If you're looking for a pasta dish with a bit of a kick, this recipe will give it to you! With a creamy, broth-based sauce, zesty cayenne pepper, and red peppers--no one's gonna get bored with this one!
I found this recipe on accident over a year ago, and it's been one of Kirby's favorites ever since. The recipe calls for the peppers to be julienned, but Kirby chops them large because they are easier for me to take out that way. Yes, I know, shameful. I love the flavor of the red peppers, but not the texture of them in my pasta! So I give all of mine to Kirby. :)
Hmmm... I wasn't all that happy with the pictures I got, so I'll probably be photographing this one again.
Pasta of your choice
1 red bell pepper, julienned or chopped
3 cloves garlic, minced
¾ tsp cayenne pepper
1 c. reduced fat sour cream
¾ c. chicken broth
¾ c. grated parmesan cheese
salt and pepper to taste
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as directed on package; drain.
2. Meanwhile, spray cooking oil in a large skillet (I just drizzle some olive oil) and saute red bell peppers, garlic, and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and chicken broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste. (We usually just scoop the sauce onto our pasta, but mixing it all in together would guarantee you don't run out of sauce!)
YIELDS: 4 Servings.