Roasted Red Pepper Alfredo Penne
There’s something incredibly satisfying about a dish that combines comfort, bold flavors, and a touch of elegance all in one bowl. Enter the Roasted Red Pepper Alfredo Penne, a creamy, dreamy pasta recipe that takes the classic Alfredo sauce to a vibrant new level with the addition of smoky, sweet roasted red peppers. This dish is perfect for a cozy weeknight dinner or impressing guests with minimal effort. Trust me, once you try this recipe, it will become a staple in your pasta rotation.
Why I Love This Recipe
This Roasted Red Pepper Alfredo Penne stands out because it delivers layers of flavor without overwhelming complexity. The roasted red peppers add a subtle sweetness and a smoky undertone that perfectly complements the rich, velvety Alfredo sauce. Plus, it’s incredibly versatile—add some tender cooked chicken for protein or keep it vegetarian. The recipe also comes together quickly, making it ideal for busy evenings when you want something comforting but not complicated. It’s creamy, flavorful, and downright addictive, with a lovely pop of color that makes it as pretty as it is delicious.
Ingredient Rundown
- 12 oz penne pasta – The perfect pasta shape to catch the creamy sauce in every bite.
- 2 large red bell peppers – Roasting these peppers brings out their natural sweetness and adds a smoky depth.
- 2 cloves garlic, minced – Garlic adds a savory backbone to the sauce.
- 1 cup heavy cream – Creates the rich, luscious base for the Alfredo sauce.
- 1/2 cup grated Parmesan cheese – Provides a nutty, salty flavor that melts beautifully into the cream.
- 1 tsp olive oil – For sautéing the garlic and adding a subtle fruity note.
- Salt, to taste – Enhances all the flavors.
- Black pepper, to taste – Adds a mild heat and complexity.
- Fresh basil, for garnish – Brightens the dish with a fresh, herbal aroma.
- Optional: 1/2 cup cooked chicken, diced – Adds protein and makes this a heartier meal.
Kitchen Gear Checklist
- Large pot – to boil the pasta.
- Baking sheet – for roasting the red peppers.
- Skillet or saucepan – to prepare the Alfredo sauce.
- Food processor or blender – to puree the roasted peppers and garlic into the sauce base.
- Colander – to drain the pasta.
- Wooden spoon or spatula – for stirring the sauce and pasta together.
- Sharp knife and cutting board – for prepping the peppers and optional chicken.
Roasted Red Pepper Alfredo Penne, Made Easy
Step 1: Roast the Red Peppers
Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast them for about 25-30 minutes, turning occasionally until the skins are blistered and charred all over. Remove from the oven, place the peppers in a bowl, and cover with plastic wrap or a kitchen towel. Let them steam for 10 minutes—this makes peeling easier. Once cooled, peel off the skins, remove the seeds, and roughly chop the peppers.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water for the sauce.
Step 3: Prepare the Roasted Red Pepper Alfredo Sauce
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Transfer the garlic and roasted red peppers to a food processor or blender. Add the heavy cream and blend until smooth.
Pour the blended mixture back into the skillet. Heat gently over medium-low heat, stirring frequently. Add the grated Parmesan cheese and stir until melted and the sauce thickens slightly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Season with salt and black pepper to taste.
Step 4: Combine and Serve
Add the cooked penne pasta to the skillet with the sauce. Toss to coat the pasta evenly with the creamy roasted red pepper Alfredo sauce. If using cooked chicken, stir it in now to warm through. Remove from heat.
Step 5: Garnish and Enjoy
Serve the pasta in bowls and garnish with fresh basil leaves. For an extra touch, sprinkle a little more Parmesan cheese on top. Enjoy immediately for the best flavor and texture.
Make It Diet-Friendly
- Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
- Swap the penne for whole wheat or chickpea pasta for added fiber and protein.
- Skip the chicken or substitute with sautéed mushrooms or tofu for a vegetarian option.
- Reduce the Parmesan cheese slightly or use a lower-fat cheese alternative.
Slip-Ups to Skip
- Don’t skip roasting the peppers properly—this step is key to developing the sauce’s signature smoky sweetness.
- Avoid boiling the pasta past al dente; overcooked pasta won’t hold up well in the creamy sauce.
- Be careful not to scorch the garlic when sautéing—it should be fragrant but not burnt.
- Make sure to blend the sauce thoroughly for a smooth, velvety texture without lumps.
Leftovers & Meal Prep
This Roasted Red Pepper Alfredo Penne reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce and warm gently on the stovetop or in the microwave. This dish also freezes well—just thaw overnight in the fridge and reheat as usual.
For easy meal prep, cook the pasta and sauce separately, then combine just before serving. You can also prepare the roasted red peppers ahead of time and freeze them to save on prep when you want a quick meal.
Roasted Red Pepper Alfredo Penne Q&A
Can I use jarred roasted red peppers instead of roasting my own?
Absolutely! While roasting your own peppers adds a fresh, smoky flavor, jarred roasted red peppers work well in a pinch and can save time. Just be sure to drain them well and adjust seasoning accordingly.
Is it possible to make this recipe vegan?
Yes! Replace the heavy cream with a plant-based cream substitute, such as coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for that cheesy flavor, and ensure the pasta is egg-free.
How do I make the sauce thicker or thinner?
If the sauce is too thick, add reserved pasta water or a bit more cream gradually until it reaches your desired consistency. To thicken it, let it simmer gently to reduce or add a small amount of grated cheese while stirring.
What can I serve alongside this pasta dish?
A crisp green salad with a tangy vinaigrette or some roasted vegetables pairs beautifully to balance the richness of the sauce. Garlic bread or a warm baguette also complement this meal nicely.
What to Make After This
- Try the equally luscious Roasted Red Pepper Alfredo Tortellini for a different pasta shape and texture.
- For a tangy twist, check out the Creamy Roasted Red Pepper Goat Cheese Penne, which adds a delightful tang from goat cheese.
- If you want to mix things up with a grain, the Creamy Roasted Red Pepper Chicken Orzo is a perfect next recipe to try.
Serve & Enjoy
Serve your Roasted Red Pepper Alfredo Penne hot, garnished with fresh basil for a burst of color and aroma. Pair it with a simple side salad or steamed veggies to keep the meal balanced and fresh. Whether you’re dining solo or hosting a dinner, this dish brings creamy, comforting flavors with a bright, smoky twist that’s sure to satisfy every palate.
This recipe is an effortless way to elevate your pasta nights and impress your family or guests without spending hours in the kitchen. Dive in, savor each bite, and enjoy the rich, vibrant flavors of this delicious Roasted Red Pepper Alfredo Penne.
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Roasted Red Pepper Alfredo Penne
Ingredients
Equipment
Method
- Preheat oven to 450°F (230°C). Roast whole red bell peppers on a baking sheet for 25-30 minutes until skins are blistered and charred. Place peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel skins, remove seeds, and roughly chop.
- Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water, and set pasta aside.
- Heat olive oil in a skillet over medium heat. Sauté minced garlic for about 1 minute until fragrant but not browned. Transfer garlic and roasted red peppers to a food processor or blender. Add heavy cream and blend until smooth.
- Pour blended mixture back into skillet. Heat gently over medium-low, stirring often. Add grated Parmesan cheese and stir until melted and sauce thickens. Add reserved pasta water as needed to loosen sauce. Season with salt and black pepper to taste.
- Add cooked penne pasta to skillet with sauce and toss to coat evenly. If using cooked chicken, stir it in to warm through. Remove from heat.
- Serve pasta in bowls and garnish with fresh basil leaves and extra Parmesan cheese if desired. Enjoy immediately for best flavor and texture.
Notes
- For a lighter sauce, substitute half-and-half or whole milk for heavy cream.
- Use whole wheat or chickpea pasta for added fiber and protein.
- Make it vegetarian by omitting chicken or using mushrooms or tofu.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of cream or milk.
- Roasting peppers properly is key to achieving the sauce's smoky sweetness.
