Most cooks might not pair jalapeno with fettuccine, but considering the vegetable's bite, it was a perfect pairing with Lizz Winstead's dinner table. While holding a Sunday night salon with the writers of her new show Shoot the Messenger, Winstead served a piquant Fettuccine al Limone from Mario Batali's Molto Italiano. It's one of her favorite pastas from a cookbook she calls her "personal bible." (She was serving it on a Sunday.)

Batali is a man close to Winstead's heart. She and her Sunday salon helped him write his rebuttal in last year's New York Comedy Festival roast. In return, he and Anthony Bourdain cooked dinner for the salon in Winstead's apartment. "One thing that will make you feel inadequate," says Winstead, "is having someone who has appliances named after him cook in your kitchen."

Here's the full recipe for Fettuccine al Limone. Hilarity not included.

2 tbsp extra virgin olive oil
1 medium red onion, thinly sliced
1 tsp red pepper flakes
3 jalapenos, seeded and cut into thin slivers
Zest and juice of 3 lemons
8 tbsp (1 stick) unsalted butter
Salt and freshly ground black pepper
1 and 1/4 lbs fettuccine
1/2 cup freshly grated pecorino romano

1. Bring 6 quarts of water to boil in a large pot and add 2 tablespoons salt.

2. Meanwhile, in a 10- to 12-inch skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until softened and translucent, 8 to 10 minutes. Add the jalapenos and sauté for 1 minute. Add the lemon zest and juice, bring to a boil, and boil for 1 minute. Remove from the heat, stir in the butter, and season to taste with salt and pepper. Set aside.

3. Drop the pasta into the boiling water and cook until tender, 1 to 2 minutes. Drain.

4. Toss the hot pasta into the pan with the lemon mixture, return to medium heat, and mix well, stirring gently. Add the pecorino and toss quickly. Transfer to a warmed serving platter, and serve immediately.