Fettuccine with Sweet Pepper-Cayenne Sauce Recipe

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

I really liked this recipe but be warned it is spicy! Also as another reviewer commented, to avoid water sauce, cook the broth down before you add the sour cream. Taking time to reduce and finish the sauce is the most important step. Also - I hate buying an entire can of chicken broth just to dump half of it down the drain, so instead i just use some pasta water and chicken bullion cubes to make my own broth and it works out just as well - plus i can control how strong of a chicken flavor i want to impart on the dish.

I did follow some of the advice of others, I added 1 1/2 onion (chopped) with the peppers garlic and cayenne. I increased the cayenne to 1 teaspoon. Once those had sweated down, I cooked 1 full kielbasa (diced) with the veggies and added 2 cooked shredded chicken breast that I had handy. I then poured in 1 full cup of chicken broth and a block of softened cream cheese along with 1 can of cream of chicken soup and 1 cup of fresh shaved Parmesan cheese. I then added my noodles and stirred well. Pulled from the heat and added sour cream, stir and let sit to thicken. I'm sure the calories are outrageous, but the taste was amazing! Not to toot my own horn. :) P.S. I have 4 children still at home so I always cook enough for an army. Hence, why I added so much stuff to it.

It was a huge hut in my house!! Instead of 3/4 C chicken broth i separated it into half and used 1/2 while sauteing and the other 1/2 when making the sauce :)

As with everything you gotta use common sense. You know already it's going to be juicy so take it down. I eye balled about 1/2 cup broth then added some cream and creme fraiche . Not sure how much but enough for a thick sauce. i added some broccoli to the pasta when it was half cooked; and some cumin with the cayenne. It came out fantastic.

I've made this recipe many times and have adjusted it a bit to suit my preferences.....I stir-fry the peppers in a bit of oil instead of cooking spray, and use garlic powder instead of fresh just to save time. Once the peppers are starting to brown a bit I add some chicken broth (I never measure it), just enough to cover the peppers, and let it simmer. If it starts to go dry, I add a bit more broth, and keep simmering until peppers are done. I make sure there's about a half inch of liquid in the pan when they're done, and remove from heat and sprinkle a layer of grated parmesan on top, whisk it in with a fork till smooth. Then add 3 large spoonfuls of sour cream and stir in. Add the drained linguine to the pan and stir to coat the noodles. Best eaten right away but I sometimes have leftovers and they're fine. I use the cheap brand of 100% grated parmesan, but the one time I had Kraft brand and used it, the cheese went into strings instead of blending in with the sauce. It was awful.

Perfectly seasoned and balanced.

I just made this and it was delicious! I doubled everything except for the cayenne of which I put 1 tsp and that was a good amount of spice. I might use the original 3/4 tsp next time. I chopped the red pepper and garlic into fairly small pieces and sautéed with chicken and turkey bacon in olive oil. The bacon gave a nice carbonara flavor and the chicken made it hearty. I had no problem with consistency or curdling of the sour cream i just kept simmering until smooth and i used a full pound of pasta. I also used regular sour cream. I figure as long as im eating pasta.... I love this as a base and will probably vary with other ingredients like tomato and basil. Super flavorful and filling!

This is a keeper! I only gave it 4 stars because, like others, I found the sauce too thin. I ended up adding about 3 oz. of Neufchatel. The only other change I made was to add some chopped shallot to the red peppers in the pan. Also, to save time, I chopped up a jar of roasted red peppers (in water)in place of the fresh red peppers since they are pretty expensive and iffy to find in the winter here in the Northeast USA.

This was great! As other reviewers suggested, I cut the cayenne down to 1/4 teaspoon (it still had a large kick!) and the chicken broth was cut down to 1/2 cup. I also added some onion with the bell pepper and garlic and I only used one bell pepper.

Easy, quick and tasty pasta sauce. Definitely start with half the cayenne. That was plenty for this spicy-loving couple. Also, per the reviews, I changed the order of cooking -- first broth only, then add sour cream and blend till smooth, then cheese. Fresh julienned basil was a good addition for color, contrast and flavor.

Very Yummy. I had to add bit more spice.

Yummy, Yummy, Yummy! I added slices of Aidelle's Mango Chicken Sausage and it complemented the flavors perfectly. It only took me 30 min. from start to finish.

We loved it! I added some shredded rotisserie chicken (already cooked / shredded from the big-box superstore) and I used those small different color sweet peppers. I shared the leftovers with my very opinionated father and he said it reheated well and was very tasty. Winner!

I followed the directions exactly and wow!!! Excellent!!!!

I would make sure I mix it better and maybe add Some spinach leaves

I made this last night. Quite yummy. I’m alone so I halved the recipe. Perfect for one!

Very good! Took no time at all. I would reduce the chicken stock a hair to thicken it up, but keep in mind it will thicken on its own once it cools. Love the cayenne pepper!

It was WAY too hot and spicy for me! Next time, I’ll go easy on the cayenne.

I loved this! Could be made exactly as is for a side dish or added to. I doubled the sauce and added cooked, diced chicken and mushrooms for a full entree. It was absolutely delicious and the sour cream was a nice twist on a cream sauce. My family devoured it. Yes, cut cayenne way down if making for those who don’t like spice.