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!
Servings: 4
Prep Time: 20 minutesminutes
Cook Time: 1 hourhour5 minutesminutes
Total Time: 1 hourhour25 minutesminutes
Ingredients
2cupsof chopped roasted red bell peppers
2finely minced cloves of garlic
1/2small diced yellow onion
1/3cupof chicken stock
1cupof heavy whipping cream
2chicken breasts
2Hatch peppers
1yellow bell pepper
2chicken breasts
3ouncesof sliced pancetta
5tablespoonsof olive oil
1poundof fettucini noodles
2tablespoonsof chiffonade fresh basil
2tablespoonsof chopped fresh oregano
1/2cupof shredded Sartori Montamore cheese
Kosher salt and fresh cracked pepper to taste
Instructions
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.
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.
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.
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.
Add the pasta to a large pot of boiling salted water and cook until al dente (slightly crunchy), about 8 to 9 minutes.
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.