SPICE up your average pasta dinner with Ree's six-pepper fettuccine! Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/34GiWwgTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Six Pepper PastaRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 30 minActive: 30 minYield: 4 servingsIngredientsKosher salt1 pound fettuccine 2 tablespoons salted butter 2 tablespoons olive oil 6 multi-colored mini sweet peppers, sliced into rounds, a few rounds reserved for garnish3 cloves garlic, minced 1 medium yellow onion, diced 1 red bell pepper, thinly sliced1 orange bell pepper, thinly sliced1 poblano pepper, seeded and thinly sliced 1 jalapeno pepper, seeded and thinly slicedFreshly ground black pepper1/2 cup clear tequila 2 cups vegetable broth 1 cup heavy cream 3 tablespoons adobo sauce from canned chipotle peppers, plus more if needed1/4 cup fresh cilantro, chopped DirectionsBring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #SixPepperPastaSIX PEPPER Pasta with Ree Drummond
