Growing up, my brothers drenched EVERYTHING in Frank’s Red Hot Sauce. For the longest time, as a result, I was completely adverse to everything with hot sauce. Luckily, I’ve come around. When my mom, cousin and two nieces came to visit, we made my cousin’s recipe for hot sauce pasta.
I’ve had hot sauce pasta several times, and now I’m so excited to share this recipe! It’s creamy without the milk and chalk full of vegetables. If you’re not a huge fan of spice, put in less hot sauce. If you’re my brothers, add a lot more.
Either way, even the little ones will like it!
- 1/2 stick butter
- 3-4 cloves garlic, minced
- 1 large onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1-2 8 oz containers mushrooms, cleaned and sliced
- 1/4 cup flour
- 1/2 pint half and half or 1 cup heavy whipping cream
- 3/4 cup chunky salsa
- 1/2 cup hot sauce (adjust depending on how hot)
- salt and pepper to taste
- grilled chicken (frozen and pre-cooked)
- box of pasta, cooked according to package instructions
- Prep time: 5 min
- Cook time: 15-20 min
- Servings: 6
- Difficulty: easy
In a large pot, combine the butter, garlic, onion, peppers, mushrooms. Stir to combine until the butter melts and saute the onions until they begin to be translucent.
Stir in the flour, like a chunky roux. Mix in the half in half and then the salsa and hot sauce. Season liberally with salt and pepper. Cook until everything is well combined.
Cook frozen/pre-cooked chicken according to packing instructions
Serve the hot sauce pasta sauce over the pasta and top with chicken. Enjoy!