John's Hot-and-Hoppin' Pasta

Serving Size : 4 

2 cups water
1 1/2 cups frozen black-eyed peas
1 teaspoon dried thyme
2 bay leaves
1/2 cup chopped sun-dried tomatoes -- packed without oil
1 1/2 teaspoons hot pepper sauce (such as Cajun Chef)
4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta)
1/2 cup sliced green onions
1/2 cup chopped fresh parsley
1/4 cup hot pepper sauce (such as Cajun Chef)
1/2 teaspoon dry mustard
2 tablespoons finely chopped fresh green chile
2 tablespoons canned chopped green chiles -- drained
3 garlic cloves -- minced

Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Add tomatoes and 1 1/2 teaspoons pepper sauce; simmer 5 minutes or until tomatoes are tender. Drain black-eyed pea mixture in a colander over a bowl, reserving 2 tablespoons cooking liquid. Discard bay leaves.

Combine blackeyed pea mixture, pasta, onions, and parsley, in a large bowl. Combine reserved cooking liquid, 1/4 cup pepper sauce, and remaining ingredients in a small bowl, and stir well with a whisk. Pour chile mixture over pasta mixture, and toss well. Serve warm or at room temperature.

NOTE : Be sure to use the hot pepper sauce that we call for because it contains whole peppers packed in vinegar. Using red-colored hot sauce won't yield good results.
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