Description
Rattlesnake Pasta is a unique and flavorful dish featuring tender slices of rattlesnake meat cooked in a creamy, paprika and cayenne-spiced sauce with sautéed bell peppers and onions. Served over perfectly cooked fettuccine and finished with Parmesan cheese and fresh parsley, this pasta offers a delightful combination of spice, creaminess, and a distinctive taste of wild game.
Ingredients
Scale
Pasta
- 8 ounces fettuccine pasta
Protein
- 1 pound rattlesnake meat, sliced
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Sauce
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over high heat, then add the fettuccine and cook according to package instructions until al dente.
- Drain Pasta: Drain the cooked pasta, reserving about 1/2 cup of pasta water, and set the pasta aside.
- Heat Oil: In a large skillet, heat the olive oil over medium-high heat until hot.
- Cook Rattlesnake Meat: Add the sliced rattlesnake meat to the skillet and cook for 4-5 minutes, stirring occasionally until browned and cooked through; then remove and set aside.
- Sauté Aromatics: In the same skillet, add diced onions and cook for about 3 minutes until soft and translucent, then add minced garlic and cook for 30 seconds until fragrant.
- Cook Peppers: Add sliced red and yellow bell peppers and sauté for approximately 5 minutes until they begin to soften.
- Add Liquids: Pour in the heavy cream and chicken broth, stirring to combine, then bring to a simmer and cook for 3-4 minutes to thicken the sauce slightly.
- Season Sauce: Stir in grated Parmesan cheese, paprika, cayenne pepper, dried thyme, salt, and black pepper until the cheese melts and the sauce is smooth.
- Combine Meat and Sauce: Return the cooked rattlesnake meat to the skillet and stir well to coat with the sauce.
- Add Pasta: Add the cooked fettuccine to the skillet and toss to combine, making sure the pasta is well coated in the sauce.
- Adjust Sauce Consistency: If needed, add reserved pasta water one tablespoon at a time to reach desired sauce thickness.
- Finish with Parsley and Butter: Stir in fresh chopped parsley and butter, letting the butter melt into the sauce.
- Season to Taste: Taste the dish and adjust salt and pepper as preferred.
- Serve: Serve immediately, garnished with additional parsley or Parmesan cheese if desired.
Notes
- Rattlesnake meat is lean and cooks quickly; avoid overcooking to keep it tender.
- Use fresh parsley for the best flavor impact in finishing the dish.
- You can substitute rattlesnake meat with other lean white meats if unavailable.
- Adjust cayenne pepper amount to control the spiciness level to your taste.
- Reserve pasta water helps to loosen the sauce and enhance creaminess when mixed with pasta.