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Mad Dog Mostaccioli

Mad Dog Mostaccioli Recipe with Habanero Peppers

Presented as a variation of our mother’s baked mostaccioli recipe, with chorizo and plenty of habanero heat. This is pure homage to Mom’s recipe, which we absolutely love, but Mom, we needed more heat this time! Thanks, Mom. We love you.

Mad Dog Mostaccioli


  • 2 habanero peppers, chopped
  • 2 jalapeno peppers, chopped
  • 8 ounces mostaccioli noodles, prepared
  • 6 ounces ground beef
  • 6 ounces chorizo
  • 16 ounces tomato sauce
  • ½ cup fresh basil, chopped
  • 1 tablespoon Italian seasonings
  • 1 teaspoon minced garlic
  • 1 yellow onion, chopped
  • 1 cup mozzarella cheese, shredded
  • ½ cup fresh Parmesan cheese, grated

Cooking Directions

  • Heat a large pan to medium heat and add ground beef and chorizo.
  • Cook about 2 minutes and add onion. Stir.
  • Cover and cook another 5 minutes, stirring frequently to break up the meat.
  • When meat is nearly cooked through, add tomato sauce.
  • Add basil, Italian seasonings, garlic, habanero and jalapeno peppers.
  • Reduce heat to low and simmer about 10-20 minutes, uncovered.
  • Add prepared noodles and mix well.
  • Transfer to a baking dish and top with cheeses.
  • Bake about 12 minutes, or until cheeses melt.
  • Serve!

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