Reviewed: Jan. 14, 2008

This was great! Made a few changes. Didn't have red pepper so i used green, yellow and orange. Added chicken, onion, extra garlic, oregano & basil. I only used 1/2 tsp of cayenne and it was perfect. Served it over basmati rice. Oh and I used the whole amount of broth. As long as you let it sit after you add the sour creme and cheese it thickens perfectly. My husband LOVED it! This is going to become a regular for us.

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Carissa

Cooking Level: Beginning

Home Town: Mississauga, Ontario, Canada

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Reviewed: Jan. 13, 2008

OMG!!!! This was restaurant quality good. You will definitely get rave reviews with this recipe. It is rich in flavor and not that spicy. My family just loved it and couldn't get enough. We will definitely be making this again and again and again!!! :-) Note: Extra parmesan cheese is recommended, but not necessary.

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kac2research

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2008

I followed the recipe exactly as stated. It was VERY spicy. If I ever make this again I will cut the cayenne pepper down a little. My mouth was on fire. I added chicken and a vegetable for a complete meal. The sauce was thin and didn't look very good. It was very flavorful though. *After reading the reveiews I knew that this was going to be too spicy for my children. I didn't want to have to make something else for them. Since I was already cooking the fettucine I decided to just put alfredo sauce on the kids' pasta (and they also had the chicken and vegetable).

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amandakrunquist

Home Town: East Liverpool, Ohio, USA

Living In: Gulfport, Mississippi, USA

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Reviewed: Jan. 12, 2008

This is tasty, and incredibly easy! I added mushrooms and pre-cooked grilled chicken to ours, and used the full amount of cayenne - spicy, yes, but it didn't make my eyes water. I also used the full amount of chicken broth; I don't think this recipe is intended to coat each piece of pasta like an alfredo would - the flavor still comes through - but I agree that it could have been a little thicker. We'll have this again!

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ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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Reviewed: Jan. 10, 2008

Was great. I added shrimp and used the water that I boiled them in instead of the chicken broth. Only because I didn't have chicken broth. I loved it and so did the Boys. I didn't have a problem with it losing its flavor after reheating.

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LRB269

Cooking Level: Expert

Living In: Forest Hill, Texas, USA

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Reviewed: Jan. 4, 2008

I don't like red peppers. So, why did I try this recipe? I don't know! But it was AMAZING! I cut the spice down to 1/2 teas. and only used 1 pepper. Will probably use a little less spice next time. Added walnuts, basil, and oregano. It was like a creamy red pepper pesto. We loved the creamy texture, with the bite of spice! Thanks!

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KRISTALO

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 3, 2008

Great recipe! My husband and I both like spicy so it was a good heat for us. We added grilled chicken and it was a good dinner. May try some additional veggies mixed in, maybe artichoke hearts, next time. It is a thin sauce, but not too bad.

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JAD

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Reviewed: Dec. 30, 2007

Very, very tasty. I added some chicken breast for a little protein and it was delicious. Everyone loved it!

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Chickadee

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

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Reviewed: Dec. 29, 2007

This is a real hit with my family! Add a pound of shrimp and it's wow!

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carterbiggs

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Reviewed: Dec. 5, 2007

Very good recipe, very tasty. Since I didn't have fettuccine, I replaced it with rotini. The julienned red pepper is a great idea! I have bought fettuccine since then and will definitely prepare this wonderful dish again. I may just add slices of 1/2 chicken breast into the mix.

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 3, 2007

This was a really good, really fast dish. I used a jar of roasted red peppers and also added asparagus and toasted walnuts. I'll definitely be making it again! mmmm!

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Jennifer

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Reviewed: Dec. 2, 2007

This is a great simple recipe. The spice gives it a nice subtle kick that pulls it off. I would definitely recommend adding in some grilled chicken.

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Linh

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Reviewed: Nov. 28, 2007

Very good, my family really enjoyed it! I used less cayenne b/c of my young child turned out great.

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Kim

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Reviewed: Nov. 24, 2007

This was good. Very simple and tasty. I added chicken. The only problem is that it didn't look very appetizing--it was all pinkish and runny. But if you can get past the appearance, the taste is pretty good. I would make this again and maybe add something green (spinach?) to help with the color.

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Brenda F.

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Nov. 19, 2007

Excellent and super easy! Great flavor.

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Jackie R.

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007

Delicious! Very tasty for such an easy recipe. I added sweet onion and a splash of white wine to the sauce, and topped off with crumbled bacon and a little more parmesan cheese. Served with warm Rosemary bread. Will be a regular in our home. Thanks.

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Jharmon27

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2007

This dish was AMAZING. I've made it twice now, once straight from the recipe and once using onions in addition to peppers, and with penne instead of fettuccine. The second attempt was definitely better. I love that I can adjust the spiciness of the dish just by changing the amount of cayenne, which I can't do with restaurant pasta.

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ndwagstaff

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Reviewed: Nov. 16, 2007

Great! I put in the broth without the sour cream (that I put in at the end) and simmered 5 minutes like the recipe says. But after that, I put in the blender for just 2 seconds. Then put it back into the pan, added half the sour cream and only 1/2 cup cheese... stirred then on the table. Blending the sauce into chunks (not pured) gave a better texture and looked much better then if it wasn't. Gets a 5 star since my whole family loved it AND I would serve it at a dinner party. Oh yeah, I put in 2 tomatoes as well. UPDATE: My husband has just informed me he doesn't like the skins on the sweet pepper even if it is blended...

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Oct. 29, 2007

Easy and very good. I added minced jalepeno to give it even better flavor - and still not that spicy at all.

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WeSkiVa

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

This is a tasty new way to serve pasta. I found it a tad too hot though. Next time, I'll use 1/2 t. cayenne instead of the 3/4 t. Also, I'll definitely try adding grilled chicken. But, there definitely will be a next time. Thanks for the recipe.

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