Habanero Fettuccine in Creamy Habanero Tomato Sauce

Ingredients:

  • 1 lb. of Hot Habanero Fettuccine, cooked al dente in salted water (8-10 minutes)
  • 1 tsp. Olive Oil
  • 1 tsp. Butter
  • 1 Shallot, chopped
  • 2 cloves Garlic
  • 1 dried Habanero Pepper (optional)
  • 2 cups Heavy Cream
  • 1 large Tomato, diced
  • 2 tbsp. All-purpose Flour
  • 1 tsp. Black Pepper
  • 1 cup Parmesan Cheese, grated

Directions:

  1. Melt Butter with Olive Oil in skillet over medium heat. Add Shallots, Garlic, and Habanero Pepper and cook until lightly browned.
  2. Pour Cream into separate saucepan and bring to simmer over medium heat.
  3. Stir in ingredients from skillet, along with diced Tomatoes. Mix in Flour and Black Pepper and simmer until thickened, about 7-8 minutes, stirring often.
  4. Stir in Parmesan Cheese and remove from heat.
  5. Allow sauce to cool for several minutes before serving over Hot Habanero Fettuccine.

Traditional Fettuccine or Linguine in Simple Vodka Sauce

Ingredients:

Directions:

  1. In large skillet over medium heat, sauté Onion in Butter until slightly brown and soft.
  2. Pour in Vodka and let cook for 10 minutes until alcohol evaporates.
  3. Mix in Crushed Tomatoes and cook for 30 minutes.
  4. Pour in Heavy Cream and cook for another 30 minutes.
  5. Combine sauce and Traditional Fettuccine or Linguine and serve hot.

Garlic Toasted Onion Fettuccine al Prosciutto

Ingredients:

  • 1 package Garlic Toasted Onion Fettuccine
  • 1 cup Parmesan Cheese, grated
  • 4 oz. cooked Ham, chopped
  • 6 tbsp. Butter
  • 1 cup Heavy Cream
  • Salt and freshly ground Pepper to taste
  • Freshly grated Nutmeg

Directions:

  1. Cut Ham into small pieces.
  2. Melt Butter in large skillet over low heat.
  3. Add Ham and sauté for 5 minutes.
  4. Add Cream to skillet slowly, stirring to incorporate.
  5. Add Nutmeg, Salt and Pepper to taste.
  6. Fold in Garlic Toasted Onion Fettuccine into sauce.
  7. Sprinkle with Cheese and serve on warmed platter.

 

Chipotle Cilantro Pappardelle with Blue Cheese Sauce

Ingredients:

  • 1 package Chipotle Cilantro Pappardelle, cooked al dente (7-9 minutes)
  • 8 oz. Blue Cheese, crumbled
  • 1 cup Heavy Cream
  • 3 tbsp. Chipotle Peppers in Adobo Sauce, pureed
  • 2 tbsp. fresh Chives, chopped
  • 2 tbsp. fresh Cilantro, chopped

Directions:

  1. Sprinkle Blue Cheese into a medium saucepan and mash with fork.
  2. Pour in Heavy Cream and stir until evenly mixed.
  3. Warm mixture over low heat until heated through and smooth.
  4. Stir in Chipotle puree and Chives.
  5. Serve over Chipotle Cilantro Pappardelle and garnish with Cilantro.