Cayenne Fettuccine Recipes

Steps:

• Cook fettuccine as directed on package, drain; return to pan; set aside and keep warm.
• In small pan over medium heat, bring cream to a boil; immediately lower heat and simmer for 5 minutes.
• Reduce heat to very low and gradually add both cheeses, stirring constantly; do not boil.
• Stir in salt and cayenne to your taste, starting with the smaller amount of cayenne first. ( We like ours best with the 1 t. of cayenne).
• Add sauce, roasted peppers and 2 T. parsley to the fettuccine, toss to coat.
• Turn fettuccine into serving bowl and sprinkle with the remaining parsley.

Steps:

• Melt butter in heavy large skillet over medium heat. Add bell peppers, garlic and cayenne; stir to blend. Cover skillet; cook until peppers are tender, stirring occasionally, about 7 minutes. Uncover; add cream and broth and simmer until liquid is slightly thickened, about 5 minutes. Stir in 1/2 cup Parmesan. Remove from heat.
• Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Add peas to pot. Drain. Return fettuccine and peas to pot. Add bell pepper mixture and basil; toss. Season with salt and pepper. Transfer to large bowl. Sprinkle with 1/4 cup Parmesan.

Steps:

• Cook noodles according to package.
• Melt butter with the oil in a large skillet over medium-high heat. Add garlic and shrimp, cook until shrimp turn pink, but do not allow garlic to brown.
• Add parsley, mushrooms, onions, and cayenne pepper; saute for 1 minute.
• Add flour, mix thoroughly and add wine. Simmer for 30 seconds then add cream and heat through.
• Drain noodles and add to sauce with half of the grated cheese. Fold in gently until cheese is melted. Salt lightly.
• If sauce is too thin, continue heating until sauce reduces. Garnish with chopped parsley and additional grated cheese. Serve immediately.

Steps:

• To get started I cooked my fettucine almost al dente then removed from the heat and let finish while preparing the cream sauce.
• Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.
• Let cream firm up a bit then add diced artichokes, whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.
• To thicken, mix very small amounts of corn starch mixed with hot water and add a little at a time.
• Reserve 4 tablespoons of sauce.
• Drain pasta, toss well with sauce and let heat slightly.
• To Plate: top each dish of pasta with whole artichoke bottom and spoon a tablespoon of sauce in artichoke bottom.