Here's everything you need for this savory roasted red pepper alfredo. This recipe makes between four and six servings.
Ingredients to Gather
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 (12-ounce) jar roasted red peppers, drained and coarsely chopped
3/4 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1/2 teaspoon kosher salt
Freshly ground black pepper
1 pound dried pasta, such as fusilli, penne, fettuccine, or linguine
2 tablespoons coarsely chopped fresh basil leaves
Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a medium saucepan over medium-high heat until shimmering. Add the onion and sauté until translucent and soft, 3 to 5 minutes. Add the garlic and sauté for 1 minute more. Remove from the heat.
Directions to Follow
Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a medium saucepan over medium-high heat until shimmering. Add the onion and sauté until translucent and soft, 3 to 5 minutes. Add the garlic and sauté for 1 minute more. Remove from the heat
Stir in the peppers, cream, cheese, salt, and a few grinds of black pepper. Transfer to a stand blender and blend until smooth; set aside. (Alternatively, use an immersion blender right in the saucepan.)
Add the pasta to the pot of boiling water and cook until al dente according to package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Return the pasta to the pot.
Next, add the pepper sauce, tossing to combine, and then sprinkle the basil on top, followed by some additional Parmesan. Serve immediately.
Have you ever tried this roasted red pepper alfredo? What are some of your favorite ways to use red pepper? Share your thoughts in the comment section below!
Source: The Kitchn
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