Cayenne Fettuccine©

gluten free

Authoradmin
DifficultyIntermediate

"classic fettuccine in a timeless, soft cayenne cream sauce"

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Yields8 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 pt heavy whipping cream
 12 tbsp unsalted butterdivided
 2 dashes white pepperfinely ground
 2 dashes garlic pepper
  tsp cayenne pepperfinely ground
 1 can artichoke bottomsdiced small - save 4 to keep whole
 to taste sea salt
 16 oz fettuccinecooked al-dente
1

To get started I cooked my fettucine almost al dente then removed from the heat and let finish while preparing the cream sauce.

2

Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.

3

Let cream firm up a bit then add artichokes, whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.

4

To thicken, mix very small amounts of corn starch mixed with hot water and add a little at a time.

5

When thickened to desired thickness remove about 1/3 and pour up to serve, strain fettuccine well and add to rest of cream sauce.

6

Toss well and let heat slightly.

7

To Plate: plate fettuccine and sauce, top each dish with whole artichoke bottom and spoon rest of sauce in artichoke bottom.

8

This is enough for 6-8 side dishes 4 as a main dish.

9

This recipe is inspired and is a tribute to my friend Susan Kenley and her love for cooking. All of you faint of hearts don't be turned off by the title. This is not some smokin' hot cajun dish. Look at the categories, it's not cajun nor spicy. This has just the hint of cayenne, and shouldn't have any more than that. It's soft, silky, delicate and should compliment your entree, not over take it. ©1990

Ingredients

 1 pt heavy whipping cream
 12 tbsp unsalted butterdivided
 2 dashes white pepperfinely ground
 2 dashes garlic pepper
  tsp cayenne pepperfinely ground
 1 can artichoke bottomsdiced small - save 4 to keep whole
 to taste sea salt
 16 oz fettuccinecooked al-dente

Directions

1

To get started I cooked my fettucine almost al dente then removed from the heat and let finish while preparing the cream sauce.

2

Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.

3

Let cream firm up a bit then add artichokes, whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.

4

To thicken, mix very small amounts of corn starch mixed with hot water and add a little at a time.

5

When thickened to desired thickness remove about 1/3 and pour up to serve, strain fettuccine well and add to rest of cream sauce.

6

Toss well and let heat slightly.

7

To Plate: plate fettuccine and sauce, top each dish with whole artichoke bottom and spoon rest of sauce in artichoke bottom.

8

This is enough for 6-8 side dishes 4 as a main dish.

9

This recipe is inspired and is a tribute to my friend Susan Kenley and her love for cooking. All of you faint of hearts don't be turned off by the title. This is not some smokin' hot cajun dish. Look at the categories, it's not cajun nor spicy. This has just the hint of cayenne, and shouldn't have any more than that. It's soft, silky, delicate and should compliment your entree, not over take it. ©1990

Cayenne Fettuccine©