A quick, filling pasta dish from Turkish home kitchens, extra-spicy butter noodles are made by tossing boiled noodles with plenty of red pepper flakes and bell pepper browned in butter. It's served in a large tray for crowded gatherings.
Boil the noodles in plenty of salted water according to the package time, keeping them al dente, then drain.
Sauté the bell pepper in half the butter over medium heat until softened.
Add and melt the remaining butter, stir in the pepper flakes, toast for a few seconds, then take the pan off the heat right away. Add the drained noodles and toss well.
Transfer to a large tray, sprinkle with grated kashar, and serve hot.
The moment you add the pepper flakes to the melted butter, pull the pan slightly off the heat while stirring; a few extra seconds in hot butter turns the flakes bitter and leaves a burnt taste. Allergens: contains gluten (noodles) and milk (butter).
For an eight-serving batch, melting the butter in two separate rounds and toasting the flakes in portions ensures the whole batch toasts to the same level of heat.
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