Sunday, August 9, 2009

Fettuccine with Creamy Red Pepper Sauce

Another of Ellie Krieger's smart, easy recipes, I made fettuccine with creamy red pepper sauce a few weeks ago. I have a recent obsession with this goat cheese, though, and substituted it for the feta she calls for. It made for a creamy sauce, but lacked the saltiness that the feta would have imparted. Next time, feta!

I used a new whole-wheat pasta in this recipe—Bionaturae brand—and it was particularly tasty with a great texture.


Cami said...

Don't get me wrong. I love reading your blog, but it always makes me hungry! yum!

Anonymous said...

To impart that salty flover consider adding olives or capers or even sauteeing an anchovee in the pan prior to assembling the sauce.