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If you like a bit of heat, incorporating red pepper flakes into your Creamy Roasted Red Pepper Alfredo is your go-to option! A teaspoon or two can elevate the dish with a pleasant warmth that complements the rich creaminess beautifully. Adjust the amount based on your spice tolerance and personal preference.

Creamy Roasted Red Pepper Alfredo

Discover the comforting flavors of Creamy Roasted Red Pepper Alfredo, a delightful twist on the classic dish. This recipe brings together the rich creaminess of traditional Alfredo with the sweet, smoky taste of roasted red peppers. Perfect for cozy weeknights or special occasions, it's easy to make and incredibly satisfying. With fresh ingredients and simple steps, you’ll create a vibrant, mouthwatering pasta that’s sure to impress family and friends. Enjoy every creamy bite!
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Ingredients
  

1 pound fettuccine or pasta of your choice

3 large red bell peppers

3 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and black pepper, to taste

Fresh basil leaves, for garnish

Optional: Red pepper flakes for an added kick

Instructions
 

Roast the Red Peppers: Preheat your oven to 450°F (232°C). Place the whole red bell peppers on a lined baking sheet. Roast them in the oven for 25-30 minutes, turning occasionally, until the skin is charred and blistered. Once roasted, remove them from the oven and transfer to a bowl. Cover the bowl with plastic wrap and let it steam for about 10 minutes. This steaming will make the skins easier to peel off.

    Prepare the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta water for later use. Drain the pasta and set it aside.

      Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

        Blend the Peppers: After the roasted peppers have cooled slightly, peel off the charred skin, remove the seeds, and roughly chop them. Place the roasted peppers, sautéed onions, and garlic into a blender. Blend until the mixture is completely smooth.

          Make the Sauce: Return the blended red pepper mixture to the skillet over medium heat. Stir in the heavy cream, Italian seasoning, salt, and pepper. Bring the sauce to a gentle simmer, cooking for about 5 minutes while stirring occasionally.

            Incorporate the Parmesan: Gradually whisk in the freshly grated Parmesan cheese, stirring until it melts and the sauce becomes creamy. If the sauce is too thick, slowly add reserved pasta water, a little at a time, until the desired consistency is achieved.

              Combine Pasta and Sauce: Add the cooked fettuccine directly into the sauce, tossing gently to coat the pasta evenly with the creamy sauce, allowing the flavors to meld beautifully.

                Serve: Plate the creamy roasted red pepper Alfredo and garnish with fresh basil leaves. If you enjoy a bit of heat, sprinkle some red pepper flakes on top. Enjoy your delectable meal!

                  Prep Time | Total Time | Servings: 15 minutes | 50 minutes | 4 servings