Jalapeño Pepper Sauce
Ingredients
Preparation
Add oil, shallots, and garlic to a cold sauté pan, spreading them out in a single layer. Turn the heat to medium. Fry for about 10 minutes, until the alliums start to turn crispy.
Add the jalapeños and cook until soft, about 10 minutes. Season with salt and pepper to taste. Lower the heat.
Add the pepper jelly and butter to the pan, stirring to combine. Simmer on low while the fettuccine cooks.
Boil fettuccine for 5–7 minutes. Drain the pasta and add it to the pan with the sauce. Toss to coat.
Serve with fresh sliced avocado and a sprinkle of flaky salt.
Looking to add a bold kick to your pasta night? This Tomato Fettuccine with Jalapeño Pepper Sauce is the perfect balance of heat, sweetness, and richness. Borgatti’s tomato fettuccine brings a naturally vibrant, slightly tangy flavor that complements the spicy, buttery jalapeño sauce. Sautéed shallots and garlic add depth, while pepper jelly delivers a touch of sweetness to mellow out the heat. A finishing touch of fresh avocado and flaky salt rounds out this dish with creamy contrast and a hint of crunch.
This quick and easy spicy pasta recipe is perfect for those who love bold flavors and a touch of heat in every bite. Pair it with your favorite crisp white wine or a citrusy cocktail for a restaurant-quality meal at home!
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
