Fettuccine with Red Pepper Cayenne Sauce

I found this recipe for Fettuccine With Red Pepper Cayenne Sauce at Recipe for Disaster. This recipe was certainly not a disaster. ;) I made a few changes from the original recipe that will be reflected here.

This recipe is easily something you'd order at a nice Italian restaurant. My kids inhaled it- even the one that doesn't like peppers. This would be fabulous with grilled chicken on top also.

12 oz. fettuccine pasta
3 red bell peppers, julienne sliced
3 cloves garlic, minced (I didn't have fresh garlic- which is not a usual thing here- so I substituted a few shakes of garlic powder.)
1/2 small onion, minced
1/3 of a zucchini julienne sliced (I made zucchini bread today and just threw in the leftover)
Roasted Tomatoes (I threw these in because I had them left over from pizza on Sunday)
3/4 tsp. cayenne pepper (Once again I didn't really measure- I shook to taste)
1 cup fat sour cream (I was out of sour cream also- I used powdered sour cream. I think it'd be good with heavy whipping cream as well)
3/4 cup chicken broth (I did this to consistency)
3/4 cup grated Parmesan cheese (I didn't have that much Parmesan so I threw in some asiago, mozzarella and topped it with Romano)
salt and pepper to taste.

Cook pasta in salted water until al dente. Drain.

Meanwhile, in a large skillet, saute red bell peppers, garlic, onions and zucchini in olive oil over medium heat for 3-5 minutes.

Stir in the sour cream and broth. Simmer uncovered for 5 minutes. Remove from heat and stir in cheese- when cheese is melted add tomatoes. Stir in salt, pepper and cayenne pepper to taste.

Toss hot pasta with sauce and serve with Focciacia.

Breadsticks (twisty style)

We ate at a pizza place several months ago that had THE BEST breadsticks. I've fiddled around with a way to copy their recipe. I use my pizza crust dough- usually I make two pizzas and then use the rest of the dough to make breadsticks.

You'll need food safe dowels- I get them in the cake decorating aisle (of a craft store or Walmart).
I start soaking the dowels in warm water when I make my dough- so they soak for at least an hour while the dough rises and I make my crusts for pizza.

Then roll out pieces of dough into long 'snakes' as my kids call them, roll out all your dough so that the first ones are 'resting' while you roll out the rest, this will make the dough easier to roll onto your sticks.

Then wind them up around the soaked sticks and lay on a cookie sheet. Brush with melted butter and either sprinkle with garlic salt and basil, or brush with butter and then roll in a cinnamon and sugar mix. (Don't sprinkle on the cinnamon and sugar- you'll end up with a burnt, smoky mess).

Here is the rolled out dough and the first couple of one's ready for the oven:
Here is a close up of the oven ready ones (before adding spices):
Here they are out of the oven :

Brush with butter as they come out of the oven while they're hot- this will keep them soft. Baking them on the sticks keeps them moist. They turn out fabulous (and eating them off the sticks is just fun).

And these are my lovely assistants/taste testers:

Pizza Sauce

1 can diced tomatoes
1 can tomato paste
1-2 tsp sugar

Spices to taste:
basil
garlic
salt

Mix all ingredients and heat to a low boil. Turn down and simmer until combined and the same consistency/texture throughout. You can run it through the blender for a smoother sauce.

Pizza Crust

This is a recipe from a friend who used to own a pizza restaurant. My biggest problem with homemade pizza used to be the crust- it was always 'bready' and too often undercooked (gross!) So there are several secrets to this crust being fabulous.

Ingredients:
2 Tbsp Yeast
2 Tbsp Sugar
2.5 Cups warm water
2 tsp salt
3 Tbsp oil
5-6 cups of flour

Mix all ingredients together- kneading until flour is incorporated. Let rise overnight for the dough that's easiest to handle- or let rise on counter until double in size. But you can make the dough up on Monday and not use it for several days if you want.

Press the dough out into circles (about 10 inches works well) and then rub with olive oil and sprinkle with salt and oregano. Par bake the crust in a pan on the stove until it bubbles and is golden brown (flipping to par bake both sides). Remove from pan before it's cooked all the way through. Top with sauce, cheese and toppings and put it in the oven (preheated to 500 degrees) directly on the rack until the cheese is melted.

The par baking and high temperature baking helps to avoid the soggy crust.