Fettuccine with Sweet Pepper-Cayenne Sauce Recipe

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Most Helpful Positive Review

Aug 22, 2007

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

—gina

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Most Helpful Critical Review

Oct 10, 2011

This was NOT appreciated by my family. There was way too much parmesan and it was too runny. Not good tasting at all.

—Natsonline

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966 Ratings

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Sep 13, 2007

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.

—Rach

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Dec 09, 2006

Great recipe. It's delicious and so easy. I followed the recipe exactly except for adding chicken and little more cayenne. It reminded me of the Penne Rosa you can get at Noodles restaurant. Next time I'll make it more like the penne rosa by adding some fresh tomatoes, spinach, and mushrooms.

—PUNKGIRL

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Aug 22, 2006

I made this exact but used Fat Free sour cream and whole wheat spaghetti pasta and it was still fantastic. Thanks! :)

—*m*

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Mar 15, 2004

I just got done eating this dish. i added the Cayenne pepper, after saute'ing the peppers garlic and onion, it toned down the kick alot, i also used only a 1/2 tsp of cayenne, and 1/2 cup of broth, as for the thickness debate on this recipe, its all in the simmering =), My GF said it was still too spicy for her, so i think i'll use 1/4 tsp of cayenne, best thing ive noticed about this dish is its cheap to make, cost me less than $10, and took only 20 mins to make. this dish is at least worth a try if you like cayenne pepper, red peppers and garlic =)

—DREAMTHINKER79

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Sep 01, 2007

I also added onions with the peppers and served with grilled chicken. Both added a lot. I also used a tomato basil fettuccine and this was a great compliment to the pasta. Don't use a parmeson and romano blend - I tried that and it did not melt well in the sauce. The parmeson worked great. I will make again.

—Sheryl E.

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Apr 30, 2007

This was very easy and very good! Something different from the usual red sauce or white sauce.

—Barbara K

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Nutrition

Calories
475 kcal
24%

Carbohydrates
69.3 g
22%

Cholesterol
37 mg
12%

Fat
13.9 g
21%

Fiber
4.1 g
16%

Protein
20.3 g
41%

Sodium
403 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fettuccine with Sweet Pepper-Cayenne Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 475
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 7.6g 38 %
Cholesterol 37mg 12 %
Sodium 403mg 16 %
Potassium 414mg 12 %
Total Carbohydrates 69.3g 22 %
Dietary Fiber 4.1g 16 %
Protein 20.3g 41 %
Sugars 4.8g
Vitamin A 73 %
Vitamin C 163 %
Calcium 32 %
Iron 30 %
** Thiamin 4 %
Niacin 60 %
Vitamin B6 18 %
Magnesium 21 %
Folate 104 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.