A rich, creamy pasta dish infused with the smoky sweetness of roasted red peppers. This vibrant twist on classic Alfredo sauce comes together quickly, making it perfect for busy weeknights or cozy dinners.
Why You’ll Love This Recipe
This Roasted Red Pepper Alfredo is an irresistible upgrade from traditional Alfredo. Blending roasted red peppers into the sauce adds depth, color, and a naturally sweet flavor that brightens the creaminess rather than weighing it down. It’s ready in under 30 minutes, uses simple pantry ingredients, and pairs beautifully with a variety of pasta shapes. Whether you’re serving family or entertaining guests, this dish hits the perfect balance of comfort and elegance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 jar (12 ounces) roasted red peppers, drained and coarsely chopped
3/4 cup heavy cream
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1 pound dried pasta (fusilli, penne, fettuccine, or linguine work well)
2 tablespoons coarsely chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil.
Heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the diced onion and sauté for 3 to 5 minutes until soft and translucent.
Add the garlic and cook for 1 additional minute. Remove the pan from heat.
Stir in the roasted red peppers, heavy cream, Parmesan cheese, salt, and a few grinds of black pepper.
Transfer the mixture to a blender and blend until completely smooth. Set aside. (You may also use an immersion blender directly in the saucepan.)
Cook the pasta in the boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
Return the pasta to the pot and pour in the blended pepper sauce. Toss until evenly coated.
If needed, add a tablespoon of reserved pasta water at a time to loosen the sauce.
Top with chopped fresh basil and extra Parmesan before serving.
Servings and timing
Servings: 4 to 6 Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Add cooked chicken breast or shrimp for additional protein.
Blend in a pinch of red pepper flakes for a little heat.
Use half-and-half instead of heavy cream for a lighter sauce.
Substitute Pecorino Romano for a sharper cheese flavor.
Stir in sautéed mushrooms or spinach for extra vegetables and texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals, adding a splash of water or cream to restore the sauce’s creaminess.
FAQs
How can I make this sauce spicier?
Add a pinch of red pepper flakes or a small amount of chili paste when blending the sauce.
Can I use fresh red peppers instead of jarred?
Yes. Roast fresh red peppers until charred, then peel and use them in place of jarred peppers.
What type of pasta works best?
Any shape works, but fusilli, penne, or fettuccine hold the creamy sauce particularly well.
Can I make this recipe dairy-free?
Use a dairy-free cream and a plant-based Parmesan alternative.
How do I prevent the sauce from becoming too thick?
Add reserved pasta water gradually until the sauce reaches your desired consistency.
Can I freeze this dish?
Cream-based sauces don’t freeze well, so freezing is not recommended.
Can I prepare the sauce ahead of time?
Yes, you can blend the sauce a day in advance and reheat gently before tossing with pasta.
What can I substitute for Parmesan cheese?
Pecorino Romano or Grana Padano are good substitutes.
How do I avoid curdling the cream?
Keep the heat moderate and avoid boiling the sauce after adding cream.
Is this dish kid-friendly?
Yes. The flavor is mild, creamy, and naturally sweet from the peppers.
Conclusion
This Roasted Red Pepper Alfredo is a comforting yet vibrant twist on a classic pasta favorite. With its creamy texture, rich flavor, and simple preparation, it’s a recipe you’ll want to revisit time and time again. Whether for a weeknight meal or a special dinner, it delivers warmth, color, and satisfying flavor in every bite.
A creamy, vibrant pasta dish made with roasted red peppers blended into a rich Alfredo sauce. Quick to prepare and full of flavor, perfect for weeknights or cozy dinners.
Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 jar (12 ounces) roasted red peppers, drained and coarsely chopped
3/4 cup heavy cream
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1 pound dried pasta (fusilli, penne, fettuccine, or linguine work well)
2 tablespoons coarsely chopped fresh basil leaves
Instructions
Bring a large pot of salted water to a boil.
Heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the diced onion and sauté for 3 to 5 minutes until soft and translucent.
Add the garlic and cook for 1 additional minute. Remove the pan from heat.
Stir in the roasted red peppers, heavy cream, Parmesan cheese, salt, and a few grinds of black pepper.
Transfer the mixture to a blender and blend until completely smooth. (You may also use an immersion blender directly in the saucepan.)
Cook the pasta in the boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.
Return the pasta to the pot and pour in the blended pepper sauce. Toss until evenly coated.
If needed, add a tablespoon of reserved pasta water at a time to loosen the sauce.
Top with chopped fresh basil and extra Parmesan before serving.
Notes
Add cooked chicken or shrimp for protein.
Use red pepper flakes for a spicier version.
Half-and-half can be used instead of heavy cream for a lighter option.
Pecorino Romano can replace Parmesan for a sharper flavor.
Stir in sautéed mushrooms or spinach for added texture and nutrients.
