Rattlesnake Pasta Recipe J Alexander’s: Spicy Southwestern Creamy Twist

This Southwestern-inspired pasta delivers a creamy twist on a bold classic. I developed this version after tasting the famous dish at J. Alexander’s, determined to recreate its signature balance of heat and richness at home.

The secret lies in combining spicy chicken sausage with a velvety parmesan cream sauce, punctuated by fire-roasted tomatoes and jalapeños. It’s a restaurant-quality dish that comes together in under 30 minutes with simple techniques.

You’ll love how the smoky, spicy flavors play against the creamy base, with each bite offering layers of Southwestern character. The dish feels indulgent but remains surprisingly approachable for weeknight cooking.

Serve immediately while the sauce is at its silkiest. This one’s sure to become a new favorite.

Ingredients for Rattlesnake Pasta Recipe J Alexander’s

Every bold, creamy bite starts with these Southwestern staples and a few pantry basics.

The sausage is non-negotiable here—J. Alexander’s uses a spicy chicken version with visible herbs and spices. Look for premium brands like Aidells or Bilinski’s at Whole Foods or Trader Joe’s. The fire-roasted tomatoes add smoky depth; Muir Glen is my go-to. Parmesan should be Parmigiano-Reggiano from a wedge (the pre-grated stuff has anti-caking agents that gum up the sauce).

No spicy sausage? Hot Italian sausage plus a pinch of cayenne gets you close. Swap fire-roasted tomatoes for regular diced tomatoes plus 1/2 tsp smoked paprika. Heavy cream can be half-and-half in a pinch (less rich but still creamy). Fresh jalapeños too hot? Pickled jalapeños at half the amount work—just drain them first. The cumin and oregano can be skipped if you’re out, but they add that signature Southwestern kick.

This tastes best fresh, but leftovers keep 3-4 days in the fridge. Reheat gently with a splash of broth to loosen the sauce. Doesn’t freeze well—the cream separates. I always make extra sausage and tomatoes to repurpose in tacos or omelets the next day.

Step-by-Step Instructions for Spicy Southwestern Creamy Pasta

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook and Crumble the Spicy Chicken Sausage

Bring a large pot of salted water to a boil for the penne pasta. While it heats, remove the casings from the spicy chicken sausage and crumble it into a large skillet. Cook over medium-high heat for 5-7 minutes until browned and cooked through, breaking it into small, even pieces with a wooden spoon.

This step builds the base flavor for your dish. The sausage should release its fat and develop a slight crust—don’t rush it. Transfer the cooked sausage to a plate and set it aside. You’ll use the same skillet later to build the sauce, so leave those flavorful browned bits behind.

Step 2: Sauté Aromatics and Build the Roux

In the same skillet, melt the unsalted butter over medium heat. Add the finely chopped red onion, minced garlic cloves, and diced jalapeño peppers. Sauté for 3-4 minutes until the onion softens and the mixture becomes fragrant. The jalapeños should brighten in color but not brown.

Stir in the all-purpose flour to create a roux, cooking for 1-2 minutes until it forms a light paste. This thickens the sauce and prevents lumps. Immediately add the chicken broth, dried oregano, ground cumin, salt, and black pepper, stirring constantly to combine. The mixture will begin to thicken slightly.

Step 3: Incorporate Cream and Tomatoes

Pour in the heavy cream and add the fire-roasted diced tomatoes, including their juices. Stir well to combine and bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it cook for 5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

The fire-roasted tomatoes add a smoky depth to balance the spice, while the cream creates that promised luscious texture. Taste and adjust seasoning if needed, but remember the parmesan cheese will add saltiness later.

Step 4: Combine Pasta, Sausage, and Sauce

By now, your penne pasta should be cooked to al dente according to package instructions. Drain it, reserving ½ cup of pasta water. Add the drained pasta to the skillet with the sauce, along with the cooked spicy chicken sausage. Toss everything together gently to coat the pasta evenly.

If the sauce seems too thick, add a splash of the reserved pasta water to loosen it. The starch in the pasta water helps the sauce cling to the pasta beautifully. Cook for an additional 2 minutes to allow the flavors to meld together.

Step 5: Finish with Parmesan and Serve

Remove the skillet from heat and stir in the parmesan cheese until it melts completely into the sauce. The cheese should create a glossy, creamy coating that clings to every piece of pasta. Let the dish sit for 1-2 minutes off the heat to allow the sauce to thicken slightly.

Serve immediately while hot, garnished with extra parmesan cheese if desired. Each bite should deliver a perfect balance of creamy richness, spicy kick from the sausage and jalapeños, and the smoky sweetness of the fire-roasted tomatoes.

Perfect Pairings for This rattlesnake pasta recipe j alexanders

Wine Pairings

A crisp Sauvignon Blanc cuts through the creaminess beautifully—try Kim Crawford from New Zealand for bright citrus notes. The acidity balances the spicy sausage perfectly. I always keep a bottle on hand for this dish. 🍷

Beer Options

A Mexican lager like Modelo Especial or Pacifico offers a light, refreshing contrast to the rich sauce. The subtle malt sweetness complements the fire-roasted tomatoes. Avoid heavy IPAs—they’ll overwhelm the dish.

Side Dish Ideas

A simple Southwestern corn salad with black beans, avocado, and lime juice adds freshness. I toss 2 cups corn kernels with 1 diced avocado and 1 tbsp lime juice. Alternatively, garlic bread soaks up leftover sauce. 🌽

Bread Pairings

Warm sourdough rolls or ciabatta are perfect for mopping up every last bit of sauce. Toast slices with olive oil and garlic for extra flavor. The crusty texture holds up to the creamy consistency.

Garnish Suggestions

Fresh cilantro or green onions add a pop of color and brightness. A sprinkle of crumbled cotija cheese enhances the Southwestern flair. I also love a dash of hot sauce for extra heat. ✨

Frequently Asked Questions