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Fettuccine in Cayenne Cream Sauce

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“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

Directions

  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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