Cayenne Fettuccine

1. 1

   To get started I cooked my fettucine almost al dente then removed from the heat and let finish while preparing the cream sauce.

2. 2

   Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer.

3. 3

   Stir in spices and salt one at a time while cream simmers, stirring.

4. 4

   Let cream firm up a bit then add diced artichokes, whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.

5. 5

   To thicken, mix very small amounts of corn starch mixed with hot water and add a little at a time.

6. 6

   Reserve 4 tablespoons of sauce.

7. 7

   Drain pasta, toss well with sauce and let heat slightly.

8. 8

   To Plate: top each dish of pasta with whole artichoke bottom and spoon a tablespoon of sauce in artichoke bottom.

* Per serving · 4 servings · Values may vary.

No additional tips available.