Fettuccine in Cayenne Cream Sauce

Description: This delicious side dish for an Italian meal works well for a luncheon main dish, too. We have it with a fresh mozzarella/tomato salad and crusty roll. We have been known to have a glass of wine with it, too! The recipe is in a Great Italian Meals in Minutes cookbook of mine.

Ingredients:

• 1/2 lb fettuccine
• 1 cup heavy cream
• 1/4 lb Fontina cheese, shredded
• 2 ounces parmesan cheese, shredded
• 1/2 teaspoon salt
• 1/2-1 teaspoon cayenne pepper
• 1/4 cup roasted red pepper, finely chopped (from a jar is OK)
• 1/4 cup fresh parsley leaves, chopped

Steps:

1. Cook fettuccine as directed on package, drain; return to pan; set aside and keep warm.
2. In small pan over medium heat, bring cream to a boil; immediately lower heat and simmer for 5 minutes.
3. Reduce heat to very low and gradually add both cheeses, stirring constantly; do not boil.
4. Stir in salt and cayenne to your taste, starting with the smaller amount of cayenne first. ( We like ours best with the 1 t. of cayenne).
5. Add sauce, roasted peppers and 2 T. parsley to the fettuccine, toss to coat.
6. Turn fettuccine into serving bowl and sprinkle with the remaining parsley.