Fettuccine in Cayenne Cream Sauce

Name: Fettuccine in Cayenne Cream Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 serving(s)
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

(1)

Recipe by NoSpringChicken

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.

READY IN: 35mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

Cook fettuccine as directed on package, drain; return to pan; set aside and keep warm.
In small pan over medium heat, bring cream to a boil; immediately lower heat and simmer for 5 minutes.
Reduce heat to very low and gradually add both cheeses, stirring constantly; do not boil.
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).
Add sauce, roasted peppers and 2 T. parsley to the fettuccine, toss to coat.
Turn fettuccine into serving bowl and sprinkle with the remaining parsley.

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