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Spicy Pasta with Roasted Pepper Cream Sauce

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Here’s the perfect recipe for Hatch chiles. Hatch chiles are seasonal and only available for a few weeks in August.


2 cups of chopped roasted red bell peppers
2 finely minced cloves of garlic
1/2 small diced yellow onion
1/3 cup of chicken stock
1 cup of heavy whipping cream
2 chicken breasts
2 Hatch peppers
1 yellow bell pepper
2 chicken breasts
3 ounces of sliced pancetta
5 tablespoons of olive oil
1 pound of fettuccine noodles
2 tablespoons of chiffonade fresh basil
2 tablespoons of chopped fresh oregano
1/2 cup of shredded Sartori Montamore cheese
Kosher salt and fresh cracked pepper to taste


In a hot saute pan with 1 tablespoon of olive oil, caramelize the onions and garlic.  Once brown, add in the peppers and saute for 2 to 3 minutes.  Once cooked, transfer to a blender along with the chicken stock and blend until pureed.   Next, add the sauce back to the saute pan with cream, salt and pepper and keep warm.

In a large bowl coat the peppers with 3 tablespoons of olive oil, salt and pepper and place on a very hot grill until (450° to 550°) charred on the outside.  Once they are charred, remove from the heat and let rest for 3 to 4 minutes.  Next, scrape off the char, remove the seeds, julienne and set aside.

In a separate bowl, coat the chicken with 1 tablespoon of olive oil, season with salt and pepper and place on a very hot grill (450° to 550°)  and cook until golden brown and cooked through in the center.  Remove from the heat and thinly slice.

Add the Pancetta to the grill (450° to 550°) and cook until crispy.  Be careful as flames will arise. Once cooked, remove from the heat and chop up.

Add the pasta to a large pot of boiling salted water and cook until al dente (slightly crunchy), about 8 to 9 minutes.

Lastly, add the cooked pasta to a large bowl and toss with red pepper sauce, sliced peppers, sliced chicken, pancetta, herbs, cheese, salt and pepper.

Download Recipe PDF  |  Recipe created by Chef Billy Parisi

Spicy Pasta with Roasted Pepper Cream Sauce

Spicy Pasta with Roasted Pepper Cream Sauce

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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