Name: Roasted Red Pepper Cream Sauce with Fettuccine Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 4-5 red bell peppers, quartered with stems and seeds removed; 2 whole heads garlic (roasted) or 4 cloves garlic, minced; 1/2 medium onion, diced; 2 Tablespoons fresh basil, sliced into thin strips; 2 Tablespoons olive oil; 2 Tablespoons salted butter; 1 cup chicken broth; 1/2 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; 1/4 teaspoon crushed red pepper flakes; Salt and pepper, to taste; 16 ounces fresh or dried fettuccine (cooked according to package directions)

Jump to Recipe· 4.3 from 8 reviews

If you’re searching for a dish that’s both luxurious and bursting with vibrant flavors, this Roasted Red Pepper Cream Sauce with Fettuccine Recipe is about to become your new go-to favorite. Imagine a luscious, velvety sauce made from deeply roasted red bell peppers, infused with fragrant roasted garlic, and enriched by creamy butter and Parmesan, all tossed lovingly with perfectly cooked fettuccine. This recipe is a stunning balance of smoky sweetness, gentle heat from crushed red pepper flakes, and herbal brightness from fresh basil—an effortless comfort meal that impresses every time.

Ingredients You’ll Need

A clear glass bowl holds several pieces of roasted red peppers with blackened char marks on their wrinkled skins. The peppers are layered loosely, showing a mix of bright red and deep black colors, with a slightly shiny, soft texture. The bowl rests on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet essential ingredients is the first step to nailing this Roasted Red Pepper Cream Sauce with Fettuccine Recipe. Each component contributes a key note in flavor and texture—from the smoky, tender roasted peppers to the creamy richness of butter and heavy cream, creating a harmony that’s both comforting and elegant.

Red bell peppers, 4-5: Roasting these brings out a natural smokiness and sweetness essential for a deeply flavorful sauce.
Whole heads of garlic or minced garlic, 2 heads or 4 cloves: Roasting garlic softens its bite and adds mellow richness to the sauce.
Olive oil, 2 tablespoons: Perfect for sautéing onions and melding flavors together with a subtle fruity note.
Medium onion, 1/2 diced: Adds sweetness and texture, making the sauce more complex and luscious.
Salted butter, 2 tablespoons: Enhances creaminess and adds a silky finish to the sauce.
Chicken broth, 1 cup: Builds depth and balance, ensuring the sauce isn’t overly heavy.
Heavy cream, 1/2 cup: Brings richness and smoothness that beautifully coats the fettuccine.
Crushed red pepper flakes, 1/4 teaspoon: Adds just the right touch of warmth to contrast the sweetness.
Freshly grated Parmesan cheese, 1/2 cup: Introduces savory umami and a creamy texture.
Salt and pepper, to taste: Essential finishing touches to highlight and balance all flavors.
Fresh basil, 2 tablespoons (thin strips): Provides herbal freshness and a pop of color for garnish.
Fettuccine, 16 ounces: The perfect pasta choice to soak up and showcase this silky cream sauce.

How to Make Roasted Red Pepper Cream Sauce with Fettuccine Recipe

Step 1: Roast the Peppers and Prepare the Garlic

Start by preheating your oven’s broiler to high. Place quartered red peppers with stems and seeds removed under the broiler, skin side up. Roast them until the skins turn blackened all around—typically 7 to 10 minutes—which brings out their smoky sweetness. Then, place the hot peppers in a covered bowl to steam for 30 minutes; this makes peeling the skins a breeze. Meanwhile, roast the garlic heads until soft and fragrant or simply prepare minced garlic for the pan.

Step 2: Sauté the Aromatics

In a large pan, heat the olive oil over medium-high heat, then gently cook the diced onions until they turn soft and translucent. Stir in the chopped roasted peppers and peeled roasted garlic cloves, warming the mixture through and building a fragrant foundation for your sauce.

Step 3: Blend the Sauce Base

Transfer the pepper, onion, and garlic mixture to a blender or food processor, and pulse until you achieve a smooth, luscious puree. This step is key to developing the sauce’s creamy texture and those gorgeous roasted flavors throughout.

Step 4: Combine Ingredients and Simmer

Return the puree to your pan and melt the butter over medium heat. Pour in the chicken broth and heavy cream, then add the crushed red pepper flakes, salt, and pepper. Stir everything together and let the sauce simmer gently, allowing the flavors to meld and the sauce to thicken just slightly.

Step 5: Finish with Parmesan

Remove the pan from heat and stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce, enriching it with savory depth and creamy consistency that clings perfectly to pasta.

Step 6: Cook and Toss the Fettuccine

Cook your fettuccine according to package instructions in salted water. Before draining, save about half a cup of the starchy pasta water. Toss the drained pasta straight into the sauce, adding reserved pasta water a little at a time until you reach your desired consistency. This creates a silky coating that clings lovingly to every strand.

How to Serve Roasted Red Pepper Cream Sauce with Fettuccine Recipe

The image shows a white plate filled with a generous pile of fettuccine pasta coated in a creamy, light orange sauce, giving the noodles a smooth and rich texture. On top of the pasta, there are thinly sliced green basil leaves scattered evenly, adding pops of dark green color. Shredded white cheese is sprinkled throughout the dish, melting slightly into the sauce. Small specks of red pepper flakes are spread over the pasta, adding contrast and texture. A whole fresh basil leaf stands upright as a garnish near the center of the pasta pile. The plate sits on a white marbled surface with a blurred background, and a woman's hand is holding a light blue and white striped cloth near the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly sliced basil strips and an extra pinch of Parmesan cheese on top before serving. These garnishes add a burst of freshness and a lovely visual contrast that makes this dish look just as fantastic as it tastes.

Side Dishes

This pasta pairs brilliantly with a simple mixed green salad dressed in a tangy vinaigrette or with crispy garlic bread that’s perfect for mopping up any extra sauce. Roasted vegetables or a light tomato salad also complement the creamy richness of the dish beautifully.

Creative Ways to Present

For a special dinner, serve this Roasted Red Pepper Cream Sauce with Fettuccine Recipe in shallow bowls topped with extra basil leaves and a drizzle of high-quality olive oil. You can even add toasted pine nuts or a sprinkle of chili oil for an unexpected twist that brings extra texture and flavor.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Roasted Red Pepper Cream Sauce in an airtight container in the refrigerator for up to 3 days. Make sure to store the pasta separately if possible, so it doesn’t become soggy overnight.

Freezing

This sauce freezes beautifully. Pour any extra sauce into freezer-safe containers and store for up to 2 months. Thaw it overnight in the fridge before reheating, giving you a quick and delicious meal option whenever you want.

Reheating

Gently reheat the sauce on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of cream or reserved pasta water if it thickens too much. Toss freshly cooked fettuccine just before serving to maintain that perfect texture.

FAQs

Can I use jarred roasted red peppers instead of fresh?

While fresh roasted peppers offer the best smoky flavor and texture, jarred roasted red peppers can be used in a pinch. Just make sure to drain them well and adjust the seasoning since jarred peppers sometimes contain added salt or preservatives.

Is this sauce suitable for vegetarians?

The sauce itself is vegetarian-friendly, but the recipe calls for chicken broth which you can easily substitute with vegetable broth to keep it fully vegetarian while maintaining rich flavor.

Can I substitute cream with a dairy-free option?

Absolutely! Use coconut cream or cashew cream as a dairy-free alternative. Keep in mind it may alter the flavor slightly but will still deliver a creamy consistency.

How do I prevent the sauce from separating?

Cooking the sauce gently on medium to low heat and stirring constantly helps prevent separation. Adding the cream after the puree is lowered in temperature and incorporating cheese off-heat will keep everything smooth and velvety.

What type of pasta works best with this sauce?

Fettuccine is ideal for this rich, creamy sauce because its wide ribbons catch the sauce beautifully. However, other flat pastas like pappardelle or tagliatelle also work well.

Final Thoughts

There’s something so satisfying about creating your own silky, smoky Roasted Red Pepper Cream Sauce with Fettuccine Recipe from scratch—it’s a dish that feels fancy but is surprisingly easy to make. I can’t wait for you to try this recipe at home and savor the comforting yet vibrant flavors that make every bite feel special. Whether you’re cooking for a cozy night in or sharing with friends, this recipe is sure to become a beloved classic on your table.