Everything Thing You Want To Know About Chilli Pasta Recipes and Chilli Rice Recipes

These are the best chilli recipes I've come across, based around rice, pasta, lentils or freekeh (cracked, smoked wheat - very healthy).

The Chilli Rice/Pasta/Lentil/Freekeh Recipes

Spiced & Creamy Pasta Tonnata Penne With Tomato & Chilli Sauce Vadappa (crispy rice flour roti)
Tortellini with Bacon & Oven Roast Tomatoes Spicy Prawn Pasta With a Lemon & White Wine Sauce

Vadappa ( crispy rice flour roti )

Roti is a flat round bread - the Indian version of a tortilla (or wrap). Great recipe !

  • 2 cup rice flour
  • 1 onion, very finely chopped
  • 1/4 cup finely chopped coriander leaves
  • 2 green cayenne chillies, very finely diced
  • water to kneed the dough
  • oil for applying to pans
  • 2 to 3 cooking non stick pans
  • salt to taste

Add the onions, green chillis ,cilantro and salt to rice flour sprinkle water and make a stiff dough.

Now take a pan and apply 1 tbs of oil with hand and take a handfull of dough make a round ball and press directly in to pan until u get a thin layer - ( press the remaining dough on 2 to 3 pans , if you are using same pan once you finish cooking one roti just wash the pan with plain cold water in sink and wipe with paper towel and ready to use again to press another roti).

Now keep pan on a medium flame for 3min until you see golden color on bottom side ,if you want you can add another teasp oil , flip and cook on other side.

If you want a crispy roti then cook on a low flame - if to want soft roti then cook on medium high.

This roti tastes great !

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Spiced, Creamy Pasta Tonnata
makes 4 serves

  • 500g penne pasta
  • 1 tablsp olive oil
  • 1 clove garlic, finely sliced
  • 1 small brown onion, finely chopped
  • 1 or 2 jalapeno chillies, de-seeded and finely chopped
  • ½ teasp coriander seed powder
  • 500g jar pasta sauce
  • ½ cup parsley (flat or curley), finely chopped
  • ½ cup thickened cream
  • 200g kalamata olives, drained & pitted
  • 2 x 185g cans tuna in oil, drained and flaked

Cook the pasta in a large saucepan of boiling salted water, following packet directions, until tender.

While the pasta is cooking. heat the oil in a frying pan over medium-high heat and saute the onion and garlic until the onion is soft.

Add pasta sauce and heat until it is almost boiling then reduce heat to medium-low and mix in the olives, half the parsley, the cream, and salt and pepper.

Cover this mixture and let it simmer, not boil, for 5 minutes until hot. Then, turn off the heat and stir through the tuna and let it sit for 2 minutes.

Drain the pasta, reserving 1/4 cup water and then add the pasta and water back to the saucepan. Add the tuna mixture and remaining parsley.

Toss over low heat to combine and then serve.

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Penne With Tomato & Chilli Sauce

This recipe is a spicy variation on the classic italian dish Penne Arrabbiata

Serves 4

  • 25g dried porcini mushrooms
  • 90g butter
  • 150g pancetta (substitute with bacon if you have to, but it's not the same)
  • 2 cloves garlice, finely sliced
  • 8 tomatoes, finely chopped (tinned if it's the wrong time of the year)
  • 1 mulato chilli rehydrated in hot water for 20 mins and finely choppedl
  • 1 jalapeno, finely diced
  • 1 handful of fresh, sweet basil leaves very coarsely chopped
  • 350g penne pasta, or any other pasta you wish to sub in
  • 50g parmesan, grated
  • 25g pecorino, grated
  • salt, to taste

Rehydrate the porcinis in just enough hot water to cover them, for 20 mins then squeeze dry and chop finely. Keep the water, it smells great and will add extra depth to your flavour.

Melt 50g of the butter, and brown the pancetta until crisp and remove. Add the chopped porcinis to the same pan and cook until crispy. Take out and put them with the pancetta.

To the same pan ad the rehydrated mulato chilli, diced jalapeno, and the garlic and fry until the garlic is golden brown.

Add the tomatoes, basil, half the porcini water and salt to the pan and cook gently for 15 minutes, uncovered, stirring occasionally. While that's happening, cook the pasta in salted water with the remaining porcini water added.

Add the pancetta and the porcinis to the sauce in the pan, stir in and adjust you salt if need be.

Dice the remaining butter, and add to the drained pasta along with the grated cheeses.

Give the pasta a stir, add the tomato sauce and stir again then you're ready to serve.

Garnish with some basil.

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Tortellini with Bacon & Oven Roast Tomatoes

makes 4 serves

Tortellini is a small, stuffed pasta, like a little, curled up ravioli - every supermarket has this.

  • 1 x 200g punnet grape/cherry tomatoes, halved
  • 250g zucchini (courgette), chopped
  • 2 garlic cloves, very finely chopped
  • 1 x 625g pkt spinach and ricotta tortellini
  • 2 bacon rashers, rind removed, thinly diced
  • ½ cup fresh parsley, finely chopped
  • 3 teasp balsamic vinegar
  • Olive oil
  • shaved parmesan, for garnishing

Preheat you oven to 200°C.

Mix the vinegar, tomato, zucchini, and garlic in a bowl and season with salt and pepper.

Place the tomato mixture in a non-stick roasting pan and brush olive oil over the top.

Roast in oven for 20 minutes or until tender.

Meanwhile, cook the tortellini in a saucepan of boiling water following packet directions or until al dente.

Drain and return to the pan.

Heat a small non-stick frying pan over medium heat.

Add the bacon and cook, stirring, for 5 minutes or until crisp and brown and place on some paper towel to absorb the excess oil/fat.

Add the tomato mixture, bacon and parsley to the tortellini and toss until well combined.

Divide the tortellini mixture among serving bowls and top with parmesan. Season with salt and pepper to serve.

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Spicy Prawn Pasta With a Lemon & White Wine Sauce

makes 4 serves

Spicy Prawn Pasta With a Lemon & White Wine Sauce - the finished dish

  • 500g short pasta (e.g. penne, fusilli, rigatoni, etc)
  • 20 green prawns - uncooked, peeled, and deveined
  • 3 garlic cloves, crushed
  • ½ teasp dried red chilli flakes
  • 2 tablsp fresh parsley, finely chopped
  • Juice and zest of 1 large lemon
  • 1 cup (250ml, 8½ fl oz) white wine
  • 100g (3½ oz)unsalted butter, chilled, cut into small pieces
  • 1 tablsp baby capers, rinsed
  • 1 tablsp olive oil, plus extra to toss

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm.

Place remaining oil and the garlic in a frypan and heat gently over low heat. When the oil is hot, add the prawns, chilli and half the parsley, increase heat to high and cook for 2-3 minutes.

Remove the prawns and set aside, then add the lemon juice and white wine to the pan and allow to bubble and reduce for 2 minutes.

Briefly stir in the cold butter, lemon zest and capers until you have a smooth sauce. Return the prawns to the pan to heat through, then add the pasta.

Toss together well and serve garnished with the remaining parsley. An Italian style classic!

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