Fettuccine with Chardonnay and Red Pepper
Indulge in the luxurious simplicity of Fettuccine with Chardonnay and Red Pepper, a recipe that perfectly balances comfort and elegance. This creamy pasta dish features tender fettuccine coated in a luscious sauce infused with dry Chardonnay, sautéed red bell peppers, and fragrant garlic. Fresh parsley adds a pop of herbaceous brightness, while Parmesan cheese melts seamlessly into the velvety cream base for a rich, flavorful finish. Quick and easy to prepare in just 35 minutes, this recipe is perfect for weeknight dinners or impressing guests with minimal effort. Whether you're a pasta lover or a fan of wine-infused cooking, this irresistible dish is a must-try!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup dry Chardonnay wine
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant. Be careful not to brown the garlic.
Add the diced red bell pepper to the skillet and cook for 3-4 minutes, or until the pepper starts to soften.
Pour the Chardonnay into the skillet, stirring to combine. Allow the wine to cook down for 4-5 minutes, reducing slightly and developing a richer flavor.
Lower the heat to medium-low and stir in the heavy cream. Let the mixture simmer gently for 2-3 minutes, stirring frequently, until it thickens slightly.
Stir in the grated Parmesan cheese, continuing to stir until the cheese has melted and the sauce is smooth.
Season the sauce with the salt and black pepper, then add the cooked fettuccine to the skillet. Toss the pasta in the sauce, ensuring it's fully coated. If the sauce seems too thick, gradually stir in some of the reserved pasta water until you reach the desired consistency.
Add the chopped fresh parsley to the skillet and toss again to distribute evenly.
Remove the skillet from heat and serve the Fettuccine with Chardonnay and Red Pepper immediately. Garnish with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 141 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
