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Cayenne red pepper fettuccine recipe

Cayenne red pepper fettuccine recipe


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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types

Reduced fat soured cream and chicken stock create a yummy, healthy base for this unique, spicy pasta sauce of gorgeous colour, aroma and flavour with red peppers and cayenne pepper. Stir in lightly sautéed fresh spinach for even more colour, flavour, nutrients and all-around yum!

1051 people made this

IngredientsServes: 4

  • 340g fettuccine pasta
  • 2 red peppers, julienned
  • 3 cloves garlic, minced
  • 3/4 teaspoon cayenne pepper
  • 240ml reduced fat soured cream
  • 180ml chicken stock
  • 60g grated Parmesan cheese
  • salt and pepper to taste

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, spray cooking oil in a large frying pan and sauté red peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
  3. Stir in soured cream and chicken stock; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
  4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

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Reviews & ratingsAverage global rating:(1124)

Reviews in English (746)

Great easy quick recipe for dinner. I throw in some smoked sausage and the family love it xx-28 Jun 2016

by gina

WOW! this was a huge hit at my house. I took the advice of others and watched the amount of liquid I used so it wouldn't come out too runny. I made a full batch and used only 1/2 c. of chicken broth instead of 3/4 and it turned out perfect. I used the same amount of cayenne as the recipe called for because I can handle spice, but for those who are sensitive I suggest cutting the spice in half or less. I doubled the garlic, added some chopped onions in while sauteeing the peppers, and a couple pinches of dried oregano and basil and it turned out AMAZING! I'll definitely be making this on a regular basis-22 Aug 2007

by Rach

This is a very nice recipe.The concerns regarding the watery consistency can be remidied by cooking down (and finishing) the sauce to taste including the cheese, BEFORE you add the sour cream.Sour cream does not like to be cooked nor does it reheat well...any sauce that you have added it to, will loose most of it's flavor. What was once yummy becomes flat...It is best used and eaten at once.-13 Sep 2007


  • 12 ounces (1 package) dry fettuccine pasta
  • 2 red bell peppers, julienned
  • 3 cloves garlic, minced
  • 3/4 teaspoon cayenne pepper
  • 1 cup reduced fat sour cream
  • 3/4 cup chicken broth
  • 3/4 cup grated Parmesan cheese
  • salt and pepper to taste

1. Boil a large pot of slightly salted water. Add pasta and cook for 8-10 minutes, or until al dente.

2. Spray cooking oil into a large skillet and allow the skillet to heat up. Quickly sauté red bell pepper, garlic, and cayenne pepper over medium heat. Stir in cheese.


Fettuccine with Sweet Pepper-Cayenne Sauce

1 16-oz. package Premio Sweet Italian Sausage
2 tbsp. extra virgin olive oil
1 12-oz. package fettuccine, dried or fresh
1 large red bell pepper, cut into thin strips
1 large orange bell pepper, cut into thin strips
4 tbsp. garlic, minced
1/2 tsp. cayenne pepper
1 cup sour cream, full fat or low-fat
1 cup chicken broth
1 cup parmesan cheese, shredded or grated
1/2 tsp. sea salt
1/2 tsp. ground pepper

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.

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How to make Fettuccine with Sweet Pepper-Cayenne Sauce:

1. Place olive oil in a medium-sized skillet over low heat for one minute.

2. Remove Premio Sweet Italian Sausage from the package. Cut the casing lengthwise, and squeeze the sausage into the skillet with the hot olive oil. Turn heat to medium-high. Cook Premio Sweet Italian Sausage for five to seven minutes, crumbling sausage during cooking using a spoon or spatula. Turn off heat when the sausage is brown and no longer pink.

3. Bring four quarts of water to boil in a large pot on the stove over high heat. Add fettuccine. Reduce heat to medium-high. Cook fettuccine per package instructions. Drain the pasta.

4. Sauté red pepper strips, orange pepper strips, minced garlic and cayenne pepper in a large skillet over medium heat for about four minutes.

5. Add sour cream and chicken broth to the pepper mixture. Simmer over low-medium heat for four minutes. Add Premio Sweet Italian Sausage to the pepper, sour cream and chicken broth mixture. Remove the skillet from heat.

6. Add shredded or grated parmesan cheese, sea salt and black pepper to the sausage, pepper and sour cream mixture. Stir ingredients well.

7. Add drained fettuccine to the skillet and carefully mix all ingredients to coat the noodles. Serve pepper fettuccine featuring Premio Sweet Italian Sausage while still warm with toasted garlic bread and a fresh green salad.


Cook chicken with the spices and olive oil. When almost done, add the mushrooms, peppers and sweetcorn. Cook till done. Do not burn out, it must be saucy. Make a white sauce with the above ingredients and mix it into the chicken. Add the boiled pasta and stir well. Garnish with parsley.

-Adjust spices according to the amount of chicken you have. I used half a tsp of each for 3 chicken fillets.
-You may add a chopped onion and handful of spinach together with the mushrooms and peppers (I omitted).


Recipe Summary

  • 12 ounces penne pasta
  • ¼ cup butter
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • ½ pound portobello mushrooms, diced
  • 1 pound medium shrimp, peeled and deveined
  • 1 (15 ounce) jar Alfredo sauce
  • ½ cup grated Romano cheese
  • ½ cup cream
  • 1 teaspoon cayenne pepper, or more to taste
  • Salt and pepper to taste
  • ¼ cup chopped parsley

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom cook over medium-high heat until soft, about 2 minutes more.

Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.


Cajun Chicken Fettuccine – Crock Pot Recipe

This easy Cajun chicken fettuccine crock pot recipe results in a perfectly creamy and moist chicken pasta every single time! Ready by the time your family gets home, this delicious, spicy pasta meal is sure to become a hit! Perfect any night of the week.

Is there anything more lovely than walking into a room with a wonderful slow cooker meal scent? I think not! This crock pot Cajun chicken fettuccine is quick to throw together, leave alone to cook, then add the final few ingredients and you’ll be sitting down to eat in less than 20 minutes.

Even though I’m Italian, I don’t cook pasta very often. But when I’m hankering for some pasta, especially with a little kick to it, this slow cooker Cajun chicken fettuccine is it!

I start with chicken broth and a few seasonings to give it that special cajun flavor kick.

After the chicken is done cooking, shred the chicken using two forks straight in the crock pot.

Next, I add heavy cream, cooked fettuccine noodles and parmesan cheese. Cover and cook for another 20 minutes to let the sauce thicken a bit and give it time to meld the flavors into the pasta.

The finished pasta has a bit of a kick to it mainly because of the cayenne and red pepper flakes. So if you want to lessen (or heighten) the spice level, feel free to adjust those two ingredients to your family’s liking. Note: I like to chop up some cilantro and sprinkle on top for a prettier presentation.

Let me know if you give it a try, I want to know what you think. I personally love slow cooker, crock pot meals – they make my life so much easier!


  1. Heat oil and butter– Over medium-high heat.
  2. Add chicken– Saute until no longer pink.
  3. Add garlic, Cajun seasoning, salt, pepper, broth– Mix until combined.
  4. Cover and cook– For about 10 minutes until chicken is cooked through.
  5. Remove lid and continue cooking- Until liquid is reduced to your desired consistency.
  6. Garnish– With freshly chopped parsley. Enjoy!

Serve it with rice. Simple boiled or steamed rice is great or you can try Coconut Rice (One Pot) or this Easy Rice Pilaf (One Pot) and even this Pineapple Rice (One Pot), if you like the sweet and spicy flavor combination.

Try it alongside plain boiled pasta or for a healthier alternative, try zoodles (zucchini noodles) or Instant Pot Spaghetti Squash.

A salad is always a delicious side dish. Try this Creamy Cucumber Tomato Onion Salad (One Bowl) or this lighter Cucumber Onion Salad (One Bowl).

Leftovers can be enjoyed in so many forms such as in sandwiches, wraps (even lettuce wraps!), on a pizza, pasta, as a salad topping, or stuffed in a sweet potato.


Spicy Alfredo Sauce

Ready to spice your typical Alfredo sauce up a notch? Adding in a little cayenne pepper powder is an excellent way to start, whether it&rsquos Fettuccine Alfredo, chicken, or another concoction. Spicy Alfredo sauce can be that simple to make.

But you don&rsquot need to stop there &ndash try experimenting with crushed red pepper and even hot sauce, too. A tiny dash of Sriracha or Tabasco can add a unique twist to the flavor. You could also opt for a milder warmth by choosing paprika instead of cayenne pepper powder. Choose a generically labeled or sweet paprika, not hot paprika. Or for something a little smoky, try cutting the cayenne used in your spicy Alfredo sauce with a dash or two of chipotle powder. We have a recipe for that too. There are many ways to bring life to this spicy pasta sauce.

If you like this spicy Alfredo sauce, be sure to check out some of our other creamy options in our recipe index. Our spicy vodka sauce pairs tomato, cream, and crushed red pepper to taunt those taste buds. Or, if you&rsquore one for a more Southern flair, try our fiery Cajun cream sauce. It pairs Cajun seasoning with cayenne for a silky Louisiana-style heat.


8. Salmon and Spinach Fettuccine

Salmon and Spinach Fettuccine

This unique version of seafood fettuccine is colorful and tasty. The recipe says to make the sauce by melting the butter, then stir in milk followed by all-purpose flour to thicken it. Finally, you will be adding smoked salmon, capers, fresh oregano, and sun-dried tomatoes to finish off the fettuccine. Heat it through along with the sauce and noodles and serve immediately.

Get the full recipe and directions from Allrecipes.

With so many great seafood fettuccine recipes it can probably be difficult to choose which one to make first. Let us know which one is calling your name!

If you like this post, we think you’ll like our Fettuccine with Shrimp recipe.


Fettuccine with Red Pepper, Artichokes and Chickpeas

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For even more flavor, make this dish with roasted peppers and grilled artichokes from the prepared-foods department of the supermarket.

Ingredients

  • 1/2 cup whole almonds
  • 1/4 cup sesame seeds
  • 1 14-oz. jar roasted red peppers, drained and rinsed (about 1 cup), or 4 roasted red peppers, skinned and seeded
  • 5 Tbs. olive oil
  • 1 Tbs. red wine vinegar
  • 1 Tbs. fresh lemon juice
  • 1/4 tsp. cayenne
  • 1 lb. fettuccine
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 9-oz. jar water-packed artichoke hearts, quartered (about 8 hearts)
  • 1/4 cup chopped parsley

Preparation

Toast almonds in skillet over medium-high heat 3 minutes, or until lightly browned, stirring often. Toast sesame seeds 1 minute, or until golden. Cool.

Cut peppers into thin strips. Blend 1/2 cup pepper strips with almonds, oil, vinegar, lemon juice and cayenne in food processor. Add sesame seeds, and pulse to combine.

Cook pasta according to package directions. Drain, and reserve 1/2 cup cooking water. Transfer pasta to serving bowl. Add reserved cooking water, red pepper mixture, chickpeas, artichokes, parsley and remaining red pepper strips. Toss to combine. Season with salt and pepper, and serve.