Description
Rattlesnake Pasta is a unique and flavorful dish combining tender rattlesnake meat with creamy Parmesan sauce and colorful bell peppers, served over perfectly cooked fettuccine. This recipe balances spicy paprika and cayenne with aromatic thyme and garlic, creating a rich and satisfying pasta experience.
Ingredients
Scale
Protein and Pasta
- 8 ounces fettuccine pasta
- 1 pound rattlesnake meat, sliced
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Liquids and Dairy
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon butter
Spices and Herbs
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over high heat.
- Cook Pasta: Add the fettuccine pasta and cook according to package instructions until al dente.
- Drain Pasta: Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
- Heat Oil: In a large skillet, heat olive oil over medium-high heat.
- Cook Rattlesnake Meat: Add sliced rattlesnake meat to the skillet and cook for 4-5 minutes, stirring occasionally, until browned and cooked through.
- Remove Meat: Remove the rattlesnake meat from skillet and set aside.
- Sauté Onion: In the same skillet, add diced onion and cook about 3 minutes until soft and translucent.
- Add Garlic: Add minced garlic and cook for 30 seconds until fragrant.
- Add Bell Peppers: Stir in red and yellow bell peppers and cook about 5 minutes until beginning to soften.
- Add Liquids: Pour in heavy cream and chicken broth, stirring to combine.
- Simmer Sauce: Bring to a simmer and cook 3-4 minutes until sauce thickens slightly.
- Add Spices and Cheese: Stir in Parmesan cheese, paprika, cayenne pepper, dried thyme, salt, and black pepper until cheese melts and sauce is smooth.
- Return Meat: Add rattlesnake meat back to skillet, stirring to coat with sauce.
- Toss Pasta: Add cooked fettuccine to skillet and toss to combine and coat pasta with sauce.
- Adjust Sauce: If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
- Add Finishing Touches: Stir in fresh parsley and butter, allowing butter to melt into sauce.
- Season to Taste: Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve immediately, garnished with extra parsley or Parmesan cheese if desired.
Notes
- Rattlesnake meat can be substituted with another lean white meat if unavailable.
- Be cautious with cayenne pepper if you prefer less spicy dishes.
- Reserving pasta water helps adjust sauce consistency perfectly.
- Fresh parsley adds a bright flavor and color contrast to the creamy sauce.
- This dish is best served fresh to enjoy the creamy texture and tender meat.
