Roasted Red Pepper Fettuccine Alfredo
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 Servings
Ingredients
  • 1 lb uncooked fettuccine noodles
  • 2 tbsp olive oil
  • 2 shallots minced finely
  • 2 cloves fresh garlic minced finely
  • ¼ cup white wine
  • 1 cup chopped roasted red bell peppers (jarred or homemade)
  • 1 cup heavy cream
  • ½ cup grated parmesan-pecorino combination
  • 1 tsp kosher salt
  • ½ tsp crushed red pepper flakes
  • Fresh basil for garnish
  • Extra grated parmesan or pecorino to top pasta if desired
Instructions
  1. Bring a large pot of salted water to boil.
  2. As water is heating, sauté olive oil, shallots, and garlic on low heat for about one minute in a large saucepan.
  3. Add wine and allow liquid to cook down for two more minutes.
  4. Once shallots are transparent, add roasted peppers and heavy cream and allow to simmer on low for about five minutes, stirring regularly.
  5. Cream sauce will begin to look pink-ish in color.
  6. Once the sauce is bubbling consistently, add cheese, salt and pepper flakes.
  7. Keep stirring constantly until cheese is completely melted and the sauce thickens a bit, about two more minutes.
  8. Once water is boiling, add fettuccine noodles and cook until al dente, about 8 minutes.
  9. As pasta is cooking, carefully remove about ¼ cup of the salted pasta water and set aside.
  10. When pasta is al dente, use tongs to remove pasta and place directly in the saucepan.
  11. Fold noodles into the sauce with heat still on low.
  12. Gradually add the reserved ¼ cup salted pasta water and remove the pan from heat.
  13. Serve pasta immediately and garnish with fresh basil.
Recipe by Chef Times Two at https://www.cheftimestwo.com/roasted-red-pepper-fettuccine-alfredo/