Less Hot, Hot, Hotter, Hottest

Eating healthy shouldn’t be a chore. You don’t need to feel deprived. When you think of reaching the that salt shaker to add extra salt to your food, consider instead shaking a few (or a many) drops of Tabasco Sauce onto your pasta, potatoes, eggs, or other savory foods. Now you can choose from 6 Tabasco Sauces—each one different and serious: Original Red, Milder Green, Chipotle, Garlic, Habanero, and  Sweet and Spicy. Each allows you to create variations on different dishes with just a few shakes. Take Pasta—Primavera or other sauce-less version. Add some Tabasco and the pasta plate takes on a whole new attitude. Tabasco, from the McIlhenny Company, Avery Island, LA to you.
Their website has more than 1,000 recipes to get you started.
http://www.tabasco.com/main.cfm

Pasta with an Unexpected Zing

We usually don’t post recipes here, but for this we had to make an exception—which we will be doing from time to time as we lead up to the holidays. This recipe for Autumn Harvest Fettuccine takes advantage of Autumn’s freshest produce and the unexpected fillip of Tabasco. The result is colorful, surprising, and delicious.

Autumn Harvest Fettuccine

1 small butternut squash, peeled, seeded and cut into 1-inch pieces,
about 4 cups
1 leek, sliced
1 red bell pepper, cored, seeded and cut into 1-inch pieces
1/4 pound green beans, cut into 2-inch pieces
3 tablespoons olive oil, divided
1 1/2 teaspoons original Tabasco® brand pepper sauce, divided
1 teaspoon salt, divided
8 ounces fettuccine pasta
1/4 cup fresh chopped parsley or basil
1/4 cup grated Parmesan cheese

Preheat oven to 450º F.

Toss butternut squash, leek, red bell pepper, green beans, 2 tablespoons olive oil, 1 teaspoon Tabasco sauce and 1/2 teaspoon salt in large roasting pan. Roast until vegetables are browned and tender, 15 to 20 minutes, stirring occasionally.

Meanwhile, cook fettuccine as package directs.

Toss roasted vegetables with fettuccine, 1 tablespoon olive oil, 1/2 teaspoon Tabasco sauce, 1/2 teaspoon salt, and parsley in large bowl.

Serve with grated Parmesan cheese.

Makes 4 servings.

Buon appetito!