Fiery Fettuccine Food

FIERY FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, place whipping cream, Creole seasoning and bell peppers in blender or food processor. Cover and blend on high speed until smooth.
• Pour pepper mixture into 12-inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil.
• Serve sausage mixture over fettuccine. Sprinkle with onions.

FIERY FETTUCCINE (LIGHTER RECIPE)

Steps:

• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, place milk, Creole seasoning and bell peppers in blender or food processor. Cover and blend on high speed until smooth.
• Pour pepper mixture into 12-inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil.
• Serve sausage mixture over fettuccine. Sprinkle with onions.

FRESH FETTUCCINE WITH FIGS, PROSCIUTTO AND GOAT CHEESE

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
• Arrange the prosciutto in a single layer on the prepared baking sheet. Bake for about 10 minutes until crispy. Drain on paper towels. When cool enough to handle, crumble the prosciutto into 1/2-inch pieces.
• Cut the pasta dough in quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time until the pasta is about 1/16-inch thick. Add the fettuccine attachment and run the pasta sheets through. Dust the fettuccine lightly with flour to avoid sticking.
• Bring a large pot of salted water to a boil over high heat. Add the olive oil and pasta. Cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Place the pasta in a large serving bowl.
• For the sauce: In a medium saucepan, combine the figs, broth, orange juice, thyme, salt and pepper. Bring to a boil over medium heat. Reduce the heat and simmer for 5 minutes. Remove the pan from the heat. Stir in the goat cheese, mascarpone cheese and lemon zest until the sauce is creamy.
• Pour the sauce over the cooked pasta and toss until all the ingredients are coated. Top with the crumbled prosciutto and serve.
• Place the cake flour, all-purpose flour, egg yolks and salt in a food processor. Pulse to combine. With the machine running, gradually add the oil then 1/3 to 1/2 cup water until the mixture forms a dough (the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is too dry.
• Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
• Cut the dough into quarters and press flat. Run each piece of pasta dough several times through a pasta-rolling machine, adjusting the setting each time, until the pasta is about 1/8 to 1/16-inch thick. Cut the pasta into the desired shape and use as needed.

SMOKIN' DAVE'S CAFE'S FIERY CAJUN SHRIMP ALFREDO

Steps:

• Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
• Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
• Meanwhile, cook the pasta in boiling salted water according to package instructions.
• To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
• Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
• Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

FIERY FETTUCCINE

Steps:

• Cook fettuccine according to package directions.
• While fettuccine cooks, mix milk, red peppers, and Cajun seasoning in blender and mix well (I used an immersion blender in the pan for this step). Pour into fettuccine pan and heat over medium until thickened. Do not boil.
• Add smoked sausage and cooked fettuccine, mixing well. Add green onions last. Turn heat to low and warm through.

TEQUILA TURKEY FETTUCCINI

Steps:

• In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much.
• Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
• Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.

TEQUILA TURKEY FETTUCCINI

Steps:

• In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much.
• Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
• Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.

FETTUCCINE PRIMAVERA

Steps:

• Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add 2 tablespoons olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. Roll out dough with a pasta machine or a rolling pin to desired thickness. Run through the widest cutter on the pasta machine to make fettuccine. Bring salted water to a boil in a large pot. Cook pasta until al dente, 1 to 8 minutes, depending on thickness. Drain immediately. Add remaining oil to saute pan. Add in garlic and cook until slightly brown. Add mushrooms and cook until soft. Add other vegetables to warm through and finish cooking. Season with salt and pepper. Keep warm. Place some sauteed vegetables on plate. Add some warm pasta. Top with more vegetables and more pasta. Add a few more vegetables and garnish with parsley.

FIERY FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package.
• While fettuccine is cooking, place whipping cream, Creole seasoning and bell peppers in blender or food processor. Cover and blend on high speed until smooth.
• Pour pepper mixture into 12-inch skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil.
• Serve sausage mixture over fettuccine. Sprinkle with onions.
• Note: Using roasted red peppers from a jar saves lots of roasting time in the kitchen! Look for them near the spaghetti sauces and Italian ingredients or near the canned vegetables in your grocery store.

FABULOUS FETTUCCINE

Steps:

• In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. Add oil and onions to drippings; saute until tender, about 5 minutes. Add tomatoes and garlic; simmer, uncovered, for 5 minutes. Stir in tarragon, salt, pepper and cayenne; cover and simmer for 20 minutes, stirring occasionally. Meanwhile, cook fettuccine according to package directions. Add parsley to the tomato mixture; simmer 5 minutes longer. Stir in bacon. Drain fettuccine; top with tomato mixture. Sprinkle with Parmesan cheese.

WEIGHT WATCHERS FIERY CRAB FETTUCCINE

Steps:

• Cook and drain pasta according to package directions.
• In large skillet saute green onions. Add 1 cup of broth. Combine 1/2 cup broth with cornstarch and set aside.
• Add crab meat and red peepers and creole seasoning. Bring to a boil. Add cornstarch stock and simmer until thickened. Add half and half and simmer 3 minutes.
• Serve sauce over fettucine.

CLASSIC FETTUCCINE ALFREDO PASTA

Steps:

• Boil water for pasta.
• In a large frying pan (a steep-sided wok is ideal) melt butter on very low heat.
• Start cooking pasta.
• In frying pan, combine half and half, Parmesan, garlic, salt and pepper with melted butter.
• Mix thoroughly and turn the heat up to medium (just hot enough to begin melting cheese).
• Pasta should be nearly done by now; drain and pour into frying pan with sauce ingredients.
• Toss together and serve immediately.