Caramelised Onion & Red Pepper Fettucine

Serves 4

INGREDIENTS

• 4 Tbsp Prenzel Butter Rice Bran Oil
  
• 750g onions, thinly sliced
  
• 4 Tbsp sliced Golden Sun Jalapeño Peppers, drained
  
• 680g jar Golden Sun Roasted Red Peppers, drained, cut into thin strips
  
• 1 cup chicken stock
  
• 1 Tbsp Prenzel Cabernet Sauvignon Wine Vinegar
  
• 2 tsp fennel seeds
• 400g fresh fettuccine
  
• 1/2 cup freshly grated Parmesan cheese

METHOD

Add half the Prenzel Butter Rice Bran Oil to a large frying pan over medium-high heat. Add the onions. Sauté for 2 minutes.

Add the jalapeños, roasted peppers, chicken stock, vinegar, and fennel seeds.

Reduce the heat to medium. Simmer until the sauce reduces slightly, about 5 minutes. Whisk in the remaining Butter oil.

Remove from the heat and cover to keep warm.

Meanwhile, cook the fettuccine in a large saucepan of boiling water, until just tender. Drain.

Return to the saucepan. Add the sauce and toss to coat.

Transfer to serving bowls. Sprinkle with the Parmesan cheese before serving.