My Roasted Red Pepper Fettuccine Alfredo is a delicious take on the timeless classic. The roasted peppers add fantastic depth of flavor and a beautiful color to this velvety pasta sauce. Enjoy with your favorite glass of Italian wine.
Roasted Red Pepper Fettuccine Alfredo
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 4-6 Servings
Ingredients
- 1 lb uncooked fettuccine noodles
- 2 tbsp olive oil
- 2 shallots minced finely
- 2 cloves fresh garlic minced finely
- ¼ cup white wine
- 1 cup chopped roasted red bell peppers (jarred or homemade)
- 1 cup heavy cream
- ½ cup grated parmesan-pecorino combination
- 1 tsp kosher salt
- ½ tsp crushed red pepper flakes
- Fresh basil for garnish
- Extra grated parmesan or pecorino to top pasta if desired
Instructions
- Bring a large pot of salted water to boil.
- As water is heating, sauté olive oil, shallots, and garlic on low heat for about one minute in a large saucepan.
- Add wine and allow liquid to cook down for two more minutes.
- Once shallots are transparent, add roasted peppers and heavy cream and allow to simmer on low for about five minutes, stirring regularly.
- Cream sauce will begin to look pink-ish in color.
- Once the sauce is bubbling consistently, add cheese, salt and pepper flakes.
- Keep stirring constantly until cheese is completely melted and the sauce thickens a bit, about two more minutes.
- Once water is boiling, add fettuccine noodles and cook until al dente, about 8 minutes.
- As pasta is cooking, carefully remove about ¼ cup of the salted pasta water and set aside.
- When pasta is al dente, use tongs to remove pasta and place directly in the saucepan.
- Fold noodles into the sauce with heat still on low.
- Gradually add the reserved ¼ cup salted pasta water and remove the pan from heat.
- Serve pasta immediately and garnish with fresh basil.
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