Roasted Red Pepper Cream Sauce
User Reviews
4.9
Roasted Red Pepper Cream Sauce
Description
The sauce begins with roasting red bell peppers under the broiler until blackened. The peppers are then steamed to loosen their skins for easy removal, leaving a smoky sweetness. These peppers are combined with sautéed onions and roasted garlic, then blended into a smooth puree. Returning to the pan, the puree is enriched with butter, chicken broth, and heavy cream, creating a creamy base that is seasoned with crushed red pepper flakes, salt, and black pepper. Parmesan cheese is stirred in at the end, adding salty depth and creamy texture.
Tossed with cooked fettuccine, the sauce clings nicely to the noodles, offering a vibrant color and balanced flavor profile of sweetness from the peppers, savoriness from the cheese, and a mild kick from the pepper flakes. Fresh basil ribbons finish the dish, imparting herbal freshness.
This sauce also works well with other pasta shapes and can complement grilled proteins or vegetables. Using store-bought roasted peppers is a convenient alternative to roasting your own, offering similar flavor with less prep.
Ingredients
- 4-5 bell pepper quartered with stems and seeds removed, red
- 2 garlic roasted] or 4 cloves garlic, minced, whole heads
- 2 Tablespoons olive oil
- 1/2 onion diced, medium
- 2 Tablespoons butter salted
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon red pepper flakes crushed
- 1/2 cup Parmesan Cheese freshly grated
- salt to taste
- black pepper to taste
- 2 Tablespoons basil sliced into thin strips, fresh
- 16 ounces fettuccine cooked according to package directions, fresh or dried
Instructions
- Preheat the oven to broil on high. Roast the peppers, skin side up under the broiler for 7-10 minutes or until skins are blackened all around. Remove from the oven and place peppers in a glass bowl and cover tightly with plastic wrap. Let the peppers steam for 30 minutes, then remove the skins with your fingers (they should slip right off) and chop.
- Heat the olive oil in a large pan over medium-high heat, then sauté the onions in the olive oil until soft. Add the roasted peppers and roasted garlic with the cloves removed from the papery skin, and stir to combine and heat through.
- Transfer the peppers, onions, and garlic to a blender or food processor and blend until smooth.
- Melt the butter in the same pan. Pour the red pepper puree back into the pan with the butter and add the broth, cream, crushed red pepper flakes, and a pinch of salt and pepper. Stir to combine, then taste and adjust seasonings as needed.
- Remove pan from heat and stir in the Parmesan cheese.
- Prepare the fettuccine according to package directions in salted water. Reserve 1/2 cup of the pasta water before draining, then drain well. Add the cooked pasta to the sauce and gently toss to coat, adding as much of the reserved pasta water as you like to get the consistency you want.
- Sprinkle with a little additional Parmesan cheese and basil strips and serve immediately.
Notes
- Store-bought roasted red peppers can be used instead of roasting your own; thoroughly drain before using.
- Roasting two whole heads of garlic mellows their flavor, preventing overpowering garlic taste in the sauce.
- If short on time, substitute roasting garlic with sautéing minced garlic along with the onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 64g | 21% |
| Protein | 16g | 32% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 334mg | 14% |
| Potassium | 464mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3073IU | 61% |
| Vitamin C | 108mg | 120% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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