Description
This Creamy Red Pepper Alfredo Sauce offers a delicious twist on classic Alfredo, combining the smooth richness of a traditional cream sauce with the sweet, smoky flavor of roasted red peppers. Perfect for elevating pasta dishes, drizzling over grilled chicken, or as a dip for fresh veggies, this versatile sauce adds depth and color to any meal.
Ingredients
Scale
For the Creamy Red Pepper Alfredo Sauce
- 2 large roasted red bell peppers, peeled and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Prepare the Roasted Red Peppers: If using fresh red peppers, roast them under a broiler or on a grill until the skins are charred and blistered. Place the peppers in a covered bowl or plastic bag to steam for 10 minutes, then peel off the skins, remove stems and seeds, and chop finely.
- Sauté Garlic: In a medium skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned, to release its flavor as the base for the sauce.
- Combine Ingredients: Add the chopped roasted red peppers, butter, and heavy cream to the skillet with garlic. Stir gently and bring the mixture to a simmer for about 3-4 minutes to meld the flavors and slightly thicken the cream.
- Blend the Sauce: Transfer the pepper and cream mixture to a blender or use an immersion blender in the skillet. Blend until very smooth and creamy, ensuring a velvety texture without any pepper chunks.
- Finish with Cheese and Seasoning: Return the blended sauce to low heat. Stir in the grated Parmesan cheese gradually until melted and fully incorporated. Add crushed red pepper flakes if using, and season with salt and fresh black pepper to taste. Keep warm until ready to serve.
- Serve: Toss with cooked pasta, drizzle over grilled chicken or vegetables, or use as a creamy dip. For added flavor, consider mixing in sautéed mushrooms or spinach before serving.
Notes
- Roast bell peppers in advance and store in the fridge for up to 3 days to save time.
- Feel free to substitute heavy cream with half-and-half or full-fat coconut milk for a lighter or dairy-free version.
- Add sautéed mushrooms or spinach to the sauce for extra texture and nutrients.
- Use freshly grated Parmesan for best melting and flavor results.
- Store leftover sauce in an airtight container in the refrigerator for up to 4 days and gently reheat before serving.
