Six Pepper Pasta
Ingredients
- kosher salt
- 1 pound fettuccine
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 6 mini sweet peppers
- 3 cloves garlic
- 1 medium yellow onion
- 1 red bell pepper
- 1 orange bell pepper
- 1 poblano pepper
- 1 jalapeno pepper
- kosher salt
- freshly ground black pepper
- 1/2 cup clear tequila
- 2 cups vegetable broth
- 1 cup cream
- adobo sauce (optional)
- 1/4 cup cilantro
Directions
Bring a large pot of water seasoned with kosher salt to a boil. Cook the fettuccine (1 pound) according to package instructions, then drain and set aside.
Meanwhile, in a large skillet, heat the salted butter (2 tablespoons) and olive oil (2 tablespoons) over medium-high heat. Add the mini sweet peppers (6), garlic (3 cloves), yellow onion (1 medium), red bell pepper (1), orange bell pepper (1), poblano pepper (1) and jalapeno pepper (1), and season with a pinch of kosher salt and freshly ground black 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 clear tequila (1/2 cup). 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 vegetable broth (2 cups), bring to a simmer and simmer until reduced slightly, 3-5 minutes.
Reduce the heat to medium low and pour in the cream (1 cup). Add the adobo sauce (optional) and stir constantly. Cook until the sauce starts to thicken, another 4-5 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, 1-2 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 (1/4 cup) and a few reserved mini pepper rings.