Cayenne Fettuccine
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
4-8 maindish-sidedish
- Serves:
- 4-8
ingredients
- 1 pint heavy whipping cream
- 3⁄4 cup butter, divided
- 1⁄4 teaspoon white pepper, fresh fine ground
- 1⁄4 teaspoon garlic pepper
- 1⁄8 teaspoon cayenne pepper, finely ground
- 12 ounces artichoke bottoms, diced small, save 4
- 1⁄4 teaspoon sea salt
- 16 ounces fettuccine, cooked al dente
directions
- To get started I cooked my fettucine almost al dente then removed from the heat and let finish while preparing the cream sauce.
- Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.
- Let cream firm up a bit then add diced artichokes, whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.
- To thicken, mix very small amounts of corn starch mixed with hot water and add a little at a time.
- Reserve 4 tablespoons of sauce.
- Drain pasta, toss well with sauce and let heat slightly.
- To Plate: top each dish of pasta with whole artichoke bottom and spoon a tablespoon of sauce in artichoke bottom.
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RECIPE SUBMITTED BY
Jetjouster
Midland, Texas