Recipe courtesy of Ree Drummond
From:
Food Network Magazine
Six-Pepper Pasta
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- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 887
- Total Fat
- 37 g
- Saturated Fat
- 19 g
- Carbohydrates
- 107 g
- Dietary Fiber
- 10 g
- Sugar
- 17 g
- Protein
- 20 g
- Cholesterol
- 83 mg
- Sodium
- 1442 mg
“This is for all the pepper lovers out there! The sauce is silky and scrumptious.”
- Level: Easy
- Total: 1 hr
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 887
- Total Fat
- 37 g
- Saturated Fat
- 19 g
- Carbohydrates
- 107 g
- Dietary Fiber
- 10 g
- Sugar
- 17 g
- Protein
- 20 g
- Cholesterol
- 83 mg
- Sodium
- 1442 mg
Ingredients
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Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to the 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 jalapeño and season with a pinch each of salt and pepper. Cook, stirring, until the onion and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
- Return the skillet to the heat and let it come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and cook until reduced slightly, 3 to 5 minutes.
- Reduce the heat to medium-low and pour in the heavy cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, 4 to 5 minutes.
- 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 more adobo sauce if needed.
- Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with the cilantro and a few reserved mini pepper rings.
