John Myers
Spicy Asparagus Spaghetti
The perfect spicy asparagus spaghetti recipe with a picture and simple step-by-step instructions.
- 1 bunch Green asparagus
- 1 Red pepper
- 1 Yellow pepper
- 2 Spring onion
- 3 Toes Garlic
- 500 ml Tomato sauce
- 200 ml Vegetable stock
- 2 shot Chili Hot Sauce ‘The Murder’
- 3 Pinches Thyme
- 2 Pinches Black pepper
- Salt
- 500 g Spaghetti
- 1 tbsp Olive oil
- Rapeseed oil
- Thoroughly wash the asparagus, bell pepper and spring onions. Cut the asparagus into large pieces. Core the paprika and cut into fine strips. Peel the spring onion and cut into slices (white part) and coarse pieces (green part). Peel garlic and chop finely.
- Put on pasta water and salt very well. Tip: if you have a large amount of water, you can boil part of it in the kettle (approx. 1.5l) – this shortens the boiling time and always has the lid on!
- Heat the rapeseed oil in a large pan and fry the vegetables. First add the spring onions and garlic and toss a little. Now gradually add the paprika and asparagus. It is best to swirl only a handful and a little at a time. So the temperature stays in the pan!
- If you use fresh thyme, wash and chop it, but only add it later. In the case of dried thyme, this can now be added.
- Cook the pasta according to the instructions on the packet. The longer the spaghetti takes to cook, the higher the proportion of durum wheat. I usually cook spaghetti with 10 minutes cooking time and organic or whole grain quality!
- Now add the tomato sauce to the vegetables, stir and allow to stir briefly. With the addition of the vegetable stock you control the liquid of the sauce, so always add only in small amounts. Add the chilli hot sauce (or fresh chillies – if available), add freshly grated pepper and salt. Cover with a lid and simmer for about 10 minutes.
- When the pasta is al dente, strain into a bowl, add a little olive oil and mix briefly.
- Prepare the spaghetti on a plate, add the sauce and enjoy!
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