Spicy Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 bowls
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Calories
464 kcal
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Course
Main Course
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Cuisine
Italian
Spicy Alfredo
Description
Spicy Alfredo starts by blending red bell peppers, ripe tomato, onion, and optionally habanero peppers with vegetable broth to create a vibrant, spicy base. This mixture is heated with sautéed onion and garlic, producing a lively sauce that simmers until boiling. Pasta is then added directly to this sauce and cooked until tender, absorbing the flavor of the peppers and broth. Heavy cream and shaved parmesan are stirred in toward the end to create a rich, creamy finish that contrasts with the spicy undertones. Fresh basil and extra parmesan garnish add brightness and a touch of freshness.
The recipe emphasizes layering flavors from fresh vegetables and spices, resulting in an alfredo with a distinctive peppery heat and vibrant color. The cooking technique of simmering pasta in the sauce allows for deeper flavor infusion compared to traditional boiling methods. The final dish combines creaminess with a touch of sharpness and heat, making it a noteworthy twist on classic alfredo pasta.
This dish suits those who appreciate a creamy pasta dish with more complexity and warmth from peppers. It can be served as a filling main course and pairs well with simple green sides or bread to scoop the sauce. Its flexibility allows adding vegetables during blending or roasting them beforehand for added depth.
Ingredients
For the pepper base:
- 1 red bell pepper
- 1 tomato medium
- ¼ onion medium yellow
- 1 habanero pepper optional! Adjust to spice - they're really spicy.
- 1 cup vegetable broth
For the creaminess:
- ½ cup heavy cream
- ½ cup parmesan shaved
For the pasta:
- 1 tablespoon vegetable oil
- ¼ onion chopped, medium yellow
- 2 teaspoon garlic minced
- 8 - 10 oz pasta dry (spaghetti, fettuccine, papparadelle, long
- 1 teaspoon salt to taste
- 1 teaspoon black pepper to taste
- 2-3 tablespoon basil for garnish, fresh
- 2 tablespoon parmesan shaved, for garnish
Instructions
- Blend red bell peppers, tomatoes, onion and habanero peppers with water in a blender (puree like consistency). Sometimes, for convenience, I like to add my broth here while blending - this helps with blenders that are not super high-powered and makes sure there's enough liquid.
- Heat a pot or Dutch oven with vegetable oil and saute onions for about 2-3 minutes, until translucent.
- Add the pepper base (and broth if you haven't already) as well as minced garlic to the pot and cook for 2-3 minutes on medium high heat until the sauce starts to boil
- Now, add the pasta to this pot and stir every 30 seconds until the pasta is fully submerged in the liquid (about 2 to 3 minutes). Then, close the lid, turn the heat to medium, and cook for about 8-9 minutes (total cook time so far should be about a minute or two under package directions)
- Add the cream to the pot, give it a good stir along with any seasoning (salt, pepper, etc. that you'd like) and cook uncovered for another 1-2 minutes (the total cook time should be roughly the package time). Finally, turn off the heat, add Parmesan and give it a good mix.
- You can garnish with fresh basil, scallions and more Parmesan and serve hot (all optional!)
Notes
- You can adjust the spiciness by adding or omitting the habanero pepper according to your tolerance for heat.
- To deepen the flavor, roast the red peppers, tomatoes, and onions at 375°F for 20 minutes before blending.
- For a vegan alternative, substitute heavy cream with coconut cream or a blend of nutritional yeast, almond milk, and soaked cashews.
- Adding vegetables with the pepper base allows them to cook through, though watery vegetables like mushrooms may increase the sauce's liquid content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 837mg | 35% |
| Potassium | 323mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1358IU | 27% |
| Vitamin C | 32mg | 36% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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