Roasted Red Pepper Alfredo

• servings: 6 servings

Ingredients

2 tablespoons olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 (12-ounce) jar roasted red peppers, drained and coarsely chopped

3/4 cup heavy cream

1/2 cup grated Parmesan cheese, plus more for serving

1/2 teaspoon kosher salt

Freshly ground black pepper

1 pound dried pasta, such as fusili, penne, fettuccine, or linguine

2 tablespoons coarsely chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a medium saucepan over medium-high heat until shimmering. Add the onion and sauté until translucent and soft, 3 to 5 minutes. Add the garlic and sauté for 1 minute more. Remove from the heat.

Stir in the peppers, cream, cheese, salt, and a few grinds of black pepper. Transfer to a stand blender and blend until smooth; set aside. (Alternatively, use an immersion blender right in the saucepan.)

Add the pasta to the pot of boiling water and cook until al dente according to package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Return the pasta to the pot.

Add the pepper sauce and toss to combine. If needed, add the reserved pasta water a tablespoon at a time to loosen the sauce so that the pasta is evenly coated. Sprinkle with the basil and more Parmesan and serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

• Serving Size: Serves 6
• Calories: 483 cal
• Total Fat: 19.2 g
• Saturated Fat: 9.3 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 304.2 mg
• Total Carbohydrate: 63.2 g
• Dietary Fiber: 3.5 g
• Total Sugars: 5.9 g
• Protein: 14.6 g