Imagine twirling your fork into a plate of luxurious fettuccine, where each bite is a perfect harmony of silky pasta and a velvety roasted red pepper sauce that bursts with rich, Mediterranean flavors. This Italian-inspired dish is not just a meal; it's a culinary journey that transforms simple ingredients into a restaurant-worthy experience you can create right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a gourmet weeknight meal, this fettuccine recipe promises to elevate your cooking game and transport your senses to the sun-drenched hills of Italy.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces fettuccine
- 1 jar (12 oz) roasted red peppers, drained
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 8 ounces of fettuccine, 1 jar (12 oz) of roasted red peppers (drained), 1/2 cup of heavy cream, 1/4 cup of grated Parmesan cheese, 2 cloves of garlic (minced), salt, pepper, and fresh basil for garnish.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the fettuccine and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking.
- While the pasta is cooking, prepare the roasted red pepper sauce. In a blender or food processor, combine the drained roasted red peppers, minced garlic, and heavy cream. Blend until smooth and creamy. If you prefer a chunkier sauce, blend for a shorter time.
- Once the fettuccine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the fettuccine in a colander. Do not rinse the pasta, as this will wash away the starch that helps the sauce adhere.
- In a large skillet over medium heat, pour in the blended roasted red pepper sauce. Allow it to simmer for about 2-3 minutes, stirring occasionally. If the sauce is too thick, add a little of the reserved pasta water to achieve your desired consistency.
- Once the sauce is heated through, add the drained fettuccine to the skillet. Toss the pasta in the sauce until well coated. If needed, season with salt and pepper to taste.
- Remove the skillet from heat and stir in the grated Parmesan cheese until melted and incorporated into the sauce.
- To serve, divide the fettuccine with roasted red pepper sauce among four plates. Garnish with fresh basil leaves and an additional sprinkle of Parmesan cheese, if desired.
- Enjoy your delicious fettuccine with roasted red pepper sauce!
Tips
- For the smoothest sauce, use a high-powered blender and blend the roasted red peppers until completely smooth.
- Reserve pasta water before draining - its starchy consistency is perfect for adjusting sauce thickness.
- Use freshly grated Parmesan cheese for the most robust flavor; pre-grated cheese can taste flat.
- Don't overcook the pasta - aim for al dente to maintain the perfect texture.
- If you want extra depth, consider roasting fresh red peppers yourself instead of using jarred ones.
- Fresh basil is key for garnish - chop it just before serving to preserve its aromatic oils.
- For a lighter version, you can substitute half-and-half or whole milk for heavy cream.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 15g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
