Red Pepper Alfredo Pasta: A Delicious & Easy Recipe

Red pepper alfredo pasta: just the name conjures up images of creamy, vibrant, and utterly delicious comfort food, doesn’t it? Forget boring weeknight dinners! This isn’t your average pasta dish; it’s a flavor explosion waiting to happen, and I’m so excited to share my foolproof recipe with you.

While classic Alfredo sauce boasts a rich history rooted in Roman cuisine, this vibrant twist takes inspiration from the sun-drenched flavors of the Mediterranean. The addition of roasted red peppers not only adds a beautiful hue but also introduces a subtle sweetness and smoky depth that elevates the entire dish. Think of it as a modern interpretation of a timeless classic, a culinary bridge between Italy and the sun-kissed shores of the Mediterranean.

So, why is red pepper alfredo pasta such a crowd-pleaser? Well, beyond its stunning appearance, it’s the perfect balance of creamy indulgence and bright, fresh flavors. The velvety Alfredo sauce coats each strand of pasta, while the roasted red peppers provide a delightful counterpoint, preventing the dish from becoming overly heavy. It’s quick enough for a weeknight meal, impressive enough for a dinner party, and satisfying enough to become a family favorite. Plus, it’s incredibly versatile – feel free to add grilled chicken, shrimp, or your favorite vegetables to make it your own!

Ingredients:

• 1 pound pasta (fettuccine, linguine, or your favorite shape)
• 2 large red bell peppers
• 4 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup vegetable broth (or chicken broth)
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup grated Pecorino Romano cheese, plus more for serving
• 2 tablespoons butter
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, for garnish (optional)
• Cooked chicken or shrimp (optional, for added protein)

Roasting the Red Peppers:

Okay, let’s start with the star of the show – the red peppers! Roasting them brings out their sweetness and gives them that lovely smoky flavor that makes this Alfredo extra special. I promise, it’s worth the little bit of extra effort.

1. Preheat your oven to 450°F (232°C). This high heat is key for getting that nice char on the peppers.
2. Prepare the peppers: Wash the red bell peppers thoroughly. You can roast them whole, but I prefer to cut them in half lengthwise and remove the stems and seeds. This helps them cook more evenly and makes them easier to handle later.
3. Oil and season: Lightly brush the cut sides of the peppers with about 2 tablespoons of olive oil. Sprinkle with a pinch of salt and pepper.
4. Roast the peppers: Place the peppers cut-side down on a baking sheet lined with parchment paper or foil. Roast for about 20-25 minutes, or until the skins are blackened and blistered. Keep a close eye on them – you want them charred, but not burnt to a crisp!
5. Steam the peppers: Once the peppers are roasted, carefully transfer them to a bowl and cover it tightly with plastic wrap. This creates steam, which helps loosen the skins and makes them easier to peel. Let them steam for about 10-15 minutes.
6. Peel the peppers: After steaming, the skins should peel off easily. Use your fingers or a paring knife to remove the blackened skin. Don’t worry if you don’t get every single bit of skin off – a little char is perfectly fine and adds to the flavor.
7. Roughly chop the peppers: Once peeled, roughly chop the roasted red peppers and set them aside.

Making the Red Pepper Alfredo Sauce:

Now for the magic! This sauce is so creamy and flavorful, you’ll want to put it on everything. The roasted red peppers add a subtle sweetness that balances perfectly with the richness of the Alfredo.

1. Sauté the garlic: In a large skillet or saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1-2 minutes, or until the garlic is fragrant. Be careful not to burn the garlic, as it will become bitter.
2. Add the roasted red peppers: Add the chopped roasted red peppers to the skillet and cook for another 2-3 minutes, stirring occasionally. This helps the peppers release their flavors and meld with the garlic and red pepper flakes.
3. Deglaze with broth: Pour in the vegetable broth (or chicken broth) and scrape up any browned bits from the bottom of the pan. This adds depth of flavor to the sauce. Let the broth simmer for a minute or two to reduce slightly.
4. Add the cream: Pour in the heavy cream and bring the sauce to a gentle simmer. Reduce the heat to low and let the sauce simmer for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent it from sticking to the bottom of the pan.
5. Incorporate the cheese: Remove the skillet from the heat and stir in the Parmesan cheese and Pecorino Romano cheese until they are melted and the sauce is smooth and creamy.
6. Add butter: Stir in the butter until it is melted and incorporated into the sauce. The butter adds richness and shine to the Alfredo.
7. Season to taste: Season the sauce with salt and freshly ground black pepper to taste. Remember that the cheese is already salty, so start with a small amount of salt and add more as needed.
8. Blend for smoothness (optional): For an extra smooth sauce, you can use an immersion blender to blend the sauce directly in the skillet. Alternatively, you can carefully transfer the sauce to a regular blender and blend until smooth. Be careful when blending hot liquids!

Cooking the Pasta:

While the sauce is simmering, let’s get the pasta cooking. I prefer fettuccine or linguine for Alfredo, but you can use any pasta shape you like.

1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian – the pasta should be firm to the bite.
2. Reserve pasta water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It helps to thicken the sauce and create a beautiful, emulsified texture.
3. Drain the pasta: Drain the pasta in a colander.

Combining Pasta and Sauce:

This is where it all comes together! The key is to work quickly so the pasta doesn’t dry out and the sauce stays creamy.

1. Add pasta to the sauce: Immediately add the drained pasta to the skillet with the red pepper Alfredo sauce. Toss the pasta to coat it evenly with the sauce.
2. Adjust consistency: If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The pasta water helps to loosen the sauce and create a silky texture.
3. Add protein (optional): If you’re adding cooked chicken or shrimp, add it to the skillet and toss to combine.
4. Serve immediately: Serve the red pepper Alfredo pasta immediately. Garnish with fresh basil leaves and extra grated Parmesan cheese and Pecorino Romano cheese, if desired.

Tips and Variations:

This recipe is a great starting point, but feel free to customize it to your liking! Here are a few ideas:

• Add vegetables: Sauté some spinach, mushrooms, or asparagus along with the garlic for added nutrients and flavor.
• Spice it up: Add more red pepper flakes for a spicier kick. You could also add a pinch of cayenne pepper.
• Make it vegetarian: Use vegetable broth and omit the chicken or shrimp for a vegetarian version.
• Add lemon: A squeeze of fresh lemon juice at the end brightens up the flavors and adds a touch of acidity.
• Use different cheeses: Experiment with different types of cheese, such as Asiago or Fontina.
• Make it vegan: Substitute the heavy cream with a plant-based cream alternative (like cashew cream or oat cream) and use vegan Parmesan cheese. You may need to adjust the seasoning to taste.

Storing Leftovers:

Leftover red pepper Alfredo pasta can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to help loosen the sauce. You can reheat it in the microwave or on the stovetop over low heat.

Enjoy!

I hope you enjoy this delicious and easy red pepper Alfredo pasta recipe! It’s a perfect weeknight meal that’s sure to impress. Let me know in the comments if you try it and what variations you come up with!

Conclusion:

This isn’t just another pasta dish; it’s a vibrant, flavorful experience that will redefine your weeknight dinners. The creamy, smoky sweetness of the red pepper alfredo pasta sauce clinging to perfectly cooked noodles is simply irresistible. I truly believe this recipe is a must-try because it’s quick, easy, and delivers restaurant-quality results without the restaurant price tag. It’s a guaranteed crowd-pleaser, even for those who might typically shy away from red peppers. The roasting process mellows the peppers, bringing out their natural sweetness and creating a depth of flavor that’s truly remarkable. But the best part? This recipe is incredibly versatile! While I’ve outlined my favorite way to prepare it, feel free to experiment and make it your own. For a heartier meal, consider adding grilled chicken, shrimp, or Italian sausage. The smoky flavor of the sausage pairs particularly well with the roasted red peppers. If you’re looking for a vegetarian option, toss in some sautéed mushrooms, spinach, or roasted broccoli. A sprinkle of toasted pine nuts adds a delightful crunch and nutty flavor. For serving suggestions, I love to garnish this pasta with a generous grating of Parmesan cheese and a sprinkle of fresh parsley. A side of crusty bread is perfect for soaking up every last drop of that delicious sauce. And if you’re feeling fancy, a drizzle of balsamic glaze adds a touch of sweetness and acidity that complements the richness of the alfredo. Don’t be afraid to adjust the spice level to your liking. If you prefer a milder flavor, remove the seeds and membranes from the red peppers before roasting. For a spicier kick, add a pinch of red pepper flakes to the sauce. You can also experiment with different types of pasta. While I love it with fettuccine, it’s equally delicious with penne, rigatoni, or even linguine. The key is to choose a pasta shape that will hold the sauce well. I’ve made this red pepper alfredo pasta countless times, and it’s always a hit. It’s the perfect dish for a busy weeknight, a casual dinner party, or even a special occasion. It’s also a great way to use up any leftover roasted red peppers you might have on hand.

Ready to give it a try?

I’m confident that you’ll love this recipe as much as I do. It’s a simple yet elegant dish that’s sure to impress. So, gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece.

I can’t wait to hear what you think!

Once you’ve made this red pepper alfredo pasta, please come back and share your experience in the comments below. Did you make any modifications? What did you serve it with? I’m always looking for new ideas and inspiration. And don’t forget to snap a photo of your creation and tag me on social media! I love seeing your culinary creations. Happy cooking! I hope this recipe becomes a staple in your kitchen, bringing joy and deliciousness to your table for years to come. Enjoy! Print