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When it comes to comfort food, few dishes can rival the rich, creamy goodness of Alfredo pasta. This Savory Roasted Red Pepper Alfredo Pasta is a delightful twist on the classic dish, infusing vibrant flavors that make it stand out. The addition of roasted red peppers not only enhances the visual appeal but also brings a unique sweetness and depth to the Alfredo sauce, transforming a traditional favorite into something extraordinary. Whether you’re preparing a hearty family meal or aiming to impress guests at a special occasion, this recipe is sure to satisfy.

Savory Roasted Red Pepper Alfredo Pasta

Indulge in the rich and creamy goodness of Savory Roasted Red Pepper Alfredo Pasta, a delightful twist on a classic favorite. This comforting dish features the natural sweetness of roasted red bell peppers blended into a velvety Alfredo sauce, making every bite extraordinary. Perfect for family dinners or special occasions, this recipe is not just about flavor; it’s also packed with nutrients. Discover how easy it is to create this indulgent culinary masterpiece at home!
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Ingredients
  

12 oz fettuccine or your preferred pasta

2 large red bell peppers

3 tablespoons olive oil, divided

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

½ teaspoon smoked paprika

Salt and freshly cracked black pepper, to taste

Fresh basil leaves, for garnish

Crushed red pepper flakes, for garnish (optional)

Instructions
 

Roast the Red Peppers: Begin by preheating your oven to 425°F (220°C). Place the whole red bell peppers on a baking sheet lined with parchment paper. Roast them for about 20-25 minutes, turning occasionally, until the skins are nicely charred and blistered. Once they are roasted, transfer them to a bowl and cover tightly with plastic wrap for about 10 minutes. This steaming process will make peeling much easier.

    Prepare the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Once cooked, drain the pasta, but remember to reserve about ½ cup of the pasta cooking water. Set the pasta aside.

      Blend the Roasted Peppers: Once the peppers have steamed, carefully peel off the charred skins, removing the stems and seeds. Roughly chop the roasted peppers. In a blender or food processor, combine the chopped roasted red peppers with 1 tablespoon of olive oil. Blend until the mixture is smooth and creamy. Set aside.

        Make the Alfredo Sauce: In the same pot used for cooking the pasta, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not burnt. Stir continuously to ensure even cooking.

          Combine Ingredients: Pour the blended roasted red pepper mixture into the pot with the sautéed garlic. Stir well to combine, then slowly pour in the heavy cream while continuing to stir until the mixture starts to simmer. Lower the heat to low, and gradually whisk in the grated Parmesan cheese until it is fully melted and the sauce is smooth. Season with smoked paprika, salt, and freshly cracked black pepper to taste.

            Combine Pasta and Sauce: Add the cooked fettuccine to the rich Alfredo sauce and toss gently to coat the pasta evenly. If the sauce seems too thick, add the reserved pasta water a little at a time until you reach your desired consistency.

              Serve: Serve the pasta hot, garnished with fresh basil leaves and a light sprinkle of crushed red pepper flakes for an extra kick, if desired. Enjoy your delightful savory roasted red pepper Alfredo pasta!

                Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings

                  - Presentation Tips: To enhance the visual appeal, consider serving in warmed pasta bowls and drizzle a bit of extra olive oil over the top, along with an additional sprinkle of Parmesan cheese.