Creamy Red Pepper Alfredo Sauce
This creamy red pepper alfredo sauce is silky, smoky, and ready in just 25 minutes. Jarred roasted peppers and off-heat Parmesan make it taste like a restaurant favorite, right from your own skillet.
Equipment
- 12-inch Skillet
- Blender or immersion blender
- Large Pot for Pasta
- Tongs or pasta spoon
- Wooden spoon or heat-proof spatula
- Box Grater
- Mug or glass measuring cup
Ingredients
- 2 tablespoons salted butter
- 3 cloves garlic, minced
- 1 12-ounce jar roasted red peppers, drained and blotted dry
- 1 cup heavy cream
- 1/2 cup low-sodium chicken or vegetable broth
- 1 cup freshly grated Parmesan, plus more for serving
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes
- Salt and black pepper, to taste
For Serving
- 12 ounces fettuccine or your favorite pasta
Instructions
- Melt the butter in a 12-inch skillet over medium-low heat. Add the minced garlic and cook, stirring, until soft and fragrant, 1 to 2 minutes. Do not let the garlic brown.
- Add the drained and blotted roasted red peppers and cook for 2 to 3 minutes, stirring occasionally, until they smell sweet and smoky.
- Scrape the pepper-garlic-butter mixture into a blender. Add the heavy cream and broth. Blend on high until completely smooth, 45 to 60 seconds.
- Pour the blended sauce back into the skillet over low heat. Stir in the smoked paprika, red pepper flakes, and a pinch of salt and black pepper. Warm gently for 2 to 3 minutes without boiling.
- Turn off the heat. Add the grated Parmesan a handful at a time, stirring between each addition, until the sauce is silky and smooth.
- Toss the drained fettuccine into the skillet with the sauce, using tongs to coat every strand. Add splashes of reserved pasta water if the sauce needs loosening.
- Serve hot with extra Parmesan, a crack of black pepper, and chopped parsley if desired.
Notes
Blot the roasted peppers dry before blending to keep the sauce silky. Always grate Parmesan from a block, and stir it in off the heat to avoid clumps. The sauce keeps in the fridge for up to 4 days or freezes for 2 months; reheat gently with a splash of milk or broth. For a dairy-free version, use full-fat coconut milk, dairy-free butter, and plant-based Parmesan.