Southwestern Style Fettuccine

*Kathy*'s Note:

Found this recipe in a magazine years ago. It's a nice twist on fettuccine alfredo -- using creamed corn as the base for the "alfredo sauce." RitaL suggested adding jalapeño peppers. I think this is a great idea. I'll be making this recipe next week (May, 06) and will try it with serrano or jalapeño chiles.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 12 ounces fettuccine
• 1 (30 ounce) can cream-style corn
• 1 1⁄3; cups skim milk
• 1 teaspoon canola oil or 1 teaspoon olive oil
• ½ teaspoon cumin seed
• 6 ounces onions , chopped
• ½ lb red bell pepper , sliced
• 10 ounces frozen corn , thawed and drained
• 4 ounces jalapeno jack cheese , shredded
• ¼ cup fresh cilantro
• yellow cherry tomatoes or cherry tomatoes
• lime
• salt

Directions:

1. Cook fettuccine until just tender, 8-10 minutes.
2. Drain and keep warm.
3. Meanwhile, purée cream-style corn and milk in blender or food processor. Set aside.
4. Heat oil in a large skillet over medium-high heat.
5. Add cumin, onion, and bell pepper.
6. Stir often until onion is soft (5 minutes).
7. Add water 1 tablespoon at a time if the pan is dry.
8. Stir in corn/milk, 10 ounces of corn, and cheese over medium heat until cheese melts.
9. Pour sauce over pasta; add cilantro; mix gently.
10. Garnish with cherry tomatoes. Season to taste with lime and salt.

Reviews

[Karen Elizabeth]

Very nice, different! I think I'd omit the cumin seed in future, pleasant, but I wasn't wild about it, personal taste. Loved the red pepper and coriander, though! I used ordinary cheddar, I think my husband would really enjoy it with the added jalapenos, but the children don't care for them. I loved the corn sauce, and fried bacon and added it everyone elses, very much enjoyed. Thank you Kathy, for a different pasta supper!

[Jo C]

This was OK. You've got to really like creamed corn to like it! I used ordinary cheddar cheese and a tin of jalapenos because we don't get the kind of cheese the recipe called for in Australia. Otherwise I followed the recipe. It doesn't have much flavour, other than tasting like creamed corn, but it's not offensive by any means.

[LonghornMama]

Different and wonderful pasta! Corn-based sauce is creamy and mild with much less fat than traditional cream sauces. Quite attractive, too. Garlic would be a nice addition but we enjoyed it very much as is. Don't skip the tomato garnish. Thanks, Kathy, for a lovely dinner!