Description
This creamy red pepper Alfredo sauce is a rich and flavorful Italian-inspired sauce made with roasted red peppers, heavy cream, Parmesan cheese, and a hint of spices. Perfect for drizzling over pasta, grilled chicken, or vegetables, it blends smoky sweetness with a velvety texture for a deliciously satisfying dish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jar (12 oz) roasted red peppers, drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons butter
Optional Garnish
- Chopped fresh basil or parsley
Instructions
- Sauté Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
- Cook Roasted Red Peppers: Add the drained and chopped roasted red peppers to the skillet. Cook for 2 minutes, stirring occasionally to combine the flavors well.
- Puree the Mixture: Transfer the contents of the skillet to a blender or use an immersion blender directly in the pan. Blend until the mixture is completely smooth and creamy.
- Add Dairy and Seasonings: Return the pureed sauce to the skillet over low heat. Stir in the heavy cream, grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes if using. Simmer gently for 4–5 minutes, allowing the sauce to thicken slightly while stirring occasionally.
- Finish with Butter: Stir in the butter until it’s fully melted and incorporated into the sauce, creating a rich and velvety texture.
- Serve: Serve the creamy red pepper Alfredo sauce warm over your favorite pasta, grilled chicken, or vegetables. Garnish with chopped fresh basil or parsley if desired for a fresh touch.
Notes
- For a lighter version of this sauce, you can substitute the heavy cream with half-and-half or whole milk.
- This sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving to prevent curdling.
