Fettuccine in Cayenne Cream Sauce
photo by alligirl
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4-6
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
- 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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Reviews
-
Oh my goodness! This was delicious! And hot; almost reminded me of cheese straws, which I love! Spicy and creamy, with an underlying tang from the fontina and parmesan. Wonderfully flavorful and quick to throw together, this will most certainly go in my rotation! Thanks for sharing, NoSpringChicken.
RECIPE SUBMITTED BY
NoSpringChicken
United States
The proud wife of one of those legendary Iwo Jima Marines, I am 75 years old, mother of four wonderful children, grandmother of seven perfect grandchildren, grandmother of one "bonus" step-grandson (he is perfect, too)a cancer survivor, a quilter and a collector of cookbooks. My cookbook collection is stabilized at about 350, for I have learned to give an undesirable one to Good Will every time I acquire a new one.