Recipe: Pasta with Tequila-Lime Cream Sauce (4 copycat recipes)

CALIFORNIA PIZZA KITCHEN SPINACH FETTUCCINE WITH TEQUILA-LIME SAUCE

1 pound dry spinach fettuccine (or 2 pounds fresh pasta)
1/2 cup finely chopped fresh cilantro, divided use
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins may be removed) skin removed
3 tablespoons unsalted butter, divided use
1/2 cup chicken stock
5 tablespoons freshly-squeezed lime juice, divided use
2 tablespoons gold tequila, flamed
1 1/2 cups heavy (whipping) cream
1 1/4 pounds chicken breast, diced (optional)
3 Tablespoons soy sauce (optional)
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium green bell pepper, thinly sliced
3 tablespoons soy sauce

Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. (Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.)

Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.

Add stock, tequila and 3 tablespoons lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency.

Add heavy cream and reduce by 1/2 cup. Set aside.

Pour soy sauce over diced chicken (if using); set aside for 5 minutes.

Melt remaining butter in a large saucepan over medium high heat, add soy sauce, remaining 2 tablespoons lime juice, onion and peppers, stirring occasionally until vegetables soften.

When the vegetables have become limp, add chicken and soy sauce (if using); toss. Add tequila/lime paste and bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 5 minutes), deep brown and aromatic. Check seasoning. Add the fettuccine, toss to coat well. Garnish with reserved fresh cilantro.

TIP: Sauce can be made ahead of time (flavor will improve).

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FETTUCCINE WITH TEQUILA-LIME CREAM SAUCE

Fettuccine
1/3 cup soy sauce
Juice from 3 limes
3 tbsp olive oil, divided use
2 shallots, minced
2 tablespoons tequila
1 cup heavy (whipping) cream
1 tbsp butter
1 yellow onion, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
Fresh cilantro (for garnish)

Cook pasta according to package directions; drain.

Meanwhile, combine the soy sauce and lime juice; set aside.

Heat 1 tbsp of the olive oil in a medium skillet over high heat. Saute the shallots until clear.

Pour the tequila in the skillet, let it flame briefly. Add cream, bring sauce to a boil, then reduce heat to low and simmer. Season generously with salt and pepper. Simmer until sauce has reduced by one third.

Put the butter and remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add onion, bell peppers, and most of the lime-soy mixture. Season to taste. Allow the veggies to caramelize a bit, don't over-stir.

Add tequila cream to vegetables, simmer, check seasoning.

Add pasta to the pan, toss, and serve with fresh lime juice and cilantro.

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LIME-TEQUILA FETTUCCINE

FOR THE SAUCE:
3 garlic cloves, minced or pressed
1 shallot, finely minced
1/2 cup tequila
1/2 cup lime juice
1/4 cup white wine vinegar
1 1/2 cups plus 2 tablespoons heavy (whipping) cream
3 tablespoons butter
1 teaspoon cornstarch
1 tablespoon water
FOR THE PASTA:
12 ounces uncooked fettuccine pasta
4 green onions, finely chopped
4 Roma tomatoes, diced
FOR SERVING (optional):
Chopped fresh cilantro (for garnish)
Grilled chicken, shrimp or salmon

Combine garlic and shallot with tequila, lime juice and vinegar. Cook until reduced to about 1/4 cup.

Add heavy cream and cook until reduced by half. Strain out garlic and shallot if desired. Return sauce to heat and whisk in butter.

Mix cornstarch with 1 tablespoon water until smooth. Whisk into sauce to thicken.

Cook pasta according to package directions. Drain pasta.

Add green onions and tomatoes to hot pasta pot and stir. Add drained pasta and sauce and mix well.

Serve garnished with cilantro, if desired. You can also top the pasta with grilled chicken, shrimp or salmon for a heartier meal.

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TEQUILA LIME CREAM SAUCE

1/2 cup tequila
2 tbsp fresh lime juice
2 tbsp minced shallots
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup heavy (whipping) cream
1 stick (1/2 cup) unsalted butter, cut up into pieces
Hot cooked fettuccine (for serving)
1 tbsp chopped fresh cilantro (for garnish)

Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan. Using high heat, bring this mixture to a boil and reduce by half.

Once boiling, stir the heavy cream into the saute pan, and let the mixture simmer for 3 minutes.

After simmering for 3 minutes, whisk in all the butter. Continue whisking until the butter is thoroughly mixed into the sauce.

Serve over hot cooked pasta and garnish with cilantro.