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How to Make Rattlesnake Pasta - A Step-by-Step Guide

Rattlesnake pasta is a delicious and spicy pasta dish that is the perfect combination of creamy, tangy, and spicy flavors. This dish is not for the faint of heart, as it features a generous serving of spicy jalapeños and a creamy Cajun Alfredo sauce that is sure to leave your taste buds tingling. This recipe is perfect for those who love a little kick in their pasta dishes and are looking for a new and exciting way to enjoy their favorite comfort food.

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Ingredients

  • 1 pound dry fettuccine pasta
  • 2 tablespoons vegetable oil
  • ¾ cup sliced mushrooms (Optional)
  • ½ cup zucchini, cut diagonally into 1/2 inch thick slices
  • ½ cup chopped yellow squash
  • ¼ cup sliced onions
  • 1 ¼ cups heavy cream
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon minced garlic
  • ½ cup grated Parmesan cheese
  • ½ cup diced tomatoes
  • salt and pepper to taste
  • 3 tablespoons vegetable oil
  • 1 pound rattlesnake meat, cut into 1/2 inch pieces
  • all-purpose flour for dredging

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 6

  • Cook pasta: Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine in boiling water until tender yet firm to the bite, about 8 minutes; drain.
  • Make sauce: Heat oil in a large skillet over medium-high heat. Cook and stir mushrooms, zucchini, squash, and onions in hot oil until vegetables are heated through but still firm, about 5 minutes. Pour in cream and cooked fettuccine; simmer for 4 minutes. Mix in jalapeño, mustard, Cajun seasoning, and garlic; cook for 1 minute. Stir in Parmesan cheese and tomatoes. Reduce heat to low to keep warm.
  • Meanwhile, cook rattlesnake: Heat oil in a large skillet over high heat. Dredge rattlesnake meat in flour and fry in hot oil until cooked through, about 5 minutes. An instant-read thermometer inserted into the center of meat should read at least 165 degrees F (74 degrees C). Arrange on top of pasta to serve.

    • Nutrition

    807 cal.

    • Total Fat: 37g
    • Saturated Fat: 15g
    • Cholesterol: 74mg
    • Sodium: 605mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 50g
    • Vitamin C: 6mg
    • Calcium: 139mg
    • Iron: 4mg
    • Potassium: 328mg

    Categories

    Italian recipes
    Pasta recipes
    Spicy recipes
    Cajun recipes
    Main recipes