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Roasted Red Pepper Cream Sauce

This rich and creamy roasted red pepper sauce is loaded with amazing flavors from red peppers, buttery roasted garlic cloves, Parmesan cheese and fresh basil. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 514 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 4-5 red bell peppers quartered with stems and seeds removed*
  • 2 whole heads garlic [roasted] or 4 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 1/2 medium onion diced
  • 2 Tablespoons salted butter
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup freshly grated Parmesan cheese
  • salt and pepper to taste
  • 2 Tablespoons fresh basil sliced into thin strips
  • 16 ounces fresh or dried fettuccine cooked according to package directions.

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Transfer the peppers, onions, and garlic to a blender or food processor and blend until smooth.
  4. 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.
  5. Remove pan from heat and stir in the Parmesan cheese.
  6. 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.
  7. Sprinkle with a little additional Parmesan cheese and basil strips and serve immediately.

Notes

  • You can use one 16-ounce jar of roasted red peppers from the store instead of roasting your own. Just drain thoroughly, then use in the recipe as written.
  • Two whole heads of garlic might seem like a lot, but roasting garlic really mellows the flavor and it won't be overpowering at all in this sauce. If you don't have time to roast the garlic, just mince up 4 garlic cloves and saute them in with the onions instead.

Nutrition Information

Calories 514kcal (26%) Carbohydrates 64g (21%) Protein 16g (32%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 108mg (36%) Sodium 334mg (14%) Potassium 464mg (13%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 3073IU (61%) Vitamin C 108mg (120%) Calcium 161mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 514

% 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.