The Red Hot Chili Paper

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Fettucini w/ Veggies
Linguini Vongole
Pasta Cake
Fusilli Vinaigrette
Garlic Mostaccioli
Garden Fettuccine
Macaroni Skillet
Chinese Tofu Salad
Fusilli Vinaigrette


      1 pound Fusilli Pasta
      3/4 cup Olive Oil
      6 Shallots -- chopped
      1 Red Pepper -- chopped
      2 Carrots -- shredded
      1 pound Broccoli flowerets
      3 tablespoons Chives -- minced
      1 cup Basil Leaves -- chopped
      1 cup Parmesan Cheese -- grated
      1 tablespoon Dijon Mustard
      1/4 cup Red Wine Vinegar
      3 cloves Garlic -- minced
      1 teaspoon Sugar
      Salt and Pepper


    Cook pasta in boiling salted water until "al dente". Drain and toss with 1/4  cup of the olive oil then cool to room temperature, stirring occasionally.
    Add shallots, red pepper, carrots, broccoli, chives, basil and 3/4 cup of the cheese. Mix  thoroughly.
    In a separate bowl whisk together the mustard, vinegar, garlic, sugar, salt and pepper.  Continue whisk while pouring in the balance of the oil.
    Pour over pasta and mix well. Chill overnight and bring to room temperature before  serving. Toss with the remaining parmesan cheese and garnish with red pepper and basil.

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