Description
This creamy Roasted Red Pepper Cream Sauce is a vibrant and flavorful pasta topping made with sweet red bell peppers roasted to perfection, garlic, and a luxurious blend of cream and Parmesan cheese. Ideal for fettuccine, this sauce combines a velvety texture with a subtle hint of heat from crushed red pepper flakes, making it a delightful and comforting meal perfect for any occasion.
Ingredients
Vegetables
- 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
Liquids & Fats
- 2 Tablespoons olive oil
- 2 Tablespoons salted butter
- 1 cup chicken broth
- 1/2 cup heavy cream
Cheese & Seasonings
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
Pasta
- 16 ounces fresh or dried fettuccine (cooked according to package directions)
Instructions
- Roast the peppers: Preheat the oven to broil on high. Place the quartered red bell peppers skin side up under the broiler for about 7-10 minutes until the skins are blackened all around. Remove from oven, place peppers in a glass bowl, cover tightly with plastic wrap, and let them steam for 30 minutes. Once steamed, peel off the skins and chop the peppers.
- Sauté vegetables: Heat olive oil in a large pan over medium-high heat. Add the diced onion and sauté until soft and translucent. Then add the roasted peppers and roasted garlic cloves (peeled from their papery skin), stirring to combine and warm through.
- Blend the puree: Transfer the pepper, onion, and garlic mixture to a blender or food processor and blend until completely smooth.
- Cook the sauce base: In the same pan, melt the salted butter over medium heat. Pour the red pepper puree back into the pan and add chicken broth, heavy cream, crushed red pepper flakes, and a pinch of salt and pepper. Stir well and adjust seasonings to taste.
- Add cheese: Remove the pan from heat and stir in the freshly grated Parmesan cheese until melted and incorporated.
- Cook and toss pasta: Prepare the fettuccine according to package directions in salted water. Reserve 1/2 cup of pasta cooking water before draining. Drain the pasta thoroughly, then add it to the sauce. Gently toss to coat the pasta in the cream sauce, adding reserved pasta water as needed to reach desired consistency.
- Serve: Plate the pasta and sauce, then sprinkle with extra Parmesan cheese and fresh basil strips. Serve immediately for best flavor and texture.
Notes
- Roasting the peppers under the broiler and steaming them is essential to easily remove the skins and enhance their smoky flavor.
- You can substitute vegetable broth for chicken broth to make this recipe vegetarian-friendly.
- Adjust the amount of crushed red pepper flakes according to your preferred heat level.
- Using fresh Parmesan cheese significantly improves the sauce’s flavor compared to pre-grated varieties.
- Reserve pasta water is helpful to adjust the sauce consistency and help the sauce adhere to the pasta better.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
