Fettuccine with Roasted Red Pepper Sauce
Indulge in the velvety richness of Fettuccine with Roasted Red Pepper Sauce, a pasta dish that combines smoky, oven-roasted red bell peppers with a luscious cream sauce for a dinner recipe that’s as impressive as it is effortless. Perfectly cooked fettuccine is enveloped in a blend of roasted peppers, sautéed onions, garlic, heavy cream, and Parmesan cheese, creating a creamy, flavorful sauce with hints of sweetness and depth. Garnished with fresh basil and even more Parmesan, this dish is a feast for the senses. Ready in just 40 minutes and featuring simple ingredients, this recipe is ideal for weeknight dinners or special occasions. Pair it with a crisp green salad and crusty bread for the ultimate Italian-inspired meal.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 3 Red bell peppers
- 2 tbsp Olive oil
- 3 Garlic cloves
- 1 Yellow onion
- 1 cup Heavy cream
- 3 tbsp Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh basil
- 4 quarts Water (for boiling pasta)
- 1 tbsp Salt (for boiling pasta)
Instructions
Preheat your oven to 450°F (230°C).
Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper.
Roast the peppers in the preheated oven for 20 minutes or until the skins are blistered and slightly blackened.
While the peppers are roasting, bring 4 quarts of water to a boil in a large pot and add 1 tablespoon of salt to the water.
Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap or a plate. Let them steam for 10 minutes. This will loosen the skins.
Peel the skins off the roasted peppers and discard them.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Dice the yellow onion and mince the garlic cloves. Sauté the onion for 3-4 minutes until translucent, then add the garlic and sauté for an additional minute.
Transfer the roasted peppers, sautéed onion and garlic, heavy cream, grated Parmesan cheese, salt, and black pepper to a blender or food processor.
Blend until the mixture is smooth and creamy.
Return the sauce to the skillet and simmer on low heat for 5 minutes, stirring occasionally. If the sauce is too thick, thin it with the reserved pasta water, a tablespoon at a time.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the sauce.
Garnish with freshly chopped basil and additional grated Parmesan, if desired.
Serve immediately and enjoy.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 215 mg | 5% | |
*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.
