish:
  • Fresh basil leaves, for garnish
  • Grated Parmesan cheese (optional)
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta alla fiamma  now.

Method

1. Cook the Pasta:
   • In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Prepare the Sauce:
   • In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
   • Add the chopped chili pepper and cook for another 1-2 minutes until softened.
3. Combine the Ingredients:
   • Stir in the diced tomatoes and smoked paprika. Season with salt and pepper. Let the sauce simmer for about 5-7 minutes, allowing the flavors to meld.
4. Flambé:
   • Carefully add the vodka or white wine to the pan. Allow it to simmer for about 1 minute to cook off some alcohol.
   • Using a long lighter, ignite the sauce (stand back!) to flambé. Let it burn for about 10-15 seconds until the flames subside. This will add a unique flavor to your sauce.
5. Mix the Pasta and Sauce:
   • Add the drained pasta to the frying pan with the sauce. Toss everything together, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
6. Serve:
   • Plate the pasta and garnish with fresh basil and grated Parmesan cheese, if desired.

Variations

• Vegetarian: Omit the vodka or white wine for a non-alcoholic version. Add vegetables like bell peppers, zucchini, or spinach for added nutrients.
• Protein Addition: Add cooked shrimp, chicken, or sausage for a heartier meal.
• Gluten-Free: Substitute regular pasta with gluten-free pasta made from rice or corn.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta alla fiamma  now.

Tips and Substitutions

• Spice Level: Adjust the amount of chili pepper according to your preference. You can also use red pepper flakes for a similar heat level.
• Pasta Choices: While spaghetti is traditional, feel free to use any pasta shape you prefer.
• Make Ahead: The sauce can be made a day in advance and stored in the fridge. Just reheat before tossing with the pasta.

Nutritional Information Per Serving

• Calories: ~550
• Total Fat: 20g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 400mg
• Total Carbohydrates: 75g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 15g

I hope this guide has made making Pasta alla Fiamma seem a little less daunting. Have you tried it before? Please be honest, and let me know in the comments below. I love to hear feedback from a real person like you, so please leave your honest comment! Enjoy your cooking adventure!