Fettuccine in Cayenne Cream Sauce

środa, 29 stycznia 2014

Fettuccine in Cayenne Cream Sauce

Time: 35 mins


  • 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 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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