Roasted Red Pepper Alfredo Sauce
A dreamy blend of creamy, cheesy goodness enriched with roasted red peppers, perfect for elevating any pasta dish.
Ingredients
For the sauce
- 2 cups heavy cream
- 1 cup grated Parmesan cheese Use fresh Parmesan for best flavor.
- 1/2 cup roasted red peppers, chopped
- 4 tablespoons unsalted butter Do not let it brown.
- 3 cloves garlic, minced Use fresh for best flavor.
- to taste Salt
- to taste Pepper
For serving
Instructions
Preparation
- Melt the unsalted butter in a medium saucepan over medium heat; do not let it brown.
- Add minced garlic and sauté for about a minute until fragrant.
- Pour in the heavy cream and let it come to a gentle simmer.
- Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
- Add in the chopped roasted red peppers and stir to combine.
- Season with salt and pepper to taste.
- Allow to thicken slightly by simmering for 5 to 7 minutes, stirring occasionally.
- Toss with cooked pasta until every strand is coated.
- Serve hot, garnished with fresh chopped parsley.
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Notes
For leftovers, cool the sauce completely before transferring to an airtight container. Refrigerate for up to 3-4 days or freeze for up to 2 months.