The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Copycat J. Alexander's Rattlesnake Pasta
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- #77172
If you're looking for a hearty tagliatelle pasta dish that combines creamy goodness with a bit of jalapeno heat, J. Alexander's Rattlesnake Pasta is the answer.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
ingredients
1 pound tagliatelle pasta, uncooked (or other pasta)
1/2 cup butter
1 cup heavy cream
3/4 cup finely shredded Parmesan cheese
2 tablespoons all-purpose flour
salt and pepper, to taste
1/2 cup sliced red, yellow, and/or green bell peppers
2 tablespoons finely diced canned jalapeno peppers
3 tablespoons minced garlic
1 1/2 cup chopped, roasted chicken
directions
Cook the pasta as directed on the package. Drain well.
While the pasta is cooking, combine the butter, cream, Parmesan, flour, salt, and pepper in a saucepan over medium heat. Cook, stirring frequently, until the sauce thickens and is smooth.
Stir in the bell peppers, jalapenos, garlic, and chicken. Cook, stirring occasionally, for 4-5 minutes or until the chicken is heated through.
Stir the pasta into the sauce and mix until coated. Serve the rattlesnake pasta immediately. Garnish with additional Parmesan cheese, if desired.
recipe tips
For added flavor, roast the bell peppers and jalapenos before adding them to the dish.
Use freshly grated Parmesan cheese for the best flavor.
Reduce the heat level by removing the seeds and membranes from the jalapeno peppers.
To make a vegetarian version, swap the chicken for sauteed mushrooms or tofu.
Add a splash of white wine to the sauce for more flavor.
Add some fresh herbs like basil or parsley.
If the sauce becomes too thick, thin it out with a bit of chicken or vegetable broth.
Try different cheeses like Asiago or Romano for a different twist.
common recipe questions
What type of pasta is best for Rattlesnake Pasta?
Tagliatelle pasta is traditionally used for Rattlesnake Pasta, but you can use any pasta shape you prefer.
How can I make this dish spicier?
Increase the amount of jalapeno peppers or add a pinch of crushed red pepper flakes for extra heat.
Is it necessary to use heavy cream?
Heavy cream adds flavor and texture, but you can substitute with half and half for a lighter version.
Can I make this dish ahead of time?
You can prepare it ahead of time (slightly undercook the pasta) and refrigerate it for up to 3 days. Add additional liquid as the pasta will absorb a lot while it chills. Heat gently on the stovetop.
Can I add other vegetables to the dish?
You can add more vegetables like mushrooms, spinach, or cherry tomatoes if desired.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream to revive the sauce.
Can Rattlesnake Pasta be frozen?
Due to the cream-based sauce, the pasta will not freeze well. The sauce may become grainy when thawed and reheated.
nutrition data
700 calories, 64 grams fat, 7 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
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reviews & comments
October 27, 2013
There aren't any J Alexander's near me but this recipe is really delicious. It's very spicy with all the jalapenos but I like spicy so it wasn't too much for me. I did use angel hair instead of penne but that was the only change I made.
July 4, 2013
I am shocked by some of the reviews. This is a good recipe if you just use different peppers. And please don't wreck it by substituting cream of crap soup in place of the homemade cream sauce! Just change out the jalepenos for bells and you've got it made.
October 15, 2009
this was just okay. Not like the true dish at J. Alexanders. This is going to sound awful but I made this dish with cooked chicken breasts sliced very thin. Cr.of Mushroom soup, whole milk red and yellow peppers and Cajun spices. Pretty darn close. Closer than this recipe
October 11, 2009
Sup y'all! The majority of this recipe is right on, specifically the sauce. As others have mentioned, I prefer to add red, yellow and green peppers into the mix. Of course you can spice this up any way you'd like it: mushrooms, asparagus, spinach, shrimp, etc. I like 'spicy' so I enjoy the jalapenos, in fact I usually add tabasco when I eat this at J. Alexanders. Penne is my preference but any pasta will work. The sauce is the foundation and this recipe captures it perfectly. I like to sear the chicken breasts, which makes them easy to cut them into strips and then add them to the mix. But don't take my word for it, experiment yourself! Cheers!
August 21, 2009
This recipe is more like Uno's Rattlesnake Pasta recipe (minus the garlic). When I worked there, we used a Jalapeno Alfredo sauce (from Sisco) that had finely diced jalepeno in it. Once the cubed chicken is sauted, you added a small ladel of the Jalapeno Alfredo sauce to the pan to heat that as well. You then tossed in the cooked Penne pasta and mixed before plating. You finished off with a garnish of shredded Cheddar Cheese and a few slices of Jalapenos on top.