Creamy Roasted Red Pepper Fettuccine

• 8 oz fettuccine
• 1 12-oz jar roasted red peppers
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp olive oil
• Fresh basil for garnish

Steps

1. 1 Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, blend roasted red peppers, heavy cream, Parmesan, garlic, and smoked paprika in a blender until smooth.
3. 3 Heat olive oil in a large skillet over medium heat. Pour in the red pepper sauce and simmer for 5 minutes.
4. 4 Toss cooked fettuccine in the sauce, adding pasta water as needed to reach desired consistency.
5. 5 Season with salt and pepper to taste.
6. 6 Serve immediately, garnished with fresh basil.

Equipment

• Large pot
• Blender or food processor
• Large skillet

Variations

• Add grilled chicken for a heartier meal.
• Stir in sautéed mushrooms for an earthy twist.

Substitutions

• Use penne or spaghetti if fettuccine is unavailable.
• Substitute half-and-half for a lighter cream.

Pairings

• Steamed broccoli
• Garlic bread

Nutrition

Tips

• For a richer flavor, toast the garlic in olive oil before blending.
• Adding a splash of lemon juice can brighten the sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove with a bit of milk or cream.

Serving Suggestions

• Pair with a crisp green salad and crusty bread.
• A glass of Pinot Noir complements the dish beautifully.

FAQ