Savory Garlic Red Pepper Pasta

This smoky roasted garlic and bell pepper fettuccine alfredo turns a basic pasta dish into a memorable feast. Those sweet fire-roasted peppers and mellow garlic cloves come together in a smooth sauce that wraps around every pasta strand, adding amazing flavor depth to traditional alfredo.

I whipped up this pasta during a casual dinner with friends when I wanted something that'd impress without keeping me stuck in the kitchen. The gorgeous orange-pink sauce brought everyone running to the table, and now they beg me to make it whenever we get together.

Ingredients

• Red Bell Peppers: When roasted, they turn incredibly sweet and make up the beautiful color and main flavor
• Heads of Garlic: Roasting changes sharp garlic into mellow, sweet gems that flavor the whole sauce
• Fettuccine: These broad, flat pasta ribbons give the sauce plenty to cling to
• Onion: Brings deep flavor and natural sweetness when cooked down
• Butter: Adds a velvety quality and helps blend the sauce into a silky texture
• Vegetable or Chicken Broth: Builds flavor while thinning the sauce to just the right thickness
• Heavy Cream: Delivers that indulgent richness essential for real alfredo
• Nonfat Milk: Makes the sauce less heavy while keeping it smooth
• Parmesan Cheese: Real aged parmesan dissolves perfectly and adds that classic nutty taste
• Fresh Parsley: Adds a pop of color and fresh herb flavor against the rich sauce

Step-by-Step Instructions

Roast the Garlic:

Slice the tops from two garlic heads to show the cloves, add a splash of olive oil, wrap them in foil, and bake at 400°F for an hour until they turn golden and soft enough to pop out of their skins. This slow cooking changes that sharp bite into sweet, buttery flavors that'll make your sauce amazing.

Char the Peppers:

Cut red peppers into quarters and place them skin-up under a hot broiler for 10-15 minutes until their skins turn completely black and bubbly. This charring not only makes peeling easier but adds a wonderful smoky kick that makes this dish stand out.

Steam and Peel:

Put the hot peppers straight into a sealed plastic bag for 10 minutes to trap steam, making the skins loosen up completely. Then just pull off those blackened skins with your fingers to reveal the juicy, tender pepper flesh underneath.

Prepare the Pasta:

Boil your fettuccine in very salty water until it's still a bit firm, usually 1-2 minutes less than what the box says. Your pasta will soften up more when mixed with the hot sauce, so keeping it slightly undercooked now means perfect texture later.

Sauté the Aromatics:

Cook chopped onion in olive oil over medium heat for about 5 minutes until soft and clear but not browned, as browning would change how your sauce tastes.

Blend the Base:

Throw the roasted peppers, soft garlic, and cooked onions into a blender and mix until completely smooth. This creates the silky base that makes this sauce so special.

Create the Sauce:

Melt butter in your pan, add the pepper mixture, broth, and milk products, then let it bubble gently so all the flavors can mix together. Using both cream and milk gives you rich flavor without making the sauce too heavy.

Finish with Cheese:

Take the pan off the heat before you mix in the parmesan to keep it from getting stringy or breaking apart. The leftover warmth will melt the cheese perfectly while keeping your sauce nice and smooth.

Coat the Pasta:

Mix in your pasta a little at a time, gently tossing between additions so each piece gets fully covered in the bright sauce. This careful mixing keeps your pasta from breaking while making sure the sauce spreads evenly.

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The roasted garlic really makes this dish special. My Italian grandma taught me that taking time to roast garlic completely changes it. What starts out sharp and intense becomes soft, sweet, and almost buttery, creating a flavor base that makes everyone want seconds.

Make Ahead Tips

When you're short on time, roast the peppers and garlic up to three days early and keep them in sealed containers in the fridge. You can even make the pepper base a day ahead, which cuts down your cooking time to just boiling pasta and mixing everything together.

Seasonal Variations

Red peppers taste best in summer, but you can make this dish anytime. During winter, try using half fresh peppers and half jarred roasted peppers or add a tiny bit of smoked paprika to boost the roasted flavor when using grocery store peppers that aren't as naturally sweet.

Perfect Pairings

Serve this colorful pasta with a simple arugula salad with just lemon juice and olive oil to balance the richness. Add grilled chicken or shrimp right into the pasta for protein, or serve it with Italian sausages for a bigger meal. A glass of cold Pinot Grigio or light Sangiovese works great with the creamy sauce.

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Common Recipe Questions

→ How do you roast red peppers?

Slice peppers into quarters and take out seeds, then broil with skin facing up until black. Stick them in a closed bag for 10 minutes and then pull the skins off.

→ Can I use pre-roasted garlic?

Sure, store-bought roasted garlic works fine, or just cook some minced garlic with onions if you're running late.

→ Can I substitute parmesan cheese?

Go for Grana Padano or Pecorino Romano if you don't have parmesan on hand.

→ What kind of pasta works best?

The flat shape of fettuccine really grabs the sauce well, but you can swap in tagliatelle or linguine too.

→ Can I make this dish ahead of time?

Make just the sauce early and keep it stored. Mix it with fresh hot pasta right before you plan to eat.

→ Is it possible to make this dish vegan?

You can make it vegan by using plant-based versions of cream, milk, and cheese instead of dairy.