Spicy Pasta Alla Tequila
Inspired by penne alla vodka with RO*TEL, some tender pork shoulder and lots of creamy coconut milk.
8 ounce long fusilli
1/2 small small onion
3 clove garlic
1 cans RO*TEL Diced Tomatoes & Green Chilies
3 ounce Tequila
2 medium limes, juice
10 slice pickled jalapenos
1 cans coconut milk
1/2 cups prepared pulled pork, chopped
1/4 cups cilantro, chopped
1/2 cups parmesan
Bring a pot of water to a boil, season with salt and drop in the pasta.
Bring a pan to medium high heat and add some olive oil. Add in the onion and cook 5 minutes. Add in the garlic and cook 2 minutes. Add in the RO*TEL and tequila and cook 5 minutes.
Strain the pasta when it is al dente and add directly to the frying pan. Stir in the lime juice and jalapenos. Open the coconut milk can and add in about half the can, mostly the solids at the top. Also add in the pork, cilantro, and cheese. Remove from heat and store to combine. Drizzle in more of the coconut milk as desired to form the sauce. Serve.