Fettuccine in Cayenne Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This delicious side dish for an Italian meal works well for a luncheon main dish, too. We have it with a fresh mozzarella/tomato salad and crusty roll. We have been known to have a glass of wine with it, too! The recipe is in a Great Italian Meals in Minutes cookbook of mine. Ingredients:
1/2 lb fettuccine |
1 cup heavy cream |
1/4 lb fontina cheese, shredded |
2 ounces parmesan cheese, shredded |
1/2 teaspoon salt |
1/2-1 teaspoon cayenne pepper |
1/4 cup roasted red pepper, finely chopped (from a jar is ok) |
1/4 cup fresh parsley leaves, chopped |
Directions:
1. Cook fettuccine as directed on package, drain; return to pan; set aside and keep warm.
2. In small pan over medium heat, bring cream to a boil; immediately lower heat and simmer for 5 minutes.
3. Reduce heat to very low and gradually add both cheeses, stirring constantly; do not boil.
4. Stir in salt and cayenne to your taste, starting with the smaller amount of cayenne first. ( We like ours best with the 1 t. of cayenne).
5. Add sauce, roasted peppers and 2 T. parsley to the fettuccine, toss to coat.
6. Turn fettuccine into serving bowl and sprinkle with the remaining parsley.
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