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Creamy Roasted Red Pepper Fettuccine Alfredo

creamy roasted red pepper fettuccine alfredo - featured image
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This creamy roasted red pepper fettuccine alfredo is a quick, indulgent pasta dish made with simple ingredients. The sweet, smoky peppers blend into a silky sauce that comes together in under 30 minutes, perfect for busy weeknights or cozy dinners.

Ingredients

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  • 1 (12-ounce) jar roasted red peppers, drained
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 8 ounces fettuccine pasta
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh basil or parsley for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining, then drain the pasta and set it aside.
  2. While the pasta cooks, drain the roasted red peppers well and add them to a blender along with the heavy cream. Blend on high until completely smooth, about 30 to 45 seconds.
  3. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
  4. Pour the blended pepper-cream mixture into the skillet. Stir to combine. Bring to a gentle simmer, then reduce heat to low. Cook for 2 to 3 minutes, stirring occasionally.
  5. Add the grated Parmesan cheese and stir until melted and smooth. If the sauce seems too thick, add a splash of reserved pasta water (about 1/4 cup).
  6. Season with salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning.
  7. Add the drained fettuccine to the skillet and toss well to coat every strand with the sauce. Add more pasta water a tablespoon at a time if needed to reach desired consistency.
  8. Let the pasta rest in the sauce for 1 minute off the heat. Serve immediately, garnished with fresh basil or parsley and extra Parmesan.

Notes

For best results, use room temperature cream and freshly grated Parmesan. Reserve more pasta water than you think you need. Keep heat low after adding cream to prevent separation. The sauce can be frozen (without pasta) for up to 2 months.

Nutrition

Keywords: creamy roasted red pepper fettuccine alfredo, roasted red pepper pasta, easy alfredo recipe, 30 minute pasta, weeknight dinner

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