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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
When I need a really delicious dinner and I need one fast, pasta recipes always come to mind. This 30-minute six pepper pasta is rich, creamy, colorful, a little spicy, and so darn good you’ll want to eat the whole pan all by yourself.
All the different peppers in the dish give it layers of flavor and lots of great texture. There are baby bell peppers, red and orange regular bell peppers, poblano, jalapeño, and, as the sixth pepper, some of the adobo sauce from a can of chipotle peppers. That said, you can switch things up however you want. Doing so is also a great way to control the spice level. Leave the seeds and membrane in the jalapeño if you like some heat, or remove them if you want it milder. The adobo sauce also has some spice, so you can add as much or as little as you want, depending on your preference. Make it your own!
Here are more of my favorite creamy pasta recipes and 30-minute meals for the next time you need a great dinner.
What can you use instead of tequila?
The tequila helps deglaze the pan, lifting all those flavorful browned bits left behind by the peppers and onions. You can substitute an equal amount of dry white wine. For an alcohol-free option, use chicken or vegetable broth. The pasta will taste slightly different, but it’ll still be delicious.
How long does six pepper pasta last in the fridge?
It will keep in an airtight container in the refrigerator for up to 3 days. Reheat it gently over medium-low heat, splashing in a little broth, cream, or milk to loosen up the sauce and bring it back to life. You can also microwave individual portions in 30-second intervals, stirring and adding a splash of liquid as needed. Just keep the heat low, since too much heat can cause the cream sauce to separate and leave the pasta oily or dry.
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Ingredients
- Kosher salt, to taste
- 1 lb. fettuccine
- 2 Tbsp. salted butter
- 2 Tbsp. olive oil
- 3 garlic cloves, minced
- 1 onion, diced
- 6 multicolored baby bell peppers, sliced crosswise into rounds
- 1 red bell pepper, seeded and thinly sliced
- 1 orange bell pepper, seeded and thinly sliced
- 1 jalapeño pepper, seeded and thinly sliced
- 1 poblano pepper, seeded and thinly sliced
- Black pepper, to taste
- 1/2 cup silver tequila
- 2 cups vegetable broth
- 1 cup heavy cream
- 3 Tbsp. adobo sauce (from a can of chipotles), plus more if needed
- 1/4 cup fresh cilantro, chopped
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
- Step 2Meanwhile, heat the butter and olive oil in a large high-sided skillet over medium-high heat. Add the garlic and onion and cook, stirring, until the onion begins to soften and brown slightly, about 3 minutes. Add the baby pepper rounds, reserving a few for topping. Add the red and orange bell peppers, jalapeño, and poblano; season with a pinch each of salt and pepper. Cook, stirring, until the peppers begin to soften and darken, 3 to 4 minutes.
- Step 3Transfer the vegetables to a plate, then return the skillet to medium-high heat and allow it to warm up. Remove from the heat; pour in the tequila. Return to medium-high heat and cook the tequila for 1 minute, scraping up the bottom of the pan. Add the broth and bring to a simmer, then cook until reduced slightly, 3 to 5 minutes. Reduce the heat to medium low and pour in the heavy cream. Add the adobo sauce, stirring constantly. Cook until starting to thicken, 4 to 5 minutes.
- Step 4Return the vegetables to the skillet, along with any collected juices from the plate. Cook, stirring, until the mixture is hot, 1 to 2 minutes. Season with salt, pepper, and more adobo sauce, if needed.
- Step 5Add the pasta to the sauce and toss. Top each serving of pasta with the cilantro and reserved baby pepper rings.
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