Ingredients

The following ingredients have 6 Servings
  • 4-5 red bell peppers (quartered with stems and seeds removed*)
  • 2 whole heads garlic ([roasted] or 4 cloves garlic, minced)
  • 2 Tablespoons olive oil
  • 1/2 medium onion (diced)
  • 2 Tablespoons butter
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper (to taste)
  • 2 Tablespoons fresh basil (sliced into thin strips)
  • 16 ounces fresh fettuccine (cooked according to package directions.)

Instruction

  • Preheat the oven to broil on high. Roast the peppers, skin side up under the broiler for 7-10 minutes or until skins are blackened all around. Remove from the oven and place peppers in a glass bowl and cover tightly with plastic wrap. Let the peppers steam for 30 minutes, then remove the skins with your fingers (they should slip right off) and chop.
  • Heat the olive oil in a large pan over medium-high heat, then sauté the onions in the olive oil until soft. Add the roasted peppers and roasted garlic with the cloves removed from the papery skin, and stir to combine and heat through.
  • Transfer the peppers, onions, and garlic to a blender or food processor and blend until smooth.
  • Melt the butter in the same pan. Pour the red pepper puree back into the pan with the butter and add the broth, cream, and a pinch of salt and pepper. Stir to combine, then taste and adjust seasonings as needed.
  • Remove pan from heat and stir in the Parmesan cheese.
  • Prepare the fettuccine according to package directions in salted water. Add the cooked pasta to the sauce and gently toss to coat.
  • Sprinkle with a little additional Parmesan cheese and basil strips and serve immediately.