Spicy Fettuccine Alfredo with Hatch Green Chile Peppers | The Speckled Palate
Spicy Fettuccine Alfredo with Hatch Green Chile Peppers
10 mins prepServes 4
Spicy Fettuccine Alfredo with Hatch Green Chiles is an easy pasta recipe the whole family will enjoy. Made with roasted green chile peppers, this spicy alfredo sauce offers the perfect balance of heat and creaminess. It’s ready in 30 minutes or less, so it’s the perfect weeknight meal.
0 Cook [wprm-ingredient text="1 lb. fettuccine pasta" uid="0"] in salted boiling water until al dente. Follow the instructions on its packaging. Drain in a colander, drizzle with a little olive oil to prevent sticking and set aside.
1 Melt [wprm-ingredient text="2 tablespoons unsalted butter" uid="1"] in a high-sided skillet over medium heat.
2 When the butter bubbles, add [wprm-ingredient text="½ cup chopped roasted Hatch chile peppers (mild)" uid="2"]. Cook to warm through and brown slightly, about 3-5 minutes.
3 Add the minced [wprm-ingredient text="4 garlic cloves" uid="3"], cooking until fragrant and lightly colored, about 1-2 minutes.
4 Lower the heat to low, and pour in [wprm-ingredient text="2 cups heavy cream" uid="4"] and [wprm-ingredient text="1 cup whole milk" uid="5"]. Add [wprm-ingredient text="1 ½ cups grated parmesan cheese*" uid="6"], and stir until smooth, creamy and thick enough to coat the back of a spoon, about 4-5 minutes.
5 Give the sauce a taste, and add salt and pepper, if necessary.
6 Add the pasta to the sauce, and toss until coated.
7 Serve the pasta in bowls.
8 Garnish with [wprm-ingredient text="Fresh parsley" uid="7"] and a sprinkling of extra parmesan cheese. Add extra [wprm-ingredient text="Salt and pepper" uid="8"] if necessary, then enjoy immediately.
