Spice up your weeknight meal rotation with a little help from our feisty friend, ghost pepper. Frank's RedHot® Ghost Pepper Ranch Squeeze Sauce takes the cool, tangy, creaminess of ranch and kicks it up a notch (or several) with the extreme heat of the ghost pepper. In just 30 minutes this cheesy fettuccine dish goes from fine to fiery in the best way possible.
Spice up your weeknight meal rotation with a little help from our feisty friend, ghost pepper. Frank's RedHot® Ghost Pepper Ranch Squeeze Sauce takes the cool, tangy, creaminess of ranch and kicks it up a notch (or several) with the extreme heat of the ghost pepper. In just 30 minutes this cheesy fettuccine dish goes from fine to fiery in the best way possible.
Key products
Instructions
Instructions
- Cook pasta in salted water as directed on package. Reserve 1/2 cup pasta cooking water; set aside. Drain pasta well. Set aside.
- Place 1/4 cup each of the Parmesan cheese and butter, Ghost Ranch Sauce, and 3 tablespoons of the reserved pasta water in medium saucepan. Cook on medium-low heat, whisking constantly, until completely melted and smooth.
- Add cooked pasta, remaining 3/4 cup Parmesan cheese and 1/4 cup butter. Mix well. Stir in 2 to 4 tablespoons of the remaining pasta water, 1 tablespoon at a time, until desired consistency is reached, tossing to coat pasta well. Sprinkle with additional Parmesan cheese and drizzle with additional Ghost Ranch Sauce to serve, if desired.
Test Kitchen Tip: Add a protein to make this a full meal – great with shredded or chopped cooked chicken, cooked shrimp, or crumbled bacon.
