Campanelle Arrabbiata (spicy)
1 jar Vega Sliced Hot Cherry Peppers in oil and garlic
(drain cherry peppers and set oil and garlic aside)
1 can (28 oz.) chunky style tomatoes
2-3 Tablespoons olive oil (use oil drained from Vega sliced hot
cherry peppers; remaining oil may be used with Vega Crustini
or Vega Bruschetta recipes)
2 medium onions chopped
About 6 ounces (1cup) prosciutto end cut into strips
Hot water from pasta-cooking pot
½ teaspoon salt
1 cup grated Parmigiano-Reggiano
Pour olive oil into the skillet, toss in the onion slices and the
prosciutto and set over medium-high heat. Stir well, and cook stirring
occasionally to prevent sticking.
After 5 minutes or so when the onions have softened, drop the sliced
hot cherry peppers into a clear part of the skillet, (one full jar
for very spicy, less according to taste) and cook them in a hot
spot for a minute. Pour the chunky style tomatoes into the pan;
rinse out the tomato can 1 cup of pasta-cooking water, and pour
it into the skillet too. Add the salt, stir well, and bring the
sauce to a boil, then lower the heat so it is bubbling steadily.
Cook at a gentle boil for 8 to 10 minutes, until the sauce had thickened
and reduced by about a third. The onions and peppers should be cooked
through but still retain their shape and texture.
Add cooked pasta to skillet and cook together on low heat for a
minute or so.
Add Parmigiano-Reggiano and toss together just before serving.
Pour into Pasta bowl and serve immediately.
1 cup drained Vega Sliced Hot Cherry Peppers
1 cut up 3 pound skinless chicken
1 cup chopped onion
3 medium cloves garlic minced
3 tablespoons olive oil
2 teaspoons leaf oregano, crumbled
1 28 ounce can of crushed tomatoes
2 teaspoons salt & pepper to taste
1 pound of your favorite pasta (spaghetti, linguine,
cappelini, etc.) cooked "al dente*" to package
Heat olive oil over medium heat in a large skillet. Brown chicken
on all sides in hot oil, about 10 minutes. Remove chicken and drain
off excess grease, leaving a tablespoon or two. Add chopped onion
and minced garlic to hot skillet; sauté until onion is tender.
Stir in tomatoes, Vega Sliced Hot Cherry Peppers, oregano, salt
and pepper. Add chicken back to sauce and bring to a boil. Reduce
heat, cover, and simmer for about 45 minutes, or until chicken is
tender. Serve over cooked pasta and crusty bread.
- Vega's Chicken Cacciatore recipe
* "al dente" is a term commonly used
in cooking Italian pasta so that it is firm but not hard. The literal
interpretation means "to the tooth."
Farfalle Duet Salad
1 Jar Vega Duet (eggplant & roasted red peppers)
1 Jar sliced olives
1 pound farfalle
Cook farfalle according to package directions and drain.
Put into pasta bowl. Drain olives and add to pasta.
Pour entire contents of Vega Duet into bowl and toss salt and pepper
to taste. Garnish with fresh basil and serve at room temperature.
Hot Sliced Cherry Pepper Calzone
(A recipe handed down from past generations)
1 pound fresh bread dough covered with
damp cloth and risen until double in size
1 6 ounce package of Italian style pepperoni
1 cup of shredded mozzarella
1/2 cup drained Vega Sliced Hot Cherry Peppers
Preheat oven to 400 degrees. Punch down dough and roll into a rectangular
shape. Layer in the following order: pepperoni, Vega Sliced Hot
Cherry Peppers and mozzarella. Roll up, lengthwise, jelly roll fashion.
Seal both ends by pinching dough together. Cut 4 slits on top of
crust for steam vents. Place calzone on greased cookie sheet. Bake
in 400 degree oven for 30-35 minutes until golden. Serve hot or
Boneless Chicken Breasts with Vega Duet Eggplant& Roasted
1 Jar VEGA DUET (eggplant & roasted red peppers)
(drain, separate and set aside)
6 Chicken-breast halves, skinless and boneless
½ teaspoon salt
1 teaspoon ground black pepper
Rinse and dry breast pieces, trim off all fat. Pound thick or uneven
pieces if necessary.
Put cutlets into a glass bowl (9x13 works well), sprinkle with
salt and pepper to taste.
Pour the juices from Vega Duet over the cutlets and the fresh rosemary.
Cover with plastic wrap and refrigerate 2 hours or overnight.
Grill breasts 4-5 minutes each side. (discard marinade that had
raw chicken in it)
Place grilled cutlets on deep platter, pour the Vega Duet (eggplant
& roasted red peppers) over the cutlets and toss making sure
cutlets are coated with all the spices and oils. Garnish with fresh
rosemary and serve with pasta or risotto..
This recipe may also be made with Pork cutlets
French Baguettes, cut on the diagonal into 1"-2" slices
Spicy garlic oil from our VEGA Sliced Hot Cherry Peppers or VEGA
Stuffed Hot Cherry Peppers.
Drizzle oil (or spread with brush) onto bread slices and place on
cookie sheet. Bake @ 350` about 10 minutes or until crunchy golden
To make our quick and easy Bruschetta:
Add to crustini: Vega sliced hot cherry peppers or Vega Duet