Ingredients

• Kosher salt
• 1 pound fettuccine
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 6 multi-colored mini sweet peppers, sliced into rounds, a few rounds reserved for garnish
• 3 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 red bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 poblano pepper, seeded and thinly sliced
• 1 jalapeno pepper, seeded and thinly sliced
• Freshly ground black pepper
• 1/2 cup clear tequila
• 2 cups vegetable broth
• 1 cup heavy cream
• 3 tablespoons adobo sauce from canned chipotle peppers, plus more if needed
• 1/4 cup fresh cilantro, chopped

Directions

Bring 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.