A nice vegetarian entree or first-course. Just enough kick from the cayenne. Pair with a side salad, crusty bread and a dry white wine like Italia Pinot Blanco.
Melt butter in heavy large skillet over medium heat. Add bell peppers, garlic and cayenne; stir to blend. Cover skillet; cook until peppers are tender, stirring occasionally, about 7 minutes. Uncover; add cream and broth and simmer until liquid is slightly thickened, about 5 minutes. Stir in 1/2 cup Parmesan. Remove from heat.
Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, about 5 minutes. Add peas to pot. Drain. Return fettuccine and peas to pot. Add bell pepper mixture and basil; toss. Season with salt and pepper. Transfer to large bowl. Sprinkle with 1/4 cup Parmesan.