By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
You may be familiar with chili flakes (or crushed chilies) from the shaker jars that sit on the tables and counters at many restaurants, but they can be so much more than the ‘finishing touch’ on an already flavorful dish. Each type of chili has its own unique flavor and heat level (measured in Scoville heat units). While any type of pepper can be used to make chili flakes, cayenne is the most common, falling about halfway between the hottest and mildest peppers. Personally, I like this level of heat because it provides warmth to the dish while still allowing other flavors to shine through. We’re featuring a savory dish this month, but chili flakes also pair well with sweet foods, like smooth caramels or bright and juicy mangoes. To participate in future installments of this series, simply sign up through the Veteran’s Memorial Library.
Spicy Broccoli Noodles
- 4 cups broccoli florets
- 8 oz bacon*
- 8oz dry pasta
- 1 cup shredded cheese
- 2 tsp chili flakes
- salt to taste
Begin by cooking the bacon using your preferred method. I make mine on a lined cookie sheet in a 375F oven, flipping once and baking until crispy. Reserve a spoonful of the bacon fat. Cut or tear the bacon into bite-sized pieces and set aside. Next, bring about 12 cups of water to a rolling boil and add your broccoli florets and dried pasta. Note: I chose a pasta with a cooking time of 10-12 minutes. If your pasta has a shorter cooking time, add the broccoli to the water for a few minutes before adding the pasta.
Once the pasta and broccoli are cooked through, drain them and return the pot to the stove. Place it on the burner you were just cooking on, but turn the heat off. The residual heat will help combine the flavors in the dish. Add the reserved spoonful of bacon grease to the pot and let it melt fully. Add the bacon pieces and chili flakes and give it a quick stir. Return the pasta and broccoli to the pot and toss until flakes are evenly distributed. Add the shredded cheese, stir, and salt to taste. Serve immediately.
The ‘hotness level’ of this dish is similar to tobasco sauce. If you are concerned about the level of heat, try starting with adding just 1 tsp of chili flakes to the dish.
*For a vegetarian version thinly slice 8oz of button mushrooms and saute them in vegan butter with a bit of smoked salt. Reserve a spoonful of the butter to use in the place of bacon fat.