Rattlesnake Pasta

I love the "Rattlesnake Pasta" at 54th Street Bar & Grill so I gave it a try at home. It came out well, although, it may not be exact, but it was an awesome dinner anyways. Note that this is not a kid-friendly dinner, at least not for my kids, so they were served penne with a little butter. It was spicy!

1 TBS Olive Oil

3-4 cloves garlic, minced

1 fresh cayenne pepper

1 fresh serrano pepper

1 red pepper sliced

1 pint cream

1/2 cup freshly grated Parmesan (not the green can kind)

A couple shakes of ground cayenne pepper (sauce should be a pinkish color, the more the spicier)

A shake of dried Red pepper flakes (crushed red pepper)

Corn Starch, only if not as thick as you would like

Grilled chicken or shrimp, seasoned with spices of choice

1/2 box Penne pasta (or whatever you have)

Heat oil in skillet at a medium heat. Saute garlic, fresh (whole) cayenne pepper and red pepper in oil until browned. Be careful not to burn garlic. Meanwhile, boil water for pasta. Add whole serrano pepper to boiling water with pasta.

Add cream to skillet, cooking slowly over medium-low heat, do not boil. Add ground cayenne, crushed red pepper flakes, and parmesan to cream. Stir until heated through. Remove serrano from boiling water. Let it cool to touch and then chop. Add chopped serrano to cream sauce. If not as thick as would like, add 1 TBS starch to 1 TBS cold water in separate bowl. Then add to cream sauce and stir well. Remove cayenne pepper from sauce and throw away. Drain pasta and serve with sauce and chicken/shrimp.