Description
This Creamy Red Pepper Alfredo Sauce is a luscious and flavorful twist on the classic Alfredo. Made with roasted red peppers, garlic, onions, and a blend of creamy cheeses, it delivers a rich and smoky flavor that’s perfect for pasta, grilled chicken, or vegetables. This easy-to-make Italian-American sauce comes together on the stovetop in under 30 minutes and is a great vegetarian option with the option to adapt it for a dairy-free diet.
Ingredients
Scale
Vegetables and Aromatics
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 (12-ounce) jar roasted red peppers, drained and chopped
Dairy and Cheese
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons cream cheese
Oils and Seasonings
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
Garnish
- Chopped fresh basil or parsley (for garnish)
Instructions
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, making sure it does not brown.
- Cook Red Peppers: Add the chopped roasted red peppers to the skillet and cook for 2 more minutes, allowing the flavors to meld and peppers to warm through.
- Blend Mixture: Transfer the contents of the skillet to a blender and blend until the mixture is completely smooth and creamy, ensuring a silky texture for the sauce.
- Combine and Heat Sauce: Return the blended pepper mixture back to the skillet over low heat. Stir in the heavy cream, grated Parmesan cheese, cream cheese, salt, black pepper, smoked paprika, and red pepper flakes if using. Whisk continuously until the sauce is creamy, smooth, and heated through, about 4–5 minutes.
- Simmer to Thicken: Let the sauce simmer gently for a few more minutes, stirring occasionally, until it slightly thickens to your desired consistency.
- Serve and Garnish: Serve the sauce hot over your choice of pasta, grilled chicken, or vegetables. Garnish with chopped fresh basil or parsley for a fresh, vibrant finish.
Notes
- This sauce pairs wonderfully with fettuccine, penne, or ravioli pasta.
- For a dairy-free alternative, substitute coconut cream for heavy cream and nutritional yeast for Parmesan cheese.
- You can prepare the sauce ahead of time and store it in the refrigerator for up to 4 days or freeze for up to 2 months.
- Adjust the amount of red pepper flakes to control the heat level of the sauce.
