Fettuccine With Pepper 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:

• Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

Steps:

• Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
• Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.
• Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

Steps:

• On broiler rack or over open burner, place peppers. Cook, turning occasionally, 20 minutes or until peppers turn almost completely black. Immediately place in paper bag; close bag and let cool about 30 minutes. Under cold running water, peel off skin, then removed stems and seeds.
• In food processor or blender, process remaining ingredients (except pasta) until blended.
• Toss with hot fettuccine and serve with cheese.

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:

• Boil your pasta according to the directions on the box. Cook al dente (or until soft with a slight bite), and heavily salt the water. While the pasta is boiling, you can whip up your sauce. In a food processor, combine all remaining ingredients accept for the basil. Pulse until very smooth. Pour the mixture into a small saucepan over medium heat, and cook for about 10 minutes stirring occasionally. You basically just need to cook the sauce long enough to heat it through, and allow the more pungent garlic flavors to mellow a bit. It should reduce slightly in volume. Towards the end of cooking, throw in one ladle of pasta water. The starch from the water will help to thicken the sauce and allow it to better stick to the pasta.
• Pour sauce over your cooked and drained noodles, and garnish with roughly chopped basil. This recipe would also be delicious with shrimp, or even chicken.

Steps:

• Cook Fettuccine according to package directions, and keep warm.
• Spray your skillet with non-stick vegetable oil spray, or use a small amount of vegetable oil.
• Saute broccoli, peppers and onions on medium heat until tender, approximately 3-4 minutes.
• Remove vegetables from pan, and add vegetable oil.
• Add the chicken strips to pan and saute about 4 minutes.
• Add soup, water, and basil to the chicken.
• Mix well; then add in the vegetable mixture.
• Bring to a boil, reduce heat and stir in the shredded cheese until melted.
• Serve over the Fettuccine.