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Ignite Your Taste Buds with Fiery Spicy Rattlesnake Pasta

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Learn how to make delicious Spicy Rattlesnake Pasta. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound rattlesnake meat, diced (or substitute with 1 pound boneless chicken thighs or firm white fish)
  • 8 ounces penne or rigatoni pasta
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped fresh parsley
  • 1/2 cup grated sharp cheddar or smoked gouda (optional but recommended)
  • 1/4 cup dry white wine or chicken broth
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon butter (for finishing)

Substitution notes: If rattlesnake isn’t easy to find, chicken thighs bring a similar chew and flavor depth, while a firm white fish offers a lighter alternative. Smoked paprika is key to that signature earthy smokiness, but regular paprika works in a pinch.

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain and set aside, reserving 1/2 cup of pasta water for later.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the diced rattlesnake meat (or substitute) and cook until browned on all sides, about 5-7 minutes. Remove from the pan and set aside.
  3. In the same skillet, reduce heat to medium. Add the chopped onion and sauté until translucent and soft, roughly 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle in smoked paprika, cayenne pepper, and crushed red pepper flakes. Stir well to coat the onions and garlic, letting the spices toast slightly for about 1 minute — this step awakens their flavor like Mama Lu’s hands coaxed out the best from her cornbread batter.
  5. Add the cherry tomatoes and cook until they begin to soften and release their juices, about 3-4 minutes. Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits for extra depth.
  6. Return the cooked rattlesnake meat to the skillet. Stir to combine and let everything simmer together for 3-5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. Toss the cooked pasta into the skillet, adding reserved pasta water a little at a time if it seems dry. Stir gently to coat the pasta in the spicy, smoky sauce.
  8. Add the butter and chopped parsley, stirring until the butter melts and the herbs are evenly distributed. Adjust salt and pepper to taste.
  9. If using cheese, sprinkle grated sharp cheddar or smoked gouda over the top, letting it melt into the warm pasta before serving. This extra touch brings a creamy finish that reminds me of the comforting richness Mama Lu’s Sunday pot roasts always carried.

Find it online: https://claracooking.com/spicy-rattlesnake-pasta/