Fettuccine noodles with peppers

Ingredients:

• 450 gr. fettuccine noodles
• 2 tablespoons salted butter
• 2 tbsp. l. olive oil
• 6 multi-colored mini sweet peppers, sliced ​​into rings, set aside a few rings for serving
• 3 cloves garlic, crushed
• 1 medium onion, diced
• 1 red bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 fresh poblano pepper, seeded and thinly sliced
• 1 jalapeño pepper, seeded and thinly sliced
• Coarse salt and freshly ground black pepper
• 0.5 cups of tequila
• 2 cups vegetable broth
• 1 cup heavy cream
• 3 tablespoons adobo sauce from a jar of chipotle peppers, plus more as needed
• 1/4 cup chopped fresh cilantro

Preparation:

1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions, then drain and set aside.
2. Meanwhile, heat the butter and olive oil in a large skillet over medium-high heat. Add the baby bell peppers, garlic, onion, red and orange bell peppers, poblano peppers, and jalapeño peppers, and season with salt and pepper to taste. Cook, stirring, until the onion and peppers begin to brown, about 3 minutes. Transfer the vegetables to a plate and set aside.
3. Return the pan to the heat and reheat. Turn off the heat and pour in the tequila. Turn the heat back on and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add the broth, bring to a simmer, and cook until slightly thickened, 3–5 minutes.
4. Reduce heat to medium-low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce begins to thicken, another 4–5 minutes.
5. Once the sauce has thickened, add the vegetables and any juices to the pan. Stir and cook until heated through, 1–2 minutes. Taste and add salt, pepper, and/or adobo sauce if needed.
6. Add the noodles to the sauce and toss. Divide among bowls, garnish with fresh cilantro and the remaining pepper rings.