Monday, March 1, 2010

Fiery Fettucicni

So when I think of Ireland a few things come to mind like wool, potatoes, beer, and red heads! Now I know this dish really has no Irish roots but it does have fiery red head flare! It was a spur of the moment dish that I came up with on Friday and my son Noah came up with the name since it does have quite a bite to it! If you like spicy dishes, this one's for you! It took no time to make and it boasts so much flavor. I hope you'll try this one out.

1 lb. of fettucini
1 can of Rotel diced tomatoes, "Hot" with habenaros
1 orange bell pepper, julienned
1 red bell pepper, julienned
1/2 cup extra light olive oil
sea salt to taste
shaved parmesan to garnish

Cook pasta according to pkg. directions. While pasta is cooking combine in a deep skillet  Rotel ( with juice ), peppers, oil, and salt. Mix well. Drain pasta and add to sauce mixture. Use a vegetable peeler to shave parmesan on top. Serve with warm crusty bread and enjoy!


Nicole said...
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