Fettuccine noodles with peppers

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 902, total fat 37 G., saturated fats 19 G., proteins 19 G., carbohydrates 107 G., fiber 10 G., cholesterol 97 mg, sodium 1442 mg, sugar 17 G.

Ree Drummond adds six types of peppers to her fettuccine noodles in a creamy tequila sauce: bell peppers, baby peppers, poblanos, jalapeños, black peppers, and chipotles, which add a smoky, spicy note. The pasta is bright and juicy, and the abundance of vegetables will help you keep your calorie intake under control.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 gr. fettuccine noodles
2 tablespoons salted butter
2 tbsp. l. olive oil
6 multi-colored mini sweet peppers, sliced into rings, set aside a few rings for serving
3 cloves garlic, crushed
1 medium onion, diced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 fresh poblano pepper, seeded and thinly sliced
1 jalapeño pepper, seeded and thinly sliced
Coarse salt and freshly ground black pepper
0.5 cups of tequila
2 cups vegetable broth
1 cup heavy cream
3 tablespoons adobo sauce from a jar of chipotle peppers, plus more as needed
1/4 cup chopped fresh cilantro

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: fettuccine pasta, sweet pepper, poblano pepper, bouillon, cream, adobo sauce, cilantro, tequila

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Cook the noodles according to package directions, then drain and set aside.
Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the baby bell peppers, garlic, onion, red and orange bell peppers, poblano peppers, and jalapeño peppers, and season with salt and pepper to taste. Cook, stirring, until the onion and peppers begin to brown, about 3 minutes. Transfer the vegetables to a plate and set aside.

Return the pan to the heat and reheat. Turn off the heat and pour in the tequila. Turn the heat back on and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add the broth, bring to a simmer, and cook until slightly thickened, 3–5 minutes.
Reduce heat to medium-low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce begins to thicken, another 4–5 minutes.
Once the sauce has thickened, add the vegetables and any juices to the pan. Stir and cook until heated through, 1–2 minutes. Taste and add salt, pepper, and/or adobo sauce if needed.
Add the noodles to the sauce and toss. Divide among bowls, garnish with fresh cilantro and the remaining pepper rings.

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