Description
Creamy and flavorful Red Pepper Alfredo Pasta. Roasted red peppers add a subtle sweetness to this classic dish. Perfect for a weeknight meal!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 450°F (232°C).
- Wash the red bell peppers thoroughly. Cut them in half lengthwise and remove the stems and seeds.
- Lightly brush the cut sides of the peppers with about 2 tablespoons of olive oil. Sprinkle with a pinch of salt and pepper.
- 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.
- Carefully transfer the roasted peppers to a bowl and cover it tightly with plastic wrap. Let them steam for about 10-15 minutes.
- After steaming, peel off the blackened skin.
- Roughly chop the roasted red peppers and set them aside.
- 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.
- Add the chopped roasted red peppers to the skillet and cook for another 2-3 minutes, stirring occasionally.
- Pour in the vegetable broth (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let the broth simmer for a minute or two to reduce slightly.
- 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.
- 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.
- Stir in the butter until it is melted and incorporated into the sauce.
- Season the sauce with salt and freshly ground black pepper to taste.
- (Optional) For an extra smooth sauce, use an immersion blender to blend the sauce directly in the skillet or carefully transfer the sauce to a regular blender and blend until smooth.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente.
- Before draining the pasta, reserve about 1 cup of the pasta water.
- Drain the pasta in a colander.
- Immediately add the drained pasta to the skillet with the red pepper Alfredo sauce. Toss the pasta to coat it evenly with the sauce.
- 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.
- If you’re adding cooked chicken or shrimp, add it to the skillet and toss to combine.
- Serve the red pepper Alfredo pasta immediately. Garnish with fresh basil leaves and extra grated Parmesan cheese and Pecorino Romano cheese, if desired.
Notes
- Roasting the red peppers brings out their sweetness and smoky flavor.
- Be careful not to burn the garlic when sautéing.
- Reserve pasta water to adjust the sauce consistency.
- Feel free to customize the recipe with added vegetables, spices, or different cheeses.
- For a vegetarian version, use vegetable broth and omit the chicken or shrimp.
- Leftover red pepper Alfredo pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes