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Fettuccine with Sweet Pepper-Cayenne Sauce

SUBMITTED BY: Julieliz      PHOTO BY: amandakrunquist

"Very flavorful and spicy. You'll never know it's a healthy dish. You can also add some cut up grilled chicken - wonderful!"
PREP TIME  5 Min
COOK TIME  10 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 12 ounces dry fettuccine pasta
  • 2 red bell peppers, julienned
  • 3 cloves garlic, minced
  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
  4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2007 by ginac
WOW! this was a huge hit at my house. I took the advice of others and watched the amount of liquid I used so it wouldn't come out too runny. I made a full batch and used only 1/2 c. of chicken broth instead of 3/4 and it turned out perfect. I used the same amount of cayenne as the recipe called for because I can handle spice, but for those who are sensitive I suggest cutting the spice in half or less. I doubled the garlic, added some chopped onions in while sauteeing the peppers, and a couple pinches of dried oregano and basil and it turned out AMAZING! I'll definitely be making this on a regular basis

20 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2007 by Rach
This is a very nice recipe. The concerns regarding the watery consistency can be remidied by cooking down (and finishing) the sauce to taste including the cheese, BEFORE you add the sour cream. Sour cream does not like to be cooked nor does it reheat well...any sauce that you have added it to, will loose most of it's flavor. What was once yummy becomes flat...It is best used and eaten at once.

12 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2007 by Barbara K
This was very easy and very good! Something different from the usual red sauce or white sauce.

8 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 496

  • Total Fat: 15.3g
  • Cholesterol: 38mg
  • Sodium: 523mg
  • Total Carbs: 69.4g
  •     Dietary Fiber: 4.1g
  • Protein: 22.4g

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