TABASCO® Fettuccine

Ingredients Weight Measure
Durum semolina flour 5 lbs.
Salt 1 oz.
Tomato paste 10 oz.
Eggs, beaten 10 ea.
TABASCO® brand Original Red Sauce 20 oz.

TABASCO® Alfredo Sauce

Ingredients Weight Measure
Butter 6 oz.
All-purpose Flour 6 oz.
Heavy cream 1-1/2 qts.
Milk 1-1/2 qts.
Parmesan cheese, grated 1 lb.
TABASCO® brand Original Red Sauce 5 Tbsp.
Salt 1-1/2 oz.


  1. To prepare TABASCO® Fettuccine, combine flour and salt. Add remaining fettuccine ingredients and mix until well combined into very firm dough. (Consistency may be adjusted with the addition of a little water or flour.) Make into a ball, wrap in plastic, and let rest for 1 hour in refrigerator.
  2. Using a pasta-rolling machine, roll out into sheets and cut to the size of fettuccine. Boil pasta in salted water until al dente; drain.
  3. To prepare TABASCO® Alfredo Sauce, melt butter in a pot and stir in flour, making a roux.
  4. Add cream and milk slowly to the roux, whisking briskly to avoid lumps.
  5. Stir in cheese, TABASCO® Sauce and salt, and cook until desired consistency.
  6. Adjust seasoning. Toss with TABASCO® Fettuccine and serve.

Yield: 15 servings

Serving idea: Garnish with fried parsley sprig, assorted bell pepper brunoise and chopped parsley.