Type what you have

Ingredients

• ✓ red pepper flakes
• rainbow chard
• olive oil
• garlic
• lemon juice

Instructions

1. 1 Separate the stems of the chard from the leaves; cut leaves into thin strips and set aside. Thinly slice the stems.
2. 2 Heat olive oil in a large skillet or pot over medium heat. Stir in garlic, red pepper flakes, and chard stems; cook and stir for 3 minutes until garlic mellows and stems begin to soften.
3. 3 Stir in shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, re-cover, and continue cooking until chard is tender. Toss with lemon juice to serve.

By ISISILLUSION

Ingredients

• ✓ red pepper flakes
• ahi tuna steak
• garlic
• thyme
• olive oil
• sea salt

Instructions

1. 1 Let tuna rest at room temperature for 10 to 15 minutes.
2. 2 Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
3. 3 Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature.
4. 4 Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top.

By John Mitzewich

Ingredients

• ✓ red pepper flakes
• broccoli rabe
• olive oil
• garlic
• water
• salt

Instructions

1. 1 Cut thick, lower stems off broccoli rabe and peel. Reserve florets and leaves.
2. 2 Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, garlic, and red pepper flakes; saute until fragrant, about 45 seconds. Add stems; saute until coated with oil, about 45 seconds. Pour in water; continue cooking until stems are mostly tender, 3 to 4 minutes. Stir in florets, leaves, and salt. Cover skillet and cook until tender, about 5 minutes.
3. 3 Transfer broccoli rabe and its juices to a serving bowl. Top with remaining 1 tablespoon olive oil.

By iMakeItRainInTheKitchen

Ingredients

• ✓ red pepper flakes
• parmesan cheese
• olive oil
• red bell pepper
• basil
• black pepper

Instructions

1. 1 Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

By mushythedestroyer

Ingredients

• ✓ red pepper flakes
• swiss chard
• salt
• olive oil
• garlic
• salt

Instructions

1. 1 Wash Swiss chard and cut into 1-inch strips. Separate the thick, tough stalk sections from the upper leafy strips.
2. 2 Add 1 tablespoon salt to 1 cup water in a large saucepan; bring to a boil. Add stalks and cook for 2 minutes. Stir in leafy strips. Cook until stalks are fork-tender and leafy strips are wilted, about 6 minutes. Drain.
3. 3 Heat oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add drained Swiss chard; cook and stir for 2 minutes. Season with salt to taste.

By Karen Gallinetti

Ingredients

• ✓ red pepper flakes
• spicy sausage
• olive oil
• garlic
• cavatelli pasta
• broccoli
• parmesan cheese

Instructions

1. 1 Fry sausage in a skillet over medium heat until browned and crumbly, 8 to 10 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate. Drain excess grease from the skillet.
2. 2 Heat olive oil in the same skillet over medium heat; cook and stir garlic in hot oil until golden. Remove from heat.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes; drain. Add broccoli 3 minutes before the cooking time ends; drain with pasta.
4. 4 Toss together sausage, garlic olive oil, cavatelli, broccoli, and Parmesan cheese in a large serving bowl. Season with red pepper flakes.

By Susan

Ingredients

• ✓ red pepper flakes
• porterhouse steak
• kosher salt
• black pepper
• garlic
• olive oil
• lemon

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season steaks with salt and pepper.
2. 2 Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 12 to 14 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
3. 3 While the steaks are cooking, place garlic in a microwave-safe bowl. Sprinkle some salt over top and pour in 2 tablespoons of the olive oil. Mash garlic with the back of a sturdy knife into a fine paste. Stir in remaining oil and red pepper flakes. Heat in the microwave until hot, about 1 to 1 1/2 minutes, mixing every 30 seconds.
4. 4 Remove steaks from the oven and let sit covered for 4 to 5 minutes. Drizzle 2 tablespoons oil mixture over each steak and squeeze lemon wedges over top.

By Allrecipes Member

Ingredients

• ✓ red pepper flakes
• butter
• garlic
• white wine
• oregano
• parsley
• clam

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine and season with oregano, parsley, and red pepper flakes.
2. 2 Place clams in wine mixture. Cover and steam until all clams have opened, about 5-7 minutes. Discard any that do not open. Serve in soup bowls and ladle broth generously over them.

By Bonnie Dailey

Ingredients

• ✓ red pepper flakes
• garlic
• balsamic vinegar
• olive oil
• rosemary
• salt
• black pepper

Instructions

1. 1 Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.

By kalesdad

Ingredients

• ✓ red pepper flakes
• broccoli
• cavatelli pasta
• olive oil
• garlic
• salt
• parmesan cheese

Instructions

1. 1 Bring a large pot of water to a boil. Cook broccoli in boiling water for about 5 minutes. Use a slotted spoon to remove broccoli to a large bowl and set aside.
2. 2 Season boiling water in the same pot with salt. Cook cavatelli in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil until lightly golden, being careful not to burn it. Add broccoli; cook, stirring occasionally, until tender yet crisp to the bite, about 10 minutes.
4. 4 Add cooked cavatelli to the skillet; toss well with broccoli mixture until warmed through. Season with salt and hot pepper flakes. Serve with Parmesan cheese.

By linda m

Ingredients

• ✓ red pepper flakes
• pizza dough
• crabmeat
• artichoke heart
• olive oil
• garlic
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a pizza pan.
2. 2 Roll out pizza dough on a floured surface to a 14 or 16 inch circle; place onto a pizza pan. Sprinkle dough with red pepper flakes, then top evenly with crab and artichokes. Drizzle with olive oil, then sprinkle with garlic, Parmesan cheese, and mozzarella cheese.
3. 3 Bake in preheated oven until the cheese has melted and the crust is no longer doughy, about 20 minutes. Set oven to broil, and cook pizza for 5 minutes more until the cheese has begun to brown.

By Laurie

Ingredients

• ✓ red pepper flakes
• chicken breast
• orecchiette pasta
• tomato pasta sauce
• broccolini
• stewed tomato
• portobello mushroom
• garlic

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Grill chicken breast halves until they show dark grill marks and are no longer pink inside, about 5 minutes per side. Let the chicken breasts cool, then place into a bowl and coarsely shred with 2 forks.
3. 3 Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 8 minutes. Drain and return pasta to pot.
4. 4 Stir chicken breast meat, pasta sauce, broccolini, stewed tomatoes, portobello mushrooms, garlic, and red pepper flakes into the cooked pasta. Place over medium heat and cook, stirring frequently, until the mushrooms and broccolini are cooked through and tender, 5 to 10 minutes.

By Raelee's recipes

Ingredients

• ✓ red pepper flakes
• olive oil
• garlic
• shrimp
• seafood seasoning
• angel hair pasta
• alfredo sauce
• lemon juice

Instructions

1. 1 Heat oil in a large skillet over low heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and sprinkle with seafood seasoning; toss until completely coated. Stir in red pepper flakes and cook until shrimp are bright pink on the outside and the meat is opaque, 10 to 15 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain pasta.
3. 3 Add pasta to the skillet and toss with shrimp and olive oil to combine. Stir in Alfredo sauce and drizzle with lemon juice.

By Bripuett

Ingredients

• ✓ red pepper flakes
• bow tie pasta
• olive oil
• garlic
• chicken breast
• pesto sauce
• sun-dried tomato
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
3. 3 Heat oil in a large skillet over medium heat. Sauté garlic until tender.
4. 4 Stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.
5. 5 Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly.

By Kristin

Ingredients

• ✓ red pepper flakes
• pancetta bacon
• onion
• tomato
• white wine
• spaghetti
• salt
• pepper

Instructions

1. 1 In a large skillet over medium heat, cook bacon, onion and red pepper flakes until onion is tender but not browned.
2. 2 Stir in the tomatoes and wine; simmer for about 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Add pasta to the sauce and toss well; simmer for 2 to 3 minutes more (this will infuse the pasta with the sauce). Add salt and black ground pepper to taste; serve.

By Jodi V.

Ingredients

• ✓ red pepper flakes
• olive oil
• escarole
• salt
• pepper
• garlic
• cannellini bean
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
3. 3 Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; stir in garlic. Pour in beans with juice and simmer until creamy, about 10 minutes.
4. 4 Stir in escarole and parsley; simmer 10 minutes more.

By KristaP

Ingredients

• ✓ red pepper flakes
• turkey bacon
• angel hair pasta
• plain greek yogurt
• parmesan cheese
• egg
• italian seasoning
• garlic salt
• onion powder

Instructions

1. 1 Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain, let cool, and crumble.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
3. 3 Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl.
4. 4 Drain pasta and return to the pot. Pour egg mixture over the pasta while still warm. Cook and stir over low heat for 1 to 2 minutes. Add bacon pieces and toss to coat.

By thedailygourmet

Ingredients

• ✓ red pepper flakes
• penne pasta
• olive oil
• garlic
• sun-dried tomato
• parsley
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

By Chantal Rogers

Ingredients

• ✓ red pepper flakes
• spaghetti
• olive oil
• garlic
• salt
• black pepper
• parsley
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain and transfer to a pasta bowl.
3. 3 While the pasta is cooking, combine olive oil and garlic in a cold skillet.
4. 4 Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
5. 5 Stir red pepper flakes, salt, and black pepper into pasta.
6. 6 Pour in hot olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; toss until combined.
7. 7 Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

By John Mitzewich

Ingredients

• ✓ red pepper flakes
• farfalle pasta
• cream cheese
• pasta sauce
• italian seasoning
• ground beef
• onion
• garlic
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and return pasta to pot. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
3. 3 Heat a skillet over medium heat. Break ground beef into small pieces and add to the skillet; cook and stir until some of the fat has rendered, 2 to 3 minutes. Add onion and garlic to the beef, continue cooking until the ground beef is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
4. 4 Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over the dish.
5. 5 Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

By Crystal Wold

Ingredients

• ✓ red pepper flakes
• olive oil
• garlic
• chicken breast
• marinara sauce
• basil
• mozzarella cheese
• parmesan cheese
• garlic crouton

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Coat the bottom of a 9x13-inch casserole dish with olive oil, and sprinkle with garlic and red pepper flakes.
3. 3 Arrange chicken breasts in the bottom of the dish.
4. 4 Pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with 1/2 of the mozzarella cheese, followed by 1/2 of the Parmesan cheese, and croutons.
5. 5 Top with remaining mozzarella cheese and remaining Parmesan cheese.
6. 6 Bake in the preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
7. 7 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ red pepper flakes
• pasta
• olive oil
• garlic
• tomato
• anchovy
• tomato paste
• caper
• olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3. 3 Toss pasta with sauce, and serve.

By Pooche

Ingredients

• ✓ red pepper flakes
• egg
• water
• bread crumb
• eggplant
• vegetable oil
• mozzarella cheese
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Beat together egg and water in a small bowl. Place bread crumbs in a shallow dish.
2. 2 Dip eggplant slices in egg mixture, then press in bread crumbs to coat.
3. 3 Heat oil in a large skillet over medium-high heat. Add eggplant slices to hot oil, then reduce heat to medium. Cook until golden brown and tender, 3 to 4 minutes per side. Sprinkle mozzarella cheese over eggplant during the last minute of cooking to melt.
4. 4 While eggplant is cooking, combine spaghetti sauce and red pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook on high until heated through, about 2 minutes.
5. 5 Top fried eggplant slices with sauce and Parmesan cheese to serve.

By jen

Ingredients

• ✓ red pepper flakes
• rotini pasta
• zucchini
• olive oil
• garlic
• parsley
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Fill a medium saucepan with lightly salted water. Add zucchini and bring to a boil; cook until zucchini is tender, about 3 minutes. Drain.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes in hot oil until fragrant. Add zucchini and parsley. Cook, stirring occasionally, until parsley is wilted.
4. 4 Add pasta and toss until well combined. Sprinkle with cheese. Season with salt and pepper.

By Ellen C

Ingredients

• ✓ red pepper flakes
• bucatini pasta
• anchovy fillet
• oil
• garlic
• zucchini
• grape tomato
• oregano
• basil
• shrimp

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook bucatini, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Meanwhile, combine anchovies, reserved anchovy oil, garlic, and red pepper flakes in a large skillet over medium heat; cook and stir, breaking up anchovies while stirring, until garlic begins to sizzle. Add zucchini; cook until begins to soften, about 3 minutes. Stir in grape tomatoes; continue cooking until zucchini is tender and tomato skins begin to pop, 5 minutes more. Season with oregano and basil.
3. 3 Add shrimp; cook and stir until shrimp turn pink and are no longer translucent. Serve over bucatini.

By CWYC

Ingredients

• ✓ red pepper flakes
• feta cheese
• basil pesto
• pine nut
• pork loin chop
• black pepper
• oregano
• garlic
• thyme
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix feta, pesto, and pine nuts in a bowl. Cut a 3-inch slit in the side of each pork chop, using the tip of a sharp knife, about 2 inches deep and 1/4-inch away from bone. Stuff pork chops with feta-pesto filling and secure with toothpicks.
3. 3 Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub onto both sides of each chop. Place chops into a shallow baking dish.
4. 4 Bake in the preheated oven until chops are golden, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, 5 minutes more.

By SDaisy2

Ingredients

• ✓ red pepper flakes
• olive oil
• gnocchi
• garlic
• salt
• sugar
• plum tomato
• mozzarella ball
• parsley
• basil

Instructions

1. 1 Open marinated mozzarella balls and measure out 1/4 cup of the oil.
2. 2 Pour oil into a heavy skillet over medium-high heat. Cook gnocchi in batches in the hot oil until golden and heated through. Divide gnocchi evenly amongst 4 gratin dishes.
3. 3 Add garlic and red chili flakes to the oil in the same skillet. Cook until garlic is fragrant, about 30 seconds. Stir in salt and sugar. Pour in tomatoes. Use a wooden spoon to break up and crush the tomatoes.
4. 4 Bring sauce to a boil, reduce heat, cover and simmer tomatoes for 15 minutes.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Taste sauce and adjust seasonings if desired. Spoon tomato sauce over the gnocchi. Top each dish with 3 marinated mozzarella balls and set on a baking sheet.
7. 7 Add baking sheet to oven and broil until mozzarella balls are melted and golden browned, 3 to 5 minutes. Garnish with parsley or basil if desired and serve immediately.

By thedailygourmet

Ingredients

• ✓ red pepper flakes
• cherry tomato
• olive oil
• garlic
• salt
• black pepper
• angel hair pasta
• basil
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet.
3. 3 Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water.
5. 5 Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.

By It's A New Day

Ingredients

• ✓ red pepper flakes
• bow tie pasta
• olive oil
• sweet sausage
• onion
• garlic
• plum tomato
• heavy cream
• salt
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes; drain.
2. 2 Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown.
3. 3 Stir in onion and garlic, and cook until onion is tender.
4. 4 Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
5. 5 Stir cooked pasta into sauce and heat through. Sprinkle with parsley.
6. 6 Enjoy!

By Allrecipes Member

Ingredients

• ✓ red pepper flakes
• olive oil
• onion
• garlic
• tomato
• caper
• black olive
• parsley
• red snapper
• lemon juice

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a medium skillet, heat olive oil. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for 1 minute. Stir in tomatoes, capers, olives, pepper flakes, and parsley. Bring to a boil, then simmer for 10 minutes.
3. 3 Spread 1/2 cup sauce in an 11x7-inch baking dish. Arrange snapper fillets in a single layer over sauce. Drizzle fillets with lemon juice, then pour remaining sauce over top.
4. 4 Bake in the preheated oven for 15 minutes for 1/2-inch thick fillets, or 30 minutes for 1-inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

By Ro