Light and creamy pepper sauce pasta

    Light and creamy pepper sauce pasta

    (120)
    3saves
    25min


    110 people made this

    About this recipe: A lighter and spicier version of a classic pasta cream sauce for pasta. This roux-base sauce uses milk instead of cream and is given a spicy 'kick' with hot pepper sauce for a touch of piquant in your pasta. You can make the sauce to serve with any kind of pasta - have fun with it, and buon appetito!

    Ingredients
    Serves: 4 

    • 225g tagliatelle or fettuccine pasta
    • 65g butter
    • 2 1/2 tablespoons plain flour
    • 475ml milk
    • 1 teaspoon minced garlic
    • 5 drops hot pepper sauce
    • 40g grated Parmesan cheese

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Cook pasta in a large pot of boiling salted water.
    2. Meanwhile, melt butter in a saucepan. Stir in flour. Whisk in milk, garlic and pepper hot sauce; stir until thickened. Stir in cheese.
    3. Drain pasta; serve sauce over hot cooked pasta.
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    Reviews & ratings
    Average global rating:
    (120)

    Reviews in English (120)

    by
    0

    Easy, effective. Added extra hot pepper sauce .  -  30 Mar 2016

    by
    84

    To add a little more flavor, you may want to first saute the garlic with red pepper flakes in a tsp of olive oil/butter, then add another tsp of oil and the flour to make the roux mixture. Let this cook for a minute, then add the milk. Stir over a low flame (milk boils over in a second!) and as it thickens up, season with salt, lots of pepper and add some NUTMEG to add that special twist.  -  21 May 2006  (Review from Allrecipes US | Canada)

    by
    55

    This recipe turned our horrible! I followed the scant directions exactly. The area where my husband and I had trouble was with the sauce. Should you boil it, turn the heat off, let it sit an hour to thicken??? So it became a big soupy mess that even 1.5 cups of parmesan cheese couldn't solve. It was a big soupy mess with 2 cups of liquid in the bowl! I looked up a recipe and it says to use HEAVY CREAM (it'll turn out much thicker, not soupy), and it says what to do with your burners as well. F- is my rating for this recipe. I usually like all recipes but I don't agree with the positive reviews here!!  -  16 Jan 2006  (Review from Allrecipes US | Canada)

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