Fettucini with Caramelized Onions and Green Peppers

Thanks to the torrential down pour with 50 mph winds, I get to eat this for dinner!  What’s better on a cold rainy day than hot creamy pasta. This version is sweet from the caramelized onions and spicy(ofcourse!) from the serrano, creamy and hearty thanks to the béchamel.

3 tbsp butter
4 garlic cloves, minced
2 serrano peppers, minced
1 bay leaf
1 large onion, sliced thin lengthwise
1 cup peas (i use frozen peas)
2 green bell peppers, seeds removed and sliced lengthwise
1 tsp salt
1 tsp coriander powder
1/4 tsp cumin powder
2-3 cups béchamel sauce
1 tbsp dried basil
2 tbsp cilantro, washed and finely chopped
1 pound fettucini

Bring a large pot of salted water to a boil. Add the fettucini and cook until al dente according to package instructions (Around 8-9 minutes). Drain and set aside.

Melt butter in a large pan and add garlic and serrano peppers. After a few seconds add the onions and bay leaf. Cook on high heat until the onions are caramelized. Add the green peppers, peas, salt, cumin and coriander powder. Mix well and cook for 5-6 minutes until the peppers just start softening.

Lower the heat to medium-low and add the béchamel sauce. I used 2 cups, you can use 3 cups if you like your pasta with a lot of sauce. Add the basil, cilantro and simmer for 10 minutes.

Add the pasta into this sauce, mix well together so all the pasta is coated with the creamy sauce and serve with your favorite bread.

I am sending this recipe to Culinarty’s Original Recipes.