Rattlesnake Pasta 54th Street Recipe for Bar Grill Enthusiasts

If you like strong and bold flavors with a kick of heat, and friends to share it with, you’ll find the 54th Street Grill & Bar’s Rattlesnake Pasta a friendly dish.

It can serve as a conversation starter, an icebreaker, or good plain spicy comfort food. To appreciate why this combination of ingredients is so compelling, you’re going to need to try this for yourself. While you’re at it, share it and your thoughts on it with a few friends. You’ll be in good company. After all, line cooks, prep cooks, and bartenders adore this dish. At least in the establishment where the dish was born, a number of them consider it a misunderstood classic.

The Origin of Rattlesnake Pasta

The Rattlesnake Pasta recipe, coming from 54th Street, has become a signature menu item. What I like most about this restaurant is its large varied menu and high-quality meats. Still, out of all the items, semantics has favored the pasta noodle and Rattlesnake recipe over all the other options. I have no qualms with this decision, as the dish combines its perfect ingredients with too-hard-to-top taste.

Almost everything that can be put into Elven Rings can be put into this tasty masterpiece. From spicy jalapeños to smooth, rich, creamy Elven Alfredo sauce, tender pieces of grilled chicken, and al dente fettuccine noodles—a dish that speaks the language of magic and is thoroughly enchanting.

Why Spicy Foods Are All the Rage

Fiery culinary delights have their own way of teasing our taste buds. The rattlesnake pasta is no exception. The sauce is piquant with chef-y touches—jalapeños, cayenne, and red-pepper flakes—that send this dish into the Spicy Food Hall of Fame. It’s robust in flavor, with just enough heat to leave your lips tingling. Even so, it’s the kind of food that makes you want to take another bite, in spite of the heat. For those who can take it, these pasta portions are massive.

A Creamy Sauce to Die For

The sauce is luscious and velvety, thanks to the heavy cream and cheese, and it shines forth with the flavor of house-made Italian sausage, not the ‘rattlesnake’ of its copycat name. This creamy, dreamy El Diablo could serve as a pasta bake sauce every bit as much as a main-event pasta sauce.

Fresh Ingredients Make All the Difference

The 54th Street Rattlesnake Pasta recipe demands high-caliber ingredients. Fresh vegetables, such as red onion, green bell pepper, and serrano peppers, provide a robust yet slightly sharp aftertaste and tend to rage between green and red shades. The whole concept is made decadent only through the presence of tender chicken breast, and yet it’s garnished with a shiny patina of conspicuously fresh parsley.

Chicken Done Right

In this creamy pasta dish, tender pieces of chicken serve as a crucial component. Begin with skinless chicken breast. Cook the thoroughly washed and dried chicken over medium-high heat, which is safe for cooks and probably the most efficient way for home cooks to achieve the fried-grilled look of a professional kitchen. Add a little chicken broth here and there, and the dish is well along the way to becoming one of the best your home kitchen can produce.

Perfecting the Pasta

For this dish, getting the pasta ‘to the teeth’ is of utmost importance. Penne stars here, cooked until just tender so that it can adequately absorb the spicy cream sauce. The combination of tender pasta and sauce is a winner in my book. It’s the kind of dish I like so much that I can never make it just once. I suspect you’ll feel the same way.

Spice Level: Adjust to Your Liking

The 54th Street Rattlesnake Pasta recipe spice level is adjustable to your taste. It calls for cayenne pepper and red pepper flakes. If you are not used to eating spicy pasta, you might want to reduce the amount of cayenne and red pepper flakes to something you are more comfortable eating. If you are a bold flavor type, “go for the gusto” and up the ante on the amount of spice for a full-on rich, intense flavor experience.

Storing Leftover Rattlesnake Pasta

Any uneaten rattlesnake pasta can be placed in an airtight container to keep it fresh. This dish is a great one to make ahead of time and is a purse-friendly option for my family. Please note this serves 4 intentionally light, “next-morning” meals. Because it is so economical (the entire dish costs less than $ 20 to make—what a payoff!), I like to keep the portion sizes such that my family can get at least one to two hearty servings from it.

Pairing Your Pasta

Garlic bread is ideal as a side dish with creamy pasta. The buttery, garlicky bread perfectly highlights the spicy pasta flavors. I bake my own garlic bread, but store-bought works just as well for this dish, taking scarcely any more time than it takes to render the pasta sauce, {*Garlic Bread*} accomplishing exactly what you’d like to see happen with these pikelets: a blistering crust around a soft, doughy interior—a kind of hybrid between a pizza crust and a nice loaf of ciabatta.

A Dish for Every Occasion

No matter the event—from an intimate gathering between loved ones to an all-out pizza party—the Rattlesnake Pasta 54th Street recipe is bound to make lips smack and tummies rumble. Why? Because it’s delicious and not hard to make.

This recipe comes from 54th Street Grill & Bar, which serves up a wide variety of classic American fare.

To wrap it up, what we have here is a magnificent culinary piece of art that takes the best parts of what makes life worth living and puts them in one amazing dish that I suspect will, forevermore, be the favorite among pasta dishes. I told you I was going to use hyperbole in this chapter, and I did not lie. This dish is as advertised and deserves all the acclaim that it gets. When you’re next at this fine, fine purveyor of dining experiences, and you order this lovely dish, you too shall be in on the little secret that your narrator is sharing with you today.

There you have it. We have taken you through the mouthwatering journey of a culinary delight whose origins remain ambiguous and mysterious. Some say it was Chef John who first paired “who-the-hell-knows-where-it-came-from” sauce with chicken and pasta in 1984 and called it “Rattlesnake.” Since then, this haute, creamy, chicken and sausage pasta dish with Southwestern flavors has achieved respectability in ever fewer than fifty-four types of restaurant in America, and it now frequently commandeers the cover as the star attraction in faux casual chain restaurants, to which we leave the interpretation of the Sauce of the Day to the reader.