A delightful pasta dish featuring a creamy roasted red pepper sauce, perfect for a quick and satisfying meal.
Cook the fettuccine in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Blend the roasted red peppers and minced garlic until smooth.
If using jarred peppers, drain them well to avoid excess liquid in the sauce.
In a saucepan, heat the red pepper puree over medium heat, then stir in the heavy cream.
Stir constantly to prevent the cream from curdling.
Bring the mixture to a gentle simmer, then add the grated Parmesan cheese and stir until melted.
Adding the cheese gradually helps it melt evenly into the sauce.
Toss the cooked fettuccine with the sauce until well coated.
Use the reserved pasta water to adjust the sauce's thickness if needed.
Garnish with fresh basil strips and serve immediately.
Serve with extra Parmesan on the side for those who love a cheesier flavor.
Continue in our app for the best experience
