Spicy Fettuccine with Roasted Red Pepper Cream Sauce

Stefanie Paganini 4 Servings 30 minutes

A quick and easy spin on a classic recipe!


  • 3 cups all-purpose flour, preferably unbleached
  • 4 large eggs
  • ¼ cup dry white wine
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon salt

Roasted Red Pepper Cream Sauce:

  • 2 red peppers, roasted
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • ¼ cup Parmigiano Reggiano cheese, grated
  • Salt & pepper to taste


  • Place flour on wooden board and form into a mound. Add red pepper flakes to wine. Make a deep well in the center and break eggs into it. Add wine and salt. Use a fork to break up eggs and mix contents of well
  • Slowly add flour, beginning at the top of the well so the walls collapse and blend into the mixture. When flour is almost totally absorbed, begin kneading, pressing with the palms of hands. Kneed dough for about 20 minutes, until it is smooth and elastic. (If dough is dry, add a few drops of water. If sticky, add a sprinkle of flour.)
  • Gather dough into ball, place in mixing bowl, cover with plastic wrap, and let rest for 30 minutes. (To test for doneness, punch dough with index finger. If it springs back, it is done.) Roll out dough and cut pasta into fettuccine using pasta machine.
  • You can also purchase Al Dente Red Chili fettuccine from Miles Farmers Market.

Roasted Red Pepper Cream Sauce:

  • Remove blackened skin and seeds from red peppers. Place peppers, oil, garlic, and vinegar in a food processor and blend until it forms a sauce. Add salt and pepper to taste.
  • Place sauce in a sauté pan on medium high heat and bring to a boil. Add cream and stir to combine. Heat sauce to reduce cream and add cheese. Toss with pasta and serve warm.