Name: Roasted Red Pepper Alfredo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 12 oz pasta of your choice (linguine, fettuccine, penne, etc.); 1 tbsp olive oil or butter; 1 small onion, finely diced; 2–3 garlic cloves, minced; 1 (12 oz) jar roasted red peppers, drained and roughly chopped; 1 cup heavy cream (or ½ cup cream + ½ cup milk); 1 cup freshly grated Parmesan cheese; Salt, to taste; Freshly ground black pepper, to taste; (Optional) Fresh basil or parsley for garnish; (Optional) ½–1 cup pasta cooking water to adjust consistency

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I delight in combining the smoky, sweet flavor of roasted red peppers with a silky creaminess in this Roasted Red Pepper Alfredo. It’s a pasta sauce that takes the richness of a classic Alfredo and lifts it with vibrant color and flavor, resulting in something comforting yet elevated.

Why You’ll Love This Recipe

I love this recipe because it surprises me every time. The roasted red peppers bring depth and a subtle sweetness that cuts through the richness of the cream and cheese, preventing the sauce from feeling too heavy. It’s elegant enough for guests but simple enough for a weeknight. And the texture? Lusciously creamy, with a mild tang and a bright hue. I also appreciate that it’s versatile — I can toss in vegetables, protein, or herbs depending on how I’m feeling. Roasted Red Pepper Alfredo

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta of your choice (linguine, fettuccine, penne, etc.)
Olive oil or butter
Onion (finely diced)
Garlic (minced)
Roasted red peppers (jarred or home-roasted, drained and roughly chopped)
Heavy cream (or a mix of cream + milk)
Parmesan cheese, freshly grated
Salt
Freshly ground black pepper
(Optional) Fresh basil or parsley for garnish
(Optional) A bit of pasta cooking water to adjust consistency

Directions

Cook the pasta. Bring a large pot of salted water to a boil and cook pasta until al dente (following package instructions). Reserve about ½–1 cup of pasta cooking water, then drain the pasta.
Sauté aromatics. In a skillet or saucepan over medium heat, warm olive oil or melt butter. Add onion and garlic; sauté until the onion is translucent and garlic is fragrant (about 2–3 minutes).
Blend the peppers. Meanwhile, place the roasted red peppers in a blender or food processor and purée until smooth (or nearly so).
Build the sauce. Add cream (or cream + milk) to the sautéed onion/garlic mixture, stirring gently. Then stir in the red pepper purée, mixing until the sauce becomes uniform.
Add cheese. Lower the heat and gradually stir in grated Parmesan, whisking until it melts and the sauce becomes silky.
Adjust consistency. If the sauce is too thick, stir in reserved pasta water a little at a time until it reaches your desired creaminess.
Combine with pasta. Add the drained pasta to the sauce and toss gently to coat every strand or piece. Let it warm together over low heat for a minute or two so flavors meld.
Season and serve. Taste and adjust salt and pepper. Garnish with fresh basil or parsley (if using) and extra Parmesan. Serve immediately.

Servings and timing

Servings: about 4 (depends on portion size and pasta type)
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

If your recipe omitted this, I used typical proportions from similar versions (e.g. 4 servings in ~20 minutes) as reference.

Variations

Roast your own peppers. Instead of jarred, roast red bell peppers under a broiler (turning until skin blackens), steam in a bag, peel off skins, and chop. This gives a fresher, smokier flavor.
Add garlic roasting. Roast some garlic cloves along with peppers for deeper flavor.
Include vegetables. Stir in wilted spinach, sautéed mushrooms, or roasted zucchini.
Add protein. Toss in grilled chicken, shrimp, or even crispy tofu.
Make it lighter. Use half cream and half milk, or substitute with a lighter cream.
Vegan/dairy-free version. Use cashew cream or plant cream and non-dairy Parmesan (nutritional yeast) — there are vegan takes of roasted red pepper Alfredo.
Spice it up. Add a pinch of red pepper flakes or smoked paprika for warmth.

Storage / reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Gently reheat in a saucepan over low heat, stirring frequently. If the sauce thickens too much, add a splash of milk or pasta water to loosen it. Avoid high heat to prevent separation.
Freezing: I don’t recommend freezing cream-based sauces — they tend to separate and become grainy upon thawing.

FAQs

What kind of pasta works best?

I tend to use long strands like fettuccine or linguine because the creamy sauce clings nicely to them, but any pasta shape you like (penne, rigatoni, etc.) works well too.

Can I skip the cream and use just milk?

You can reduce cream and add more milk, but the sauce won’t be quite as rich or thick. You may need more cheese or a bit of thickener (a small slurry of cornstarch) to help it cling.

How much roasted pepper should I use?

I typically use one 12-ounce jar (or the equivalent of 2–3 roasted bell peppers) for 4 servings. You can adjust based on how intense you want the pepper flavor.

What if my sauce becomes too thick or too thin?

If it’s too thick, add reserved pasta cooking water a little at a time until desired consistency. If too thin, simmer gently to reduce, or add a bit more cheese to thicken.

Is it okay to use jarred roasted peppers?

Yes — jarred roasted red peppers save time and are convenient. Just ensure they are well drained. If you have time, homemade roasted peppers add freshness and smoky nuance.

Conclusion

I find Roasted Red Pepper Alfredo an exciting twist on a classic — it has the luxurious mouthfeel of Alfredo, yet the brightness and depth of flavor from the roasted peppers. Whether I serve it plain or bolster it with veggies or protein, it always feels like something special without being overly complicated. If you try it, I hope it becomes a favorite in your rotation too.