Roasted Red Pepper Alfredo

Ingredients

• 180 g Pasta (fettuccine or penne)
• 1 cup Roasted red peppers (jarred, drained)
• 1/2 cup Parmesan cheese, finely grated
• 3/4 cup Heavy cream
• 2 cloves Garlic
• 1 tbsp Olive oil
• 1/4 tsp Chili flakes
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Reserve 1/2 cup of pasta water, then drain.

2. 2

   While the pasta cooks, blend the roasted red peppers and garlic until smooth. In a skillet, warm the olive oil over medium heat and cook the red pepper puree for 3 minutes.

3. 3

   Stir in the heavy cream and chili flakes and simmer gently for 5 minutes, adding a splash of reserved pasta water as needed to make it silky.

4. 4

   Toss the drained pasta with the sauce. Add Parmesan and mix until melted and glossy. Season with black pepper (and salt only if needed). Serve immediately.