Spicy Fettuccine Alfredo with Hatch Green Chile Peppers
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
888 kcal
-
Course
Main Course
-
Cuisine
Italian-American Fussion
Spicy Fettuccine Alfredo with Hatch Green Chile Peppers
Description
The recipe begins by cooking fettuccine pasta until just al dente, then setting it aside to prevent sticking. Butter is melted in a skillet and warmed roasted Hatch green chiles are sautéed until slightly browned, deepening their flavor. Minced garlic is added and cooked briefly to release aroma without browning.
Cream and milk are poured into the pan and combined with grated parmesan cheese, stirred until the sauce thickens enough to coat the pasta well. The heat is kept low to prevent curdling. The sauce has a velvety texture and a mild heat from the green chiles balanced by the savory cheese. Salt and pepper are adjusted to taste before tossing cooked pasta in the sauce.
The finished pasta is served immediately, garnished with extra parmesan and fresh parsley for brightness. This dish works well as a comforting main course with a gentle spicy twist from green chiles.
Leftover sauce will thicken when refrigerated and can be loosened with milk when reheated. Using mild or spicy chiles adjusts the heat level, allowing some control over spiciness.
Ingredients
- 1 lb. Fettuccine pasta uncooked
- 2 tablespoons butter unsalted
- ½ cup Hatch chile peppers 4 oz, chopped, roasted, mild
- 4 garlic finely minced, cloves
- 2 cups heavy cream
- 1 cup milk whole
- 1 ½ cups Parmesan Cheese grated
- parsley for garnish, fresh
- salt for seasoning
- black pepper for seasoning
Instructions
- Cook the pasta in salted boiling water until al dente. Follow the instructions on its packaging. Drain in a colander, drizzle with a little olive oil to prevent sticking and set aside.
- Heat the butter in a high-sided skillet over medium heat.
- When the butter bubbles, add the green chile peppers. Cook to warm through and brown slightly, about 3-5 minutes.
- Add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes.
- Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth, creamy and thick enough to coat the back of a spoon, about 4-5 minutes.
- Give the sauce a taste, and add salt and pepper, if necessary.
- Add the pasta to the sauce, and toss until coated.
- Serve the pasta in bowls.
- Garnish with parsley and a sprinkling of extra parmesan cheese, and enjoy immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- Add extra milk while reheating to restore sauce creaminess as it thickens upon cooling.
- For more heat, substitute mild Hatch chiles with spicy varieties.
- This recipe can be doubled or tripled for larger groups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 888 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 888kcal | 44% |
| Carbohydrates | 59g | 20% |
| Protein | 25g | 50% |
| Fat | 62g | 95% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 19g | 112% |
| Trans Fat | 2g | 100% |
| Cholesterol | 188mg | 63% |
| Sodium | 913mg | 38% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
