THE BEST PASTA YOU WILL EVER EAT|| CREAMY AND DELICIOUS| THIS RECIPE WILL BLOW YOUR MIND
NGREDIENTS FOR EPIS ( SMALL AMOUNT)
3 different colors belle peppers (small pieces like you see in the video)
4 garlic cloves
1 green onion
1/2 cup of parsley
1 bonnet pepper (optional or less depending on spice level )
1 Maggie cube
1 Sazon package
2 tablespoon of vegetable oil
• CARIBBEAN SEASONING|| ...
INGREDIENTS:
2 16 ounces (1 pound each) rigatoni noodles(cooked al dente)
1 cube chicken flavored bouillon
For the meat sauce:
1 pound ground beef
1 pound Italian sausage
1 onion, finely diced
1 piece green, yellow and red bell pepper, finely diced
1/2 cup epis
1 package sazon
1/2 teaspoon adobo
1 teaspoon cayenne powder
1 teaspoon smoked paprika
1 teaspoon lime juice
2 teaspoons distilled white vinegar
1 24oz ragu pasta sauce
1 10oz can mild diced tomatoes and chilies
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup and 2 tablespoon of granulated sugar
FOR THE ALFREDO LAYER:
1/2 cup salted butter
2 cloves garlic, minced or 1 teaspoons of garlic paste
1 quart cups heavy cream
1 cup packed shredded parmesan cheese
1/4 cup of mozzarella cheese
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
FOR THE TOPPING:
1 8oz block shredded mozzarella cheese(shredded)
1 8oz block shredded Monterey cheese ( shredded)
1 teaspoon smoked paprika
1 teaspoons dried parsley flakes (optional)
INSTRUCTIONS:
Step one
Preheat the oven to 350°F.
In a large pot add water and 1 cube of chicken flavored bouillon let water come to a boil add 2 16 ounces (1 pound) rigatoni noodles and cook according to package directions.
STEP TWO
In a large pot over medium-high heat (6/7), add
1 pound ground beef
1 pound Italian sausage
1 onion, finely diced
1 piece green, yellow and red bell pepper, finely diced
1/2 cup epis
1 package sazon
1/2 teaspoon adobo
1 teaspoon cayenne powder
1 teaspoon smoked paprika
1 teaspoon lime juice
2 teaspoons distilled white vinegar.
Break up the meat into crumbles and cook, occasionally stirring, until the meat is no longer pink and the veggies have softened, about 15 minutes.
STEP THREE
Add
1 24oz ragu pasta sauce
1 10oz can mild diced tomatoes and chilies
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup and 2 tablespoon of granulated sugar
and reduce the heat to low, simmer for 15 minutes, stirring occasionally. Add noodles to the pot and Maxwell, until all the noodles are well coded. Turn heat off and set to the side.
STEP FOUR
In a large skillet or pot melt 1/2 cup unsalted butterover medium heat. Add
▢
2 cloves garlic, minced or 1 teaspoons of garlic paste
and cook for 30 seconds until fragrant.
Stir in
1 quart cups heavy cream
1 cup packed shredded parmesan cheese
1/4 cup of mozzarella cheese
1/2 teaspoon kosher salt
1/2 teaspoon black pepper.
Cook until the cheese has melted and the sauce thickens slightly.
STEP FIVE
Spray a 9×13-inch baking dish with cooking spray or coat it with butter. Pour the cooked rigatoni into the baking dish. Top it with the Alfredo sauce and mix a little seen in the video.
STEP SIX
Sprinkle
1 8oz block shredded mozzarella cheese(shredded)(What’sleft of it)
1 8oz block shredded Monterey cheese ( shredded)
1 teaspoon smoked paprika
1 teaspoons dried parsley flakes (optional)
over the top. Bake uncovered for 15 minutes until the cheese is melted and the top is golden.
Enjoy 😉!!
🛑 WARNING MAY MAKE PEOPLE KEEP COMING TO YOUR HOUSE
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