Description
This Creamy Rattlesnake Pasta combines tender, bite-sized pieces of rattlesnake meat with a rich and flavorful creamy Parmesan sauce. Enhanced with fresh herbs and a hint of spice from paprika and cayenne, this dish delivers a unique twist on traditional pasta, perfectly balanced with cherry tomatoes and fresh basil for brightness.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Meat
- 1 lb rattlesnake meat, cleaned and cut into bite-sized pieces
Sauce and Seasonings
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fresh Ingredients and Garnish
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Cook the pasta: Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Brown the rattlesnake meat: Heat olive oil in a large skillet over medium heat. Add the rattlesnake meat and brown on all sides until fully cooked, about 5-7 minutes. Remove the meat from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the finely chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Add liquids: Pour in the heavy cream and chicken broth, stirring to combine.
- Incorporate cheese and spices: Stir in grated Parmesan cheese, paprika, cayenne pepper, salt, and black pepper. Continue stirring until the cheese melts and the sauce thickens, about 3-5 minutes.
- Combine meat and fresh ingredients: Return the cooked rattlesnake meat to the skillet. Add cherry tomatoes and chopped basil leaves, stirring to combine. Allow to simmer together for 2 minutes.
- Toss pasta with sauce: Add the cooked fettuccine to the skillet, tossing well to coat the pasta evenly with the creamy sauce.
- Adjust seasoning and garnish: Taste the dish and adjust seasoning if needed. Garnish with freshly chopped parsley.
- Serve: Serve the pasta hot with optional lemon wedges on the side for a bright, zesty finish.
Notes
- Rattlesnake meat can be substituted with other lean meats like chicken or turkey if unavailable.
- For a spicier dish, increase the cayenne pepper slightly according to taste.
- If you prefer a lighter dish, substitute half-and-half for heavy cream.
- Ensure the rattlesnake meat is thoroughly cleaned and cooked to avoid any health risks.
- Using freshly grated Parmesan cheese yields a creamier and more flavorful sauce.
- Lemon wedges add a nice brightness that balances the richness of the cream.
