Looking for an Italian dish that makes you scream, “Mama Mia!”? Maybe not. That’s a little silly, and not many people dig ABBA these days. But this recipe will surely make you say, “Wow, this is crazy delicious, which reminds me: I love eating food!” It’s a dinner that can be prepared in no time, and it’s a brilliant, tasty balance of sweet and spicy.
Looking for an Italian dish that makes you scream, “Mama Mia!”? Maybe not. That’s a little silly, and not many people dig ABBA these days. But this recipe will surely make you say, “Wow, this is crazy delicious, which reminds me: I love eating food!” It’s a dinner that can be prepared in no time, and it’s a brilliant, tasty balance of sweet and spicy.
Ingredients
1 box fettuccine pasta
2 tbsp olive oil
2 large red bell peppers
4 cloves garlic, minced
3/4 tsp ground cayenne pepper
3/4 cup chicken broth
1 cup sour cream
1 cup grated Parmesan cheese
Salt and fresh ground black pepper
Sweet red bell peppers add a gorgeous color to the pasta. They’re also bursting with lycopene, a nutritional agent that can do wonders in protecting you from heart disease.
Fill a large pot with water and bring to a boil. Add fettuccine and cook 8–10 minutes, or until al dente, then drain and set aside. Remove seeds from bell peppers, then julienne.
In a large saucepan, heat olive oil over medium heat, then sauté bell pepper, garlic and cayenne pepper for 4–5 minutes. Add sour cream and chicken broth, then simmer uncovered for 5–6 minutes. Remove from heat, stir in cheese, toss with pasta, salt and pepper to taste, and voilà! You’ve got yourself one killer meal!
Add even more color to this recipe by substituting one red pepper for an orange, yellow or green one. You can also switch out fettuccine for penne pasta, place in a casserole dish and top with 2 cups mozzarella cheese and 3 tbsp dried oregano. Bake for 15 minutes at 375 degrees, and you’ve got yourself a homemade baked ziti!
