Six Pepper Pasta

Course: Dinner, Main Course

Cuisine: Italian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 1220kcal

Prepare your taste buds for a culinary adventure that packs a fiery punch – Six Pepper Pasta, a dish that ignites the senses and satisfies the spice aficionado in you. This vibrant creation isn't your ordinary pasta; it's a celebration of peppers in all their glory, bringing together a colorful medley of six distinct varieties to create a harmonious explosion of flavors.

Picture al dente pasta strands coated in a velvety, peppery sauce that's as bold as it is tantalizing. With each forkful, you'll experience the subtle sweetness of red peppers, the smokiness of roasted poblanos, the mild heat of jalapeños, and the aromatic essence of black pepper, all beautifully balanced to perfection. The result? A symphony of tastes that dances on your palate, leaving you craving for more.

Print Recipe

US Customary - Metric

Ingredients

Kosher salt
1 pound fettuccine
2 tablespoons salted butter
2 tablespoons olive oil
6 multi-colored mini sweet peppers sliced into rounds, a few rounds reserved for garnish
3 cloves garlic minced
1 medium yellow onion diced
1 red bell pepper thinly sliced
1 orange bell pepper thinly sliced
1 poblano pepper seeded and thinly sliced
1 jalapeno pepper seeded and thinly sliced
Freshly ground black pepper
½ cup clear tequila use water or broth for non-alcoholic
2 cups vegetable broth
1 cup heavy cream
3 tablespoons adobo sauce from canned chipotle peppers plus more if needed
¼ cup fresh cilantro chopped
1 lb. beef stir fry or cubes

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.
Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.
When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.
Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.

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