Cayenne red pepper fettuccine

    15 min

    Reduced fat soured cream and chicken stock create a yummy, healthy base for this unique, spicy pasta sauce of gorgeous colour, aroma and flavour with red peppers and cayenne pepper. Stir in lightly sautéed fresh spinach for even more colour, flavour, nutrients and all-around yum!

    1051 people made this

    Serves: 4 

    • 340g fettuccine pasta
    • 2 red peppers, julienned
    • 3 cloves garlic, minced
    • 3/4 teaspoon cayenne pepper
    • 240ml reduced fat soured cream
    • 180ml chicken stock
    • 60g grated Parmesan cheese
    • salt and pepper to taste

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, spray cooking oil in a large frying pan and sauté red peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
    3. Stir in soured cream and chicken stock; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
    4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (746)


    Great easy quick recipe for dinner. I throw in some smoked sausage and the family love it xx  -  28 Jun 2016


    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  -  22 Aug 2007  (Review from Allrecipes US | Canada)


    This is a very nice recipe. The concerns regarding the watery consistency can be remidied by cooking down (and finishing) the sauce to taste including the cheese, BEFORE you add the sour cream. Sour cream does not like to be cooked nor does it reheat well...any sauce that you have added it to, will loose most of it's flavor. What was once yummy becomes flat...It is best used and eaten at once.  -  13 Sep 2007  (Review from Allrecipes US | Canada)