Fettuccine with Roasted Red Pepper Sauce

Indulge in the velvety richness of Fettuccine with Roasted Red Pepper Sauce, a pasta dish that combines smoky, oven-roasted red bell peppers with a luscious cream sauce for a dinner recipe that’s as impressive as it is effortless. Perfectly cooked fettuccine is enveloped in a blend of roasted peppers, sautéed onions, garlic, heavy cream, and Parmesan cheese, creating a creamy, flavorful sauce with hints of sweetness and depth. Garnished with fresh basil and even more Parmesan, this dish is a feast for the senses. Ready in just 40 minutes and featuring simple ingredients, this recipe is ideal for weeknight dinners or special occasions. Pair it with a crisp green salad and crusty bread for the ultimate Italian-inspired meal.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Fettuccine pasta
• 3 Red bell peppers
• 2 tbsp Olive oil
• 3 Garlic cloves
• 1 Yellow onion
• 1 cup Heavy cream
• 3 tbsp Grated Parmesan cheese
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 2 tbsp Fresh basil
• 4 quarts Water (for boiling pasta)
• 1 tbsp Salt (for boiling pasta)

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Cut the red bell peppers in half, remove the seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper.

Step 3

Roast the peppers in the preheated oven for 20 minutes or until the skins are blistered and slightly blackened.

Step 4

While the peppers are roasting, bring 4 quarts of water to a boil in a large pot and add 1 tablespoon of salt to the water.

Step 5

Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

Step 6

Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap or a plate. Let them steam for 10 minutes. This will loosen the skins.

Step 7

Peel the skins off the roasted peppers and discard them.

Step 8

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 9

Dice the yellow onion and mince the garlic cloves. Sauté the onion for 3-4 minutes until translucent, then add the garlic and sauté for an additional minute.

Step 10

Transfer the roasted peppers, sautéed onion and garlic, heavy cream, grated Parmesan cheese, salt, and black pepper to a blender or food processor.

Step 11

Blend until the mixture is smooth and creamy.

Step 12

Return the sauce to the skillet and simmer on low heat for 5 minutes, stirring occasionally. If the sauce is too thick, thin it with the reserved pasta water, a tablespoon at a time.

Step 13

Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the sauce.

Step 14

Garnish with freshly chopped basil and additional grated Parmesan, if desired.

Step 15

Serve immediately and enjoy.

Nutrition Facts

Serving size	(4914.4g)

Amount per serving	% Daily Value*
Calories	2500.6

Total Fat 119.7g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 5.7g
Cholesterol 255mg	0%
Sodium 9318.9mg	0%
Total Carbohydrate 284.4g	0%
Dietary Fiber 22.5g	0%
Total Sugars 29.5g
Protein 54.3g	0%

Vitamin D 0IU	0%
Calcium 238.3mg	0%
Iron 2.6mg	0%
Potassium 987.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.3%

Protein: 8.9%

Carbs: 46.8%