Fettuccine recipe is ready in just 25 minutes – 01/30/2024 – Food

Mixing hot sauce and spinach into the classic fettuccine alfredo recipe makes a great meatless dinner.

The parmesan brings out the savory umami of the sauce, and the grated cheese works really well here. This surprisingly simple meal is ready in less than 30 minutes, but has such a complex flavor that it almost tastes like you’d find it in a restaurant.

Performance: 6 servings
Total time: 25 minutes

Ingredients

• Salt to taste
• 4 tablespoons of butter
• 1 to 2 tablespoons of crunchy chile, or more if desired (see tip below or replace with a chili sauce to your taste, preferably rich in spices)
• 1 cup (tea) fresh cream
• 450 g dry fettuccine
• 1/2 bunch (about 150 g) of spinach
• ¾ cup finely grated Parmesan (64 g), plus more for serving
  

  Method of preparation

1. Bring a large pot of salted water to a boil

2. While the water heats, melt the butter with the crispy chile in a skillet or large saucepan over low heat. Whip the cream and keep warm over low heat (it should steam, not bubble).

3. Cook the fettuccine until al dente, following the instructions on the package. Use tongs to transfer the pasta to the cream mixture, reserving the cooking water. Add the spinach and stir with tongs until the dough is well incorporated.

4. Add the Parmesan and stir, still over low heat, until the pasta is coated in a creamy sauce, adding a tablespoon or two of pasta water, if necessary, to thicken the sauce. Portion onto plates and top with Parmesan and more crispy chile, if desired. Serve immediately.

Tip: You can easily make crispy chile at home. It varies in spiciness, so adjust the amount to your taste. For this dish, try adding more of the solids than the oil to the sauce for the most flavorful dish. Check out the recipe from The New York Times below:

Chile crispy (spicy and crunchy sauce)

Performance: about 1¼ cup
Total time: 10 minutes

Ingredients

• ½ cup of vegetable oil
• ¼ cup dehydrated chopped onion (if you don’t have it, use conventional onion)
• 1 teaspoon granulated sugar
• 1 ½ teaspoons of salt
• ⅓ cup finely crushed small dried red peppers or red pepper flakes
• 3 tablespoons of sesame seeds
• 1 teaspoon coarsely ground Sichuan pepper (optional)

Method of preparation

1. Combine the olive oil, onion, ½ teaspoon of sugar, and ½ teaspoon of salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion is evenly browned, 3 to 5 minutes
2. Add the peppers, sesame seeds and Sichuan peppercorns, if using, and cook, stirring, for 1 minute, then add the remaining ½ teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. It adds lots of flavor to blander bases like eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.