Recipe - Spaghetti Diablo

1 tablespoon Unsalted butter
8 ounce Dried Capellini pasta
2 tablespoon Unsalted butter
1 Onion; finely chopped
1 Clove garlic; minced
1 cup Fresh mushrooms; cut or sliced up
2 One half cup Peeled; cooked fresh
tomatoes
One half teaspoon Salt or to taste
Black pepper to taste
1 tablespoon Sugar
1 teaspoon Pequin quebrado
1 cup Diced; cooked chicken
One fourth cup Grated Parmesan cheese
One fourth cup Grated Romano cheese

Butter a 2 to 3quart casserole, using about 1 Tbs butter. Preheat oven to
350. Following package directions, cook capellini in boiling water just
until tender to bite. Then drain and pour into buttered casserole. Melt 2
Tbs butter in a medium skillet. Add onions, garlic and mushrooms and cook
until onion is limp and slightly golden. Stir in tomatoes, salt, pepper,
sugar and pequin into onionmushroom mixture, simmer, stirring, a few
minutes. Taste and adjust seasonings. Add sauce and chicken to spaghette;
toss to mix well. Mix cheeses and sprinkle over top. Bake, uncovered for
2030 minutes or until cheese is melted and slightly golden. Makes 4 to 6
servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.