Fettuccine With Sweet Pepper Cayenne Sauce Recipes

Steps:

• 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.

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:

• 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.