This pasta dish is very creamy with a slight kick to it. We "one-and-a-half-times"d this recipe and left the amount of cayenne pepper originally called for the same. If you want to be adventurous you are welcome to be but it really is good with just a subtle kick to it instead of a left hook to the mouth.
The original recipe is courtesy of Allrecipes.com and can be found at this site here: http://allrecipes.com/recipe/fettuccine-with-sweet-pepper-cayenne-sauce/photo-gallery.aspx?Page=2
The picture is courtesy of Dough See Dough and can be found at this site here: http://doughseedough.net/2009/07/05/fettuccine-with-sweet-pepper-cayenne-sauce/
FETTUCCINE WITH SWEET PEPPER CAYENNE SAUCE
From Allrecipes.com
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- 12 ounces dry fettuccine pasta
- 2 red bell peppers, julienned
- 3 cloves garlic, minced
- 1/2 - 3/4 teaspoon cayenne pepper
- 1 cup reduced fat sour cream
- 3/4 cup chicken broth
- 3/4 cup grated Parmesan cheese
- salt and pepper to taste
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
- Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
- Toss hot pasta with sauce and season with salt and pepper to taste; serve.
1 comment:
Just ate this. It was really good. Thanks for sharing. I think next time I'm going to add some plum tomatoes and maybe some green onions. I used whole wheat spaghetti since that's what I had in my pantry, yummy and I loved the small kick!
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