The below looks good enough, right? I started off with Farfalle Pasta, Ragu Alfredo Sauce, Spinach, and Red Onions. Sounds simple enough. I got myself into trouble with my aforementioned affection for hot peppers. The store didn’t have the ones I wanted in their produce section, so I decided to “go rogue” in the least Palinite fashion possible (or maybe the most?) and go buy some canned peppers. I settled on some of the “chipotle peppers in adobo sauce” and figured I could make it work (can pictured below).
I cracked open the can of peppers and went to work washing the adobo sauce off of them (it’s kind of a smoky barbecue sauce), meanwhile putting about 2/3 of a red onion and the spinach in a saucepan with some oil. I added the peppers once I had rinsed and chopped them. I added ALL of the peppers. A little sauce and some boiled pasta later, I had my dish.
I added too many peppers.
The dish came out hot as fire. The Chef, to her credit, managed to hang in like a champ and eat her helping, even though she did say she had some “stomach upset” by the end. I took mine down and went back for seconds, even though I think I went through about 3 glasses of tea.
Over the next few days, I finished all of the pasta that I had made, leaving out most of the peppers.
Moral of this story? Taste what you’re putting in your food before you do it. I had never cooked with these peppers and didn’t realize the heat and pain that I was about to unleash on myself and my guest. A simple taste would have revealed that a much smaller portion would have been sufficient to bring the spice train to town.