a balanced plate with room for dessert

Fettuccine with Sweet Pepper-Cayenne Sauce

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One of my favorite things to do is cook for my friends. The more people there are and the more food I make, the happier I am. I think that this is a trait I got from my mom who loves to have elaborate dinner parties that never fail to amaze people. I hope that one day I can be as good a cook as she is.

I stumbled across this recipe on and decided that it would be a good dish for a dinner I had with Mike and two of our friends.

Red Bell Peppers

Fettuccine with Sweet Pepper-Cayenne Sauce
adapted from

12 ounces fettuccine
1/2 teaspoon vegetable oil
2 red bell peppers, julienned
2 onions, sliced
3 cloves garlic, minced
3/4 teaspoon cayenne – adjust more or less depending on spice tolerance
1 cup fat free sour cream
1/2 cup chicken broth
3/4 cup fresh grated Parmesan cheese
salt and pepper to taste

Fettucine with Sweet Pepper-Cayenne Sauce

  1. Bring a large pot of salted water to boil. Cook pasta according to directions and drain.
  2. Heat oil in a large skillet and saute red bell peppers, onions and garlic for 3 – 5 minutes.
  3. Stir in broth and simmer for 5 minutes. Remove from heat and stir in sour cream and cheese.
  4. Toss pasta with sauce and season with salt and pepper. Serve immediately.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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