Start by chopping 2 white onions and 3 cloves of garlic. Then, place them into a hot pan with a little olive oil and a little butter. Cook for 2 minutes.
After that, add 1 sliced yellow bell pepper and red bell pepper. Then, add 1 poblano pepper, sliced lengthwise. Next, add 1 sliced jalapeno pepper, make sure, that you removed the seeds. Also, add 3 mini peppers. Fry your peppers with onion and garlic for 4 minutes. Take your vegetables out of your pan.
Next, into boiling salted water add 400 g of fettucine. Boil for 8 minutes.
Pour 100 ml of tequila into the pan and stir on low heat for 2 minutes. Then, add 400 ml of vegetable stock and reduce for 4 minutes. Then, add 250 ml of cream. Also, add 2 teaspoons of adobo sauce from chipotle peppers. Then, add some salt and ground pepper. Cook for more 3 minutes.
Then, place your peppers, along with fettucine into the pan with the sauce. Gently mix everything and let it rest for 2 minutes. Decorate with mini pepper rings.