Roasted Red Pepper Pasta

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Indulge in the creamy and flavorful Roasted Red Pepper Pasta! Perfect for a cozy dinner at home or a dinner party crowd-pleaser.

Course Main Dish

Cuisine Italian

Keyword pasta, red peppers

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 928kcal

Cost $10.85

Remove seeds and membranes from the red peppers then slice them into smaller strips.
Place strips of bell pepper on a rimmed baking sheet and lightly drizzle with 2 Tablespoons of olive oil.
Broil for 10-15 minutes (or until pepper skins are blackened).
Remove peppers from the oven and allow to cool for 10 minutes.
After 10 minutes, gently remove the blackened skins. You’ll be left with beautiful roasted red peppers.

In a large saucepan, heat 3 tablespoons of olive oil on medium heat then add the diced onions and sauté until translucent and fragrant, about 5 minutes.
After your onions are translucent and fragrant, add the minced garlic and sauté until golden brown and fragrant.
Place onions and garlic in a food processor along with the roasted red peppers.
Pulse until you get a nice orange colored purée.
Cook the pasta in salted pasta water to al dente then set aside.
In the same saucepan you used for the onions and garlic, melt the 3 tablespoons of butter on medium heat.
Once melted, add the red pepper purée and stir to combine.
Pour in heavy cream and chicken broth.
Stir until fully combined then add in the Parmesan.
Whisk until cheese is melted and incorporated.
Add salt and pepper to taste.

Add the cooked fettuccine to the sauce and stir until pasta is coated in the sauce.
Transfer to a serving dish and sprinkle with Parmesan and fresh parsley. Enjoy!

The skins of the peppers should easily come off while using your fingers, but you can also put the peppers in a plastic bag and rub the peppers until the skins fall off.