Tantalizing Garlic Pepper Pasta

This fire-roasted pepper and caramelized garlic fettuccine alfredo turns an average pasta dish into a memorable feast. The mellow roasted peppers and sweet, buttery garlic blend into a smooth sauce that wraps around every pasta strand perfectly while adding amazing flavor depth to traditional alfredo.

I came up with this pasta during a casual weekend gathering when I wanted something to impress friends without keeping me stuck in the kitchen. The gorgeous orange-red sauce brought everyone running to the table, and they've asked me to make it at every get-together since then.

Ingredients

• Red Bell Peppers: They turn incredibly sweet after roasting and give the sauce its distinctive color and taste foundation
• Heads of Garlic: The roasting process changes sharp garlic into mellow, sweet flavors that float through the entire sauce
• Fettuccine: These broad, flat noodles have plenty of surface for the sauce to stick to
• Onion: Brings layered flavor and natural sweetness when cooked down
• Butter: Adds luxury and helps blend the sauce for that dream-like silky feel
• Vegetable or Chicken Broth: Gives rich flavor while making the sauce the right thickness
• Heavy Cream: Creates that indulgent smoothness essential to proper alfredo
• Nonfat Milk: Makes the sauce less heavy but keeps it creamy
• Parmesan Cheese: Real aged parmesan melts wonderfully and adds that classic nutty taste
• Fresh Parsley: Adds color and fresh herbal notes to balance the rich sauce

Step-by-Step Instructions

Roast the Garlic:

Slice the tops from two garlic heads so you can see the cloves, pour on some olive oil, wrap them in foil, and bake at 400°F for about an hour until they turn golden and soft enough to squeeze out. This slow cooking changes the sharp garlic into sweet, buttery goodness that'll make your sauce smell amazing.

Char the Peppers:

Put red pepper quarters skin-side up under a hot broiler for 10-15 minutes until their skins turn black and puffy. This charring doesn't just make peeling easier—it adds a light smoky flavor that makes the whole dish better.

Steam and Peel:

Right away, put the hot peppers in a sealed plastic bag for 10 minutes to steam them. Then just pull off the blackened skins with your fingers to find the soft, sweet pepper flesh underneath.

Prepare the Pasta:

Boil fettuccine in very salty water until it's still a bit firm, usually 1-2 minutes less than what the box says. The pasta will keep cooking a little when mixed with the hot sauce, so starting with firmer pasta means perfect texture when you're done.

Sauté the Aromatics:

Cook chopped onion in olive oil over medium heat for about 5 minutes until soft and clear, but don't let it brown or it'll change how your sauce tastes.

Blend the Base:

Throw the roasted peppers, soft garlic, and cooked onions in a blender and mix until totally smooth. This makes that velvety texture that makes this sauce so special.

Create the Sauce:

Melt butter in your pot, pour in the pepper mixture, broth, and dairy, then let it bubble gently so the flavors can mix together. Using both cream and milk gives you rich flavor without making it too heavy.

Finish with Cheese:

Take the pot off the heat before adding parmesan so it doesn't get stringy or break apart. The leftover heat will melt the cheese just right while keeping your sauce smooth as silk.

Coat the Pasta:

Add pasta a little at a time, tossing gently between batches so every noodle gets covered in the bright sauce. This way works better than dumping it all in at once and prevents breaking the pasta.

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The roasted garlic really makes this dish special. My Italian grandma taught me that taking time to roast garlic completely changes it. What starts out sharp and strong becomes soft, sweet, and almost buttery, creating a flavor base that makes everyone come back for seconds.

Make Ahead Tips

When you're short on time, roast your peppers and garlic up to three days early and keep them in separate containers in the fridge. You can also make the pepper base a day before, which cuts your cooking time down to just boiling pasta and mixing everything together.

Seasonal Variations

You'll get the tastiest red peppers in summer, but this works all year round. During winter, try using half store-bought roasted peppers or add a bit of smoked paprika when using grocery store peppers that aren't as naturally sweet as summer ones.

Perfect Pairings

Serve this colorful pasta with a simple arugula salad with lemon juice and olive oil to balance the richness. Add grilled chicken or shrimp right into the pasta for protein, or serve it with Italian sausages for a bigger meal. A light Pinot Grigio or gentle Sangiovese wine goes really well with the creamy sauce.

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FAQs About the Recipe

→ How do you roast red peppers?

Slice peppers in quarters, take out seeds, and put under broiler with skin facing up until black. Stuff them in a closed bag for 10 minutes, then pull the skins off.

→ Can I use pre-roasted garlic?

Sure, store-bought roasted garlic works fine, or you can cook fresh minced garlic with onions when you're running late.

→ Can I substitute parmesan cheese?

Try Pecorino Romano or Grana Padano if you don't have parmesan on hand.

→ What kind of pasta works best?

Go with fettuccine since its wide, flat shape catches the sauce perfectly, though linguine or tagliatelle will do the trick too.

→ Can I make this dish ahead of time?

You can fix the sauce beforehand and keep it stored away. Just mix it with freshly boiled pasta when you're ready to eat.

→ Is it possible to make this dish vegan?

Switch out dairy products for plant-based cream, milk and cheese options to create a vegan version.