Fiery Fettuccine
Bring bold flavor and irresistible heat to your table with Fiery Fettuccine, a spicy twist on a classic pasta dish! This quick and easy recipe, perfect for weeknight dinners, combines tender fettuccine with a creamy, flavor-packed sauce infused with garlic, red chili flakes, and smoked paprika. Juicy cherry tomatoes add bursts of brightness, while Parmesan cheese melts into velvety richness. Finished with fresh basil and just the right amount of heat, this dish offers a perfect balance of creamy and spicy. Ready in just 30 minutes, Fiery Fettuccine is a must-try for pasta lovers seeking a fiery kick. Serve with an extra sprinkle of Parmesan and chili flakes for a restaurant-worthy finish!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Extra virgin olive oil
- 4 Garlic cloves, minced
- 2 tsp Red chili flakes
- 1 tsp Smoked paprika
- 1.5 cups Cherry tomatoes, halved
- 0.75 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 quarts Water for boiling pasta
- 1 tbsp Salt for pasta water
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the fettuccine pasta. Cook according to the package instructions until al dente, typically 10-12 minutes. Drain, reserving 1/2 cup of pasta water, and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic and saute for 1-2 minutes until fragrant, being careful not to burn it.
Sprinkle in the red chili flakes and smoked paprika, stirring to combine with the garlic and oil.
Add the halved cherry tomatoes to the skillet. Cook for 4-5 minutes until the tomatoes soften and release their juices.
Reduce the heat to low and slowly stir in the heavy cream. Allow the mixture to simmer gently for 2-3 minutes.
Add the grated Parmesan cheese to the skillet, stirring until the cheese melts and the sauce thickens. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Season the sauce with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning, if necessary.
Toss the cooked fettuccine into the skillet with the sauce, ensuring all the pasta is evenly coated.
Sprinkle the chopped fresh basil over the pasta and gently toss to combine.
Serve immediately, garnished with extra Parmesan and a pinch of chili flakes for an extra kick, if desired.
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 9618 mg | 418% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 18.3 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 994 mg | 76% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
