1.    In large saucepot, cook fettuccine as directed on package.

2.    Place a sauté pan on medium-low heat. Add pine nuts to pan and cook until brown and toasty. Remove pine nuts from pan and set aside.

3.    In the same pan, add bacon and jalapeno peppers; cook until crispy 2-4 minutes. Transfer bacon and peppers to a paper towel lined plate to drain off excess grease.

4.    In a sauté pan add butter, wine, lemon and cooked bacon; stir well.  Add pasta, parsley and scallions to pan and toss well. Sprinkle with Parmesan cheese and sweet basil.

  • 1 lb. fettuccini pasta
  • 1/3 c. pine nuts
  • 1 c. Applewood smoked bacon, diced
  • 1 jalapeno pepper, seeded and diced
  • ½ stick unsalted butter, cut into slices
  • 1/3 c. white wine
  • 1 large lemon
  • 1 tbsp. Italian parsley, chopped
  • 2 scallions, sliced
  • 1 c. freshly grated Parmesan, in a small serving bowl
  • 8 sweet basil leaves, sliced


-     Melt olive oil-butter blend in a cast iron skillet

-      Add red onions, and let sweat

-      Add garlic, green bell pepper, banana pepper and poblano pepper to skillet

-      Add oxtail jus to skillet

-      Add coconut milk

-      Once liquids are combined, add okra

-      Toss pasta into sauce

-      Add oxtail meat to skillet, and toss ingredients together

-      Serve topped with cherry tomatoes and Parmesan cheese

  • 1 pound fettuccini pasta, cooked
  • 2 cups slow-cooked oxtail meat, taken off the bone
  • 1½ cup oxtail jus
  • ½ cup coconut milk
  • ½ cup cherry tomatoes
  • ¼ cup olive oil-butter blend
  • ¼ cup chopped okra
  • ½ green bell pepper, chopped
  • 1 poblano pepper, charred and chopped
  • 1 banana pepper, chopped
  • ½ red onion, sliced
  • 2 tablespoons garlic, minced
  • 2 tablespoon shaved Parmesan cheese
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