How to make red bell pepper fettuccine

Kate Elliott

Contributing Writer

Fettuccine Alfredo is a classic dish, and one that many people love. The cream sauce coats pasta that's been perfectly cooked, and lots of Parmesan cheese is added both in and on top of the dish. It's Italian food at its best. But because Alfredo isn't truly authentic Italian (it's a dish a U.S. cook created), we thought we'd play around with it a bit more. In the recipe below, roasted red peppers take this dish up a notch.

But don't let that scare you into thinking that recipe takes a long time to make. There's no need to actually roast the peppers because you can buy already-roasted peppers at the grocery store. Then it's just a matter of blending them with some heavy cream and cheese, and the sauce is finished. Heat it up and toss it with perfectly cooked pasta. Of course, a little (or a lot) of Parmesan cheese can be added for a garnish.

Cooktop Cove

Red Bell Pepper Fettuccine

5 minutes

20 minutes

25 minutes

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 cup whole milk

1/2 cup heavy cream

1 cup grated Parmesan cheese

1 12-ounce jar roasted red pepper, drained with liquid discarded

12 ounces fettuccine

1 tablespoon salt

Grated Parmesan cheese

Place the garlic powder, onion powder, milk, heavy cream, Parmesan cheese and roasted red peppers Into a blender and puree until smooth. Pour into a large skillet and warm through over medium-low heat.

Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Drop the pasta in and cook according to package directions, usually for about 7 minutes.

Drain the pasta, reserving about 1/2 cup of the pasta water.

Add the pasta back to the pot and add the roasted red pepper sauce and reserved pasta water. Stir to combine.

Plate and top with additional Parmesan cheese.

Resources

Print this recipe