Description
Indulge in the comforting embrace of roasted red pepper pasta, where creamy sauce meets al dente pasta. This dish harmonizes smoky sweetness with garlic and a hint of spice, making it perfect for any occasion—from cozy weeknight dinners to impressive gatherings. Easy to prepare and visually stunning, it promises to be a crowd-pleaser that even picky eaters will adore.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 large roasted red peppers (jarred or homemade)
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp red pepper flakes (adjust to taste)
- 2 tbsp olive oil
- Fresh basil leaves for garnish
Instructions
- Boil a large pot of salted water and cook fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 30 seconds).
- Stir in chopped roasted red peppers and cook for about five minutes until soft.
- Transfer the mixture to a blender, add heavy cream, and blend until smooth.
- Return the sauce to the skillet on low heat, adding grated Parmesan cheese until melted.
- Mix in reserved pasta water gradually until reaching your desired sauce consistency.
- Serve hot, garnished with fresh basil and an extra sprinkle of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 520
- Sugar: 3g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg