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Spooky Spicy Habanero Pasta ~ Simple pasta dish with chicken, spicy smoked sausage & peppers in a creamy white wine sauce.
Halloween is one of our favorite fall holidays around the casa and I love to go all out with spooky decorations and holiday inspired recipes. My husband is into authentic, gory displays while I am more of a glitter and sparkle kind of girl… so you can image the mismatched hodge podge we come up with!
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The one topic we both agree on though is the food. Paul and I both enjoy spicy dishes, which can be a bit much for younger palates, so whenever there’s a chance to make a recipe for grown-ups only I like to crank up the heat.
This year Halloween falls on a Saturday so we are taking advantage of the night by hosting an adults-only get together with the casa crew before heading out to a local haunted house attraction. It’s tough to really relax and celebrate a spooky holiday when it falls in the middle of the work week!
The first thing on my list for this year’s party was the wine. As much as I love to mix drinks it’s no fun playing bartender all night, plus wine is a component in the evening’s spicy main dish. Woodbridge by Robert Mondavi wine is a staple in the casa kitchen and I used both the Chardonnay and Cabernet Sauvignon varietals in this recipe.
~ Check out this list to see where Woodbridge in-store demos will be near you ~
I am a firm believer in eating my booze as much as drinking it! And wines add an extra layer of flavor to a variety of dishes like my delicious Creamy Smoked Gouda Risotto.
Did you notice the the cool purple pasta? It is so easy to make by adding a healthy dose of red wine to your pasta water, for the orange pasta I used gel food coloring. It really adds a festive twist to this Spooky Spicy Habanero Pasta!
Bucatini has been my pasta of choice lately but mix it up by using whatever you have on hand. Regular spaghetti, fettuccine or linguine are excellent substitutions. Leftover rotisserie chicken was a real time-saver too.
To add even more heat I used spicy smoked sausage but have made this dish with kielbasa and turkey sausage too. It really is up to you.
On a serious note, when you are handling the habanero pepper I highly recommend you wear gloves. They are spicy enough to burn your skin if you aren’t careful. Discard the ribs and seeds, using only the flesh of the pepper in this recipe.
~ Visit the Simple Entertaining Social Hub for more entertaining ideas ~
How do you celebrate an adults-only Halloween? Visit the link above and share your favorites in the comments!
Spooky Spicy Habanero Pasta
- 1 14-ounce package spicy smoked sausage
- 1 medium yellow bell pepper cut into thin strips
- 1 large shallot cut into thin strips
- 1 1/2 cups chopped rotisserie chicken
- 1 habanero seeded and finely minced
- 1- 1 1/2 cups chardonnay wine
- 1/2 cup half and half
- 1 pound bucatine pasta substitute spaghetti fettuccine or linguine
- 2 cups cabernet sauvignon
- Orange and purple gel food coloring
- Heat a large non-stick skillet over medium high heat. Add sausage and cook until browned, 4-5 minutes.
- Use a slotted spoon to remove sausage from skillet, place on plate and set aside.
- Turn heat down to medium low. Add bell pepper and shallots, sauté 4-5 minutes.
- Mix in cooked chicken and habanero peppers, cook 2-3 minutes.
- Slowly pour in chardonnay, scraping bits off bottom of skillet. Turn heat to low and stir in half and half. Simmer 6-8 minutes.
- While sauce simmers, boil salt water for pasta.
- Add desired amount of orange food coloring and half of pasta. Cook al dente according to package directions.
- Use tongs or a slotted spoon to remove pasta from pot. Place in a bowl and set aside.
- Add cabernet (and optional purple food coloring) to pasta water and bring back to a boil. Add remaining pasta and cook until al dente. Drain pasta.
- Add orange and purple pasta to sauce. Toss to coat and serve immediately.