Description
A creamy and flavorful Roasted Red Pepper Alfredo pasta that combines the smoky sweetness of roasted red peppers with rich Parmesan and butter to create a luxurious sauce. Perfect for a quick, elegant dinner for two.
Ingredients
Scale
Pasta
- 5 ounces spaghetti or fettuccine
Sauce
- 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
- Prepare Red Pepper Puree: Bring a large pot of water to a boil. Meanwhile, puree the drained 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 about 3/4 cup of juice. Discard solids and set aside the strained puree.
- Start Cooking Pasta: Add pasta to boiling water and cook for about half the time indicated on the package, so it is undercooked and will finish cooking in the sauce.
- Make Alfredo Sauce: In a large saucepan over medium-low heat, bring the heavy cream to a simmer. Add butter and whisk continuously until melted and incorporated. Stir in the strained red pepper puree, bring back to simmer, and cook for a few minutes. Add grated Parmesan cheese and stir until melted and the sauce is smooth.
- Finish Cooking Pasta in Sauce: Drain pasta, then add it to the sauce. Toss to coat thoroughly. Continue to simmer the pasta in the sauce, stirring constantly, so the sauce thickens and clings to the noodles. Add a couple tablespoons of starchy pasta water if the sauce is too thick, and optionally add an extra 1/4 cup grated Parmesan. Season with salt and pepper to taste. Stir in chopped basil in the final few minutes of cooking.
- Serve: Once the sauce is thick and coating the pasta evenly, serve immediately. Garnish with additional chopped basil and a sprinkle of Parmesan cheese.
Notes
- Use freshly grated Parmesan for the best melting and flavor.
- If you prefer a thinner sauce, adjust cream quantity or add more pasta water.
- Fresh basil is preferred for garnish and flavor layering.
- Make sure not to overcook the pasta in boiling water initially to avoid mushiness after simmering in sauce.
- You can substitute roasted red peppers jarred in oil for extra richness if desired, but reduce butter accordingly.
