SPICY PASTA ALFREDO
A creamy pasta Alfredo has been a go-to pasta for decades. Our latest version of this quick, easy, yet decadent dish combines its creamy sauce with a Cayenne olive oil infusion. Whether hot, hot, hot or a gentle warmth, it's wonderful way to inspire your cool weather fall menu.
1 sweet red pepper, trimmed, roughly cut in pieces
1 medium tomato, roughly cut in pieces
1/2 sweet onion, peeled, trimmed, finely diced
1 tbsp Cayenne olive oil
1-1/2 cup vegetable stock
2 tbsp Butter olive oil
1 tbsp Garlic olive oil (or 2 cloves fresh garlic, finely diced)
1/2 cup heavy cream
1/2 cup grated fresh Parmesan, more for garnish (shaved)
1 tsp Kosher salt
1 tsp freshly ground black pepper
200g long pasta (spaghetti, fettuccine or linguini)
In a food processor place peppers, tomato, Cayenne olive oil, and stock. Process until smooth. In Dutch oven on medium-high heat, place Butter and Garlic olive oil. When shimmering, add onions. If using fresh garlic, add now. Add salt. Cook until onions are translucent, about 2 minutes. Add red pepper mixture. Cook for 2 to 3 minutes until sauce beings to boil. Add pasta to the pot, gently stirring constantly with rubber spatula until all pasta is submerged. Cover and reduce heat to medium-low. Cook for 10 minutes, stirring occasionally. Remove cover and add cream. Stir until combined. Cook, covered, an additional 2 minutes. Turn off heat and add Parmesan in two batches, stirring to combine. Serve immediately in pasta bowls. Garnish with shards of Parmesan and a drizzles of Cayenne or fresh extra virgin olive oil.