Description
This Creamy Rattlesnake Pasta features tender, browned rattlesnake meat simmered in a rich, flavorful sauce made with heavy cream, Parmesan cheese, and spices. Tossed with perfectly cooked fettuccine and fresh herbs, this unique pasta dish offers a spicy, savory experience with a touch of freshness from cherry tomatoes and basil. Ideal for adventurous eaters looking for a gourmet twist on a classic creamy pasta.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Meat & Marinade
- 1 lb rattlesnake meat, cleaned and cut into bite-sized pieces
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons parsley, chopped (for garnish)
Sauce
- 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
Optional
- Lemon wedges (for serving)
Instructions
- Cook Pasta: Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside to prevent overcooking.
- Brown the Meat: Heat olive oil in a large skillet over medium heat. Add the rattlesnake meat and brown on all sides for about 5-7 minutes until fully cooked. Remove the meat from the skillet and set aside to maintain its texture.
- Sauté Aromatics: In the same skillet, add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant to develop depth of flavor.
- Add Liquid Ingredients: Pour in the heavy cream and chicken broth into the skillet with the aromatics. Stir well to combine the creamy base for the sauce.
- Season and Thicken Sauce: Add grated Parmesan cheese, paprika, cayenne pepper, salt, and black pepper to the skillet. Stir continuously for 3-5 minutes until the cheese melts and the sauce thickens to a creamy consistency.
- Incorporate Meat and Vegetables: Return the browned rattlesnake meat to the skillet, add halved cherry tomatoes and chopped basil leaves. Stir everything together and let it simmer gently for 2 minutes to blend flavors.
- Toss Pasta with Sauce: Add the cooked fettuccine to the skillet, tossing well to coat the pasta evenly with the creamy and spicy sauce.
- Adjust Seasoning and Garnish: Taste the dish and adjust seasoning if necessary. Garnish with freshly chopped parsley for a burst of color and freshness.
- Serve: Serve the creamy rattlesnake pasta hot, accompanied by lemon wedges on the side for an optional bright, citrusy contrast.
Notes
- Ensure the rattlesnake meat is properly cleaned before cooking to avoid any bitterness.
- If rattlesnake meat is unavailable, a similar lean white meat such as chicken or alligator can be used as substitutes.
- Adjust cayenne pepper quantity to control the spiciness level of the dish.
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream alternative.
- Lemon wedges add acidity that balances the richness of the cream sauce.
- This dish pairs well with a crisp green salad or garlic bread.
