Reviewed: Sep. 14, 2007

I probably should have read the reviews first. This was REALLY spicy. My husband liked it okay, but I was definitely sweating! Also, I forgot to add the cheese before mixing with the noodles, so we just put it on top. The sauce was pretty runny, also. I added some mushrooms with the peppers, so that could have been why. Anyways, it was okay, but if I make it again I will definitely do some tweaking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mrsknatterud

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2007

Ok, I love spicy food, and this was definitely spicy! I recommend adding some grilled chicken (after cooking it separately), and possibly just a tad less cayenne pepper. I was sweating!! Very good though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Huntersmama

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2007

This was fantastic!!! I only used 1/4 t of cayenne - because while I love the spice - my husband likes it milder. It still had some kick with 1/4 t. I also took heed of people's comments about less broth and only added 1/2 c. Finally, I sauteed some scallops and served on top of the pasta. Perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Meagan

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2007

I got this recipe in my email today from allrecipes and needing something for dinner, decided to try it. I did make a few changes like others did. I only used 1/2 t. cayenne pepper. And it was plenty hot! I added two small cans of sliced mushrooms when I simmered the peppers and garlic and I grilled 2 chicken breasts on the George Foreman with greek seasoning on them and then cut them up and tossed them in the veggie mix. This made a ton of food for 4 people and everyone loved it! I think next time I will try it with shrimp! We will definately be making this again! Thanks for sharing the recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Skycladcresteds

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2007

This turned out fantastic even though I had to make some substitutions. I had no cayenne pepper, so I used hot sauce instead. I only had 2 cloves of garlic, and had to make up the difference with garlic powder. I didn't have fettuccine, and used rotini pasta instead. I sauteed an onion in with the peppers as some others suggested. I used low sodium broth to cut the salt down. I had some leftover roast chicken that I cut up and added. It was a huge hit! I will definitely be making this again. I suspect it would also be a great way to use up leftover turkey.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2007

I added 1/2 a slivered red onion when I sauteed the peppers, and then some chopped precooked chicken breast, and 1/4 pint of halved grape tomatoes. When it was finished I added about a teaspoon of pesto, and served it over roasted garlic fetuccine. Mmm..... delicious! I didn't add quite as much cayenne because my little boys were eating dinner with us, but they too loved it. Easy and delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kelly kelly

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Hull, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2007

I also reduced the Cayenne to 1/4 tsp. and it was perfect. I loved this recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

teach4s

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
42 users found this review helpful

Reviewer:

Rach

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2007

This was pretty good. I liked the idea of chicken so I cubed the chicken, dredged it in flour and cooked it up in butter. When I added the chicken to the finished sauce, the flour on chicken thickened it up. Also, adding the hot pasta to the sauce and letting it simmer for a min. or two helps thicken it up. Thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 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.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Sheryl E.

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2007

We loved this! I added chicken and cooked it before I cooked the peppers. Was so easy and quick. Great for summer because you don't have to heat the kitchen up with the oven! Will definitely be making again very soon!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

kari lou

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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

Was this review helpful? [ YES ]
81 users found this review helpful

Reviewer:

gina

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: Long Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2007

I added a bit of chicken for some protein. The recipe was nice but not spectacular.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

nimuebeauty

Cooking Level: Expert

Home Town: Torquay, Victoria, Australia

Living In: Brisbane, Queensland, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 7, 2007

This is an awesome recipe. I had no idea something this simple would be this flavorful. It is definetly spicey, I reduced the cayene pepper to 1/2 tsp and it is still spicey but everyone in the family eats it, even my 2 year old

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

CARRIEPEPPER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2007

I thought this recipe tasted great. I added some diced chicken that I had pre-cooked and frozen, and also added a little white wine (maybe 1/4 cup). The consistency of the sauce seemed very thin even after adding the cheese, but it thickened after I added it to the pasta and let it sit for a few minutes. If I had reduced it down to the thickness I expected it be, I would have ended up with pasty pasta. I only used 1/4 tsp cayenne, which was just enough spice for my taste, but next time I'll omit it completely (my picky 2-year-old liked it, but I didn't want to give him too much because of the cayenne). I will definitely make this again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LisaD

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Schenectady, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 27, 2007

It's a nice recipe for how easy it is to make. I cooked some cut up chunks of chicken in the pan before and along with the garlic and peppers. I think this dish wouldn't be as good without the chicken. It really is almost a requirement to me. The amount of liquid, cheese and sour cream should be adjusted by the cook to get the consistency desired (boiling off more liquid as needed) since it can be too runny or too pasty if you're not careful about it. I made half portions of this recipe and probably put in as much or more cayenne than the recipe said (I didn't measure, but put in a good amount). It wasn't over-spicy by any means because the sour cream and cheese counteract the hotness some. Certainly it's smart to put in the cayenne gradually and to taste, especially if you're a spiciness wimp, though.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Scott F

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2007

I was kind of dissapointed with this recipe. I didn't hink it had enough spice. I may make it again, but add some grilled chicken strips, and a littl more cayenne

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SYNCHORSWIM

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 30, 2007

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

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Barbara K

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2007

Quick to make. I had to stir it a lot after I added the cheese to smooth the sauce out. But the taste was great. I cut the recipe in half, and the servings were huge!! Which is okay, 'cause now we have tomorrow's lunch.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2007

I love this dish. The one thing I change is I saute cut up chicken breast in oil with seasonings and then add the other ingredients, without draining the oil. It adds more calories, but well worth it. It is good to splurge once in a while.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Lisa M

Cooking Level: Expert

Home Town: Glendale, California, USA

Living In: Azusa, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!