John's Hot-and-Hoppin' Cavatappi

By Lv2Cook

Ingredients

• 2 cups water
• 1 1/2 cups frozen black-eyed peas
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/2 cup chopped sun-dried tomatoes packed without oil
• 1 1/2 teaspoons hot pepper sauce (such as Cajun Chef)
• 4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta)
• 1/2 cup sliced green onions
• 1/2 cup chopped fresh parsley
• 3 ounces thinly sliced prosciutto or lean ham chopped
• 1/4 cup hot pepper sauce (such as Cajun Chef)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon dry mustard
• 2 tablespoons finely chopped fresh green chile
• OR
• 2 tablespoons canned chopped green chiles drained
• 3 garlic cloves minced

Details

Servings 1

Preparation

Step 1

Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until tender. Add tomatoes and 1 1/2 teaspoons pepper sauce; simmer 5 minutes or until tomatoes are tender. Drain black-eyed pea mixture in a colander over a bowl, reserving 2 tablespoons cooking liquid. Discard bay leaves.

Combine black-eyed pea mixture, pasta, onions, parsley, and prosciutto in a large bowl. Combine reserved cooking liquid, 1/4 cup pepper sauce, and remaining ingredients in a small bowl, and stir well with a whisk. Pour chile mixture over pasta mixture, and toss well. Serve warm or at room temperature.

Serving Size: 1 1/2 cups