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Spicy Fettucini Pasta with Red Pepper Cream Sauce

Straight up awesome pasta dish and way different than the norm!  A little kick from the hatch peppers and then a delicious smoothness from the roasted red pepper sauce.  For sure make this Spicy Fettucini Pasta with Red Pepper Cream Sauce recipe for the family asap!

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Spicy Fettucini Pasta with Red Pepper Cream Sauce
 
If you are looking for a looking for a pasta with a little kick then be sure to make this Spicy Fettucini Pasta with Red Pepper Cream Sauce!
Ingredients
  • 2 cups of chopped roasted red bell peppers
  • 2 finely minced cloves of garlic
  • ½ small diced yellow onion
  • ⅓ cup of chicken stock
  • 1 cup of heavy whipping cream
  • 2 chicken breasts
  • 2 Hatch peppers
  • 1 yellow bell pepper
  • 2 chicken breasts
  • 3 ounces of sliced pancetta
  • 5 tablespoons of olive oil
  • 1 pound of fettucini noodles
  • 2 tablespoons of chiffonade fresh basil
  • 2 tablespoons of chopped fresh oregano
  • ½ cup of shredded Sartori Montamore cheese
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. In a hot saute pan with 1 tablespoons of olive oil, caramelize the onions and garlic. Once brown, add in the peppers and saute for 2 to 3 minutes. Once cooked, transfer to a blender along with the chicken stock and blend until pureed. Next, add the sauce back to the saute pan with cream, salt and pepper and keep warm.
  2. In a large bowl coat the peppers with 3 tablespoons of olive oil, salt and pepper and place on a vert hot grill until (450° to 550°) charred on the outside. Once they are charred, remove from the heat and let rest for 3 to 4 minutes. Next, scrape off the char, remove the seeds, julienne and set aside.
  3. In a separate bowl, coat the chicken with 1 tablespoon of olive oil, season with salt and pepper and place on a very hot grill (450° to 550°) and cook until golden brown and cooked through in the center. Remove from the heat and thinly slice.
  4. Add the Pancetta to the grill (450° to 550°) and cook until crispy. Be careful as flames will arise. Once cooked, remove from the heat and chop up.
  5. Add the pasta to a large pot of boiling salted water and cook until al dente (slightly crunchy), about 8 to 9 minutes.
  6. Lastly, add the cooked pasta to a large bowl and toss with red pepper sauce, sliced peppers, sliced chicken, pancetta, herbs, cheese, salt and pepper.

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