Name: Roasted Red Pepper Fettuccine with Creamy Parmesan Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 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); ½ medium onion, diced; 2 tablespoons olive oil; 2 tablespoons salted butter; 1 cup chicken broth; ½ cup heavy cream; ¼ teaspoon crushed red pepper flakes; ½ cup freshly grated Parmesan cheese; Salt and pepper, to taste; 2 tablespoons fresh basil, sliced into thin strips; 16 ounces fresh or dried fettuccine, cooked according to package directions

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Introduction

This roasted red pepper sauce is a creamy, flavorful way to elevate your pasta dishes. Made with roasted peppers, garlic, and Parmesan, it offers a rich and slightly smoky taste that pairs perfectly with fettuccine. It’s simple enough for a weeknight meal but impressive enough for guests.

The image shows a close-up of a white plate filled with creamy pasta. The pasta noodles are long, flat, and coated with an orange-tinted sauce, giving them a smooth and glossy look. There are small bits of red pepper flakes and green herb pieces scattered throughout the pasta, adding color contrast. A fork is twirling a small bundle of the noodles in the center, lifting them above the plate. The background surface is a white marbled texture, giving a clean and fresh feel to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 red bell peppers, quartered with stems and seeds removed
2 whole heads garlic, roasted or 4 cloves garlic, minced
2 tablespoons olive oil
1/2 medium onion, diced
2 tablespoons salted butter
1 cup chicken broth
1/2 cup heavy cream
1/4 teaspoon crushed red pepper flakes
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
2 tablespoons fresh basil, sliced into thin strips
16 ounces fresh or dried fettuccine, cooked according to package directions

Instructions

Step 1: Preheat the oven to broil on high. Place the quartered red peppers skin side up on a baking tray and roast under the broiler for 7-10 minutes or until the skins are blackened all over. Remove the peppers, place them in a glass bowl, and cover tightly with plastic wrap. Let them steam for 30 minutes, then peel off the skins with your fingers and chop the peppers.
Step 2: Heat the olive oil in a large pan over medium-high heat. Sauté the diced onion until soft. Add the roasted peppers and roasted garlic cloves, removing the garlic papery skins first. Stir to combine and warm through.
Step 3: Transfer the peppers, onions, and garlic to a blender or food processor. Blend until smooth to create the red pepper puree.
Step 4: In the same pan, melt the butter over medium heat. Return the pepper puree to the pan with the melted butter. Add the chicken broth, heavy cream, crushed red pepper flakes, and a pinch of salt and pepper. Stir to combine, taste, and adjust seasoning as needed.
Step 5: Remove the pan from heat and stir in the freshly grated Parmesan cheese until melted and smooth.
Step 6: Cook the fettuccine according to package instructions in salted water. Reserve 1/2 cup of the pasta water before draining. Drain the pasta well and toss it gently with the sauce. Add reserved pasta water as needed to reach your desired sauce consistency.
Step 7: Sprinkle the pasta with additional Parmesan cheese and fresh basil strips. Serve immediately and enjoy.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
You can roast the garlic alongside the peppers for a deeper, sweeter garlic flavor.
Add a splash of white wine to the sauce when adding broth for extra depth.
If you prefer a spicier sauce, increase the crushed red pepper flakes to taste.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally; add a splash of cream or broth if the sauce thickens too much. The cooked pasta is best served fresh but can be stored separately and combined with warmed sauce before serving.

How to Serve

A close-up image of long, thick noodles coated in a creamy orange sauce being lifted by silver tongs with bright green silicone tips, held by a woman's hand with red painted nails. The noodles appear smooth and slightly glossy, dripping gently back into a black pan filled with more of the sauce-covered noodles at the bottom. The background has a soft out-of-focus look with hints of green and white, set against 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 jarred roasted red peppers instead of fresh?

Yes, jarred roasted red peppers can be used in a pinch. Be sure to drain them well and adjust seasoning since jarred peppers may have added salt or preservatives.

Is this sauce gluten-free if I use gluten-free pasta?

Absolutely. The sauce itself contains no gluten, so using gluten-free pasta makes the dish suitable for gluten-free diets.