Name: Roasted Red Pepper Alfredo Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 5 ounces spaghetti or fettuccine; 1 (12-ounce) jar of roasted red peppers, drained; 4 tablespoons unsalted butter; 3/4 cup heavy cream; 2 cups finely grated Parmesan cheese; 1 tablespoon chopped basil (plus extra for garnish)

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Introduction

Roasted Red Pepper Alfredo is a creamy, flavorful twist on the classic Alfredo sauce, featuring the sweet, smoky taste of roasted red peppers. This dish combines simple ingredients to create a comforting pasta that’s perfect for weeknight dinners or special occasions.

A round stainless steel pan filled with thick flat pasta noodles covered in creamy orange sauce, topped with small green herb pieces, placed on a wooden surface. To the left, there is a stack of round white plates and two shiny silver forks crossing each other. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ounces spaghetti or fettuccine
1 (12-ounce) jar of roasted red peppers, drained
4 tablespoons unsalted butter
3/4 cup heavy cream
2 cups finely grated Parmesan cheese
1 tablespoon chopped basil (plus extra for garnish)

Instructions

Step 1: Bring a large pot of water to a boil. While waiting, puree the roasted red peppers in a blender or food processor. Strain the puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract all the juice. Discard the solids and set the strained puree aside, aiming for about 3/4 cup.
Step 2: Add the pasta to the boiling water and cook for about half the time recommended on the package. The pasta will finish cooking in the sauce.
Step 3: While the pasta cooks, heat the heavy cream over medium-low heat in a large saucepan until it begins to simmer. Add the butter and whisk continuously until melted and combined. Stir in the strained red pepper puree, bring to a simmer, and cook for a few minutes.
Step 4: Add the grated Parmesan cheese to the sauce and stir until melted. Then add the partially cooked pasta, tossing to coat. Continue to simmer the pasta in the sauce, stirring constantly, until the sauce thickens and clings to the noodles. Add a few tablespoons of reserved pasta water if needed to help thicken the sauce. Taste and season with salt and pepper as desired. In the last few minutes, stir in the chopped basil.
Step 5: Once the sauce has thickened and coats the pasta well, serve immediately. Garnish with extra chopped basil and a sprinkle of Parmesan cheese.

Tips & Variations

Use fresh basil if available for a brighter flavor, or substitute with dried basil if needed.
If you prefer a spicier sauce, add a pinch of crushed red pepper flakes while simmering the cream.
For a lighter version, substitute half of the heavy cream with milk, but be aware the sauce may be less rich.
Reserve some pasta water before draining to adjust sauce consistency easily.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce and prevent dryness.

How to Serve

A close-up of a silver pan filled with thick, flat fettuccine pasta coated in a rich orange tomato sauce, with finely chopped green herbs sprinkled on top for color contrast. The pasta strands are layered and twisted, showing a smooth texture with some sauce pooling at the bottom. A metal fork is twirling a portion of the fettuccine in the center, lifting it above the rest. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh roasted peppers instead of jarred?

Yes, fresh roasted red peppers can be used. Roast and peel them, then puree and strain as instructed. The flavor will be even fresher and more vibrant.

Is this sauce gluten-free?

The sauce itself is gluten-free, but be sure to use gluten-free pasta if you need to avoid gluten.