Ingredients:

• 2 large red bell peppers
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped (optional, for garnish)
• 1 pound pasta of your choice (fettuccine, penne, or spaghetti work well)

Preparing the Red Peppers

1. Start by preheating your oven to 400°F (200°C). This will help us roast the red peppers, enhancing their sweetness and flavor.
2. While the oven is heating, wash the red bell peppers thoroughly under cold water. Pat them dry with a clean kitchen towel.
3. Cut the peppers in half lengthwise and remove the seeds and stems. You can also remove the white pith inside for a smoother texture.
4. Place the halved peppers on a baking sheet, cut side down. Drizzle with 1 tablespoon of olive oil and rub it over the surface of the peppers to coat them evenly.
5. Roast the peppers in the preheated oven for about 25-30 minutes, or until the skins are blistered and charred. This step is crucial as it adds a deep, smoky flavor to the sauce.
6. Once roasted, remove the peppers from the oven and let them cool for about 10 minutes. After cooling, peel off the charred skin. It should come off easily. Chop the roasted peppers into small pieces and set them aside.

Making the Alfredo Sauce

7. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it can turn bitter.
8. Add the chopped roasted red peppers to the skillet with the garlic. Stir them together and cook for another 2-3 minutes, allowing the flavors to meld.
9. Pour in the heavy cream, stirring continuously. Bring the mixture to a gentle simmer. This will help thicken the sauce and create a creamy base.
10. Once the cream is simmering, reduce the heat to low and gradually whisk in the grated Parmesan cheese. Keep stirring until the cheese is fully melted and the sauce is smooth. This step is essential for achieving that rich, creamy texture we all love in Alfredo sauce.
11. Add the Italian seasoning, salt, and pepper to taste. I usually start with about 1 teaspoon of salt and ½ teaspoon of pepper, but feel free to adjust according to your preference. Let the sauce simmer for an additional 5 minutes, stirring occasionally.

Cooking the Pasta

12. While the sauce is simmering, bring a large pot of salted water to a boil. Once boiling, add your pasta of choice. Cook according to the package instructions until al dente. This usually takes about 8-10 minutes, depending on the type of pasta you choose.
13. Once the pasta is cooked, reserve about 1 cup of the pasta water, then drain the pasta in a colander. Do not rinse the pasta, as you want to keep the starch that helps the sauce adhere better.

Combining Pasta and Sauce

14. Add the drained pasta directly into the skillet with the creamy red pepper Alfredo sauce. Toss the pasta gently to coat it evenly with the sauce. If the sauce seems too thick, add a little reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
15. Taste the pasta and adjust the seasoning if necessary. Sometimes, a little extra salt or a pinch of red pepper flakes can elevate the flavors even more.

Serving the Dish

16. Once everything is well combined, remove the skillet from the heat. If you like, you can garnish the dish with freshly chopped basil for a pop of color and flavor.
17. Serve the creamy red pepper Alfredo sauce pasta immediately. I love to pair it with a side salad or some garlic bread for a complete meal.

Storage and Reheating Tips

18. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, so when reheating, add a splash of milk or cream to loosen it up.
19. To reheat, simply warm it in a skillet over low heat, stirring occasionally until heated through. You can also microwave it in short intervals, stirring in between