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Before diving into the specifics of this creamy roasted red pepper rendition, it's worth exploring the origins of Alfredo sauce itself. Traditionally, Alfredo sauce hails from Italy, specifically from Rome. The original recipe consisted of just three ingredients: butter, cream, and Parmesan cheese. It was crafted by a restaurant owner named Alfredo di Lelio in the early 20th century, who created the dish to entice his wife, who had lost her appetite. The rich and creamy sauce quickly gained popularity, especially after Hollywood stars enjoyed it during their travels to Italy, bringing the dish back to the United States.

Creamy Roasted Red Pepper Alfredo

Discover the delightful flavors of creamy roasted red pepper Alfredo, a dish that effortlessly combines comfort with sophistication. This recipe transforms a classic Italian favorite into a vibrant, indulgent meal by pairing luscious cream with the sweet, smoky essence of roasted red peppers. Perfect for any occasion, it's a simple yet impressive choice for family dinners, date nights, or gatherings with friends. Enjoy the joy of sharing delicious pasta around the table!
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Ingredients
  

1 pound fettuccine or pasta of choice

3 large red bell peppers

3 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper, to taste

Fresh basil leaves, for garnish

Optional: Red pepper flakes, for a spicy kick

Instructions
 

Roast the Red Peppers: Preheat your oven to 450°F (232°C). Place the whole red bell peppers on a lined baking sheet and roast in the oven for 25-30 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and place them into a bowl covered with plastic wrap for about 10 minutes to steam. This will help the skin come off easily.

    Prepare the Pasta: Cook fettuccine according to package instructions in a large pot of salted boiling water. Once al dente, reserve 1 cup of pasta water, then drain the pasta and set aside.

      Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

        Blend the Peppers: Peel the roasted red peppers, remove the seeds, and roughly chop them. Add the roasted peppers, sautéed onions, and garlic to a blender. Blend until smooth.

          Make the Sauce: Pour the blended red pepper mixture back into the skillet over medium heat. Stir in the heavy cream, Italian seasoning, salt, and pepper. Bring to a simmer and let cook for about 5 minutes, stirring occasionally.

            Incorporate Parmesan: Gradually whisk in the grated Parmesan cheese until melted and creamy. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.

              Combine Pasta and Sauce: Add the cooked fettuccine directly into the sauce, tossing to coat everything evenly and allowing the flavors to meld.

                Serve: Plate the creamy roasted red pepper Alfredo, garnishing with fresh basil leaves and a sprinkle of red pepper flakes, if desired. Enjoy your delicious meal!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings