Fettuccine in Creamy Capsicum (Pepper) Sauce

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READY IN: 40mins
Recipe by Rhiannon and Matt

This is such a nice sauce. It is subtle, yet with a flavour and tang that comes from using the merest touch of hot chili. It comes from Charmaine Soloman's Complete Vegetarian Cookbook.

Ingredients Nutrition


  1. In a medium sized, heavy based saucepan, cook the onions, garlic & chili in the olive oil over low heat until onion is translucent.
  2. Add the tomatoes, capsicum & other ingredients except for the fettucine & cream.
  3. Cook uncovered, stirring now & then, until reduced & thickened.
  4. Put a large pan of lightly salted water on the boil & add pasta(add a small splash of oil to stop it boiling over).
  5. When pasta is tender,but still firm to the bite, drain fettucine into a colander.
  6. Add cream to the sauce, stir & heat through without boiling.
  7. Taste & adjust seasoning, then toss the pasta in the sauce & serve.

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