Tomatoes are not the only ingredient you can use to make a thick, rich red sauce for pasta. Here, butter and Parmesan heighten the sweet, smoky flavor of pureed roasted red peppers. You can roast the peppers up to 3 days ahead of time, then cook the sauce and pasta in minutes before serving. This sauce is inspired by one made by a Tuscan cook who served it over farro.

Fettuccine with Roasted Pepper Sauce is a delightful pasta dish that features a velvety and flavorful sauce made from roasted red bell peppers. The roasted peppers are pureed into a smooth and vibrant sauce, creating a beautiful base for the fettuccine noodles.

The process begins with roasting and peeling the red bell peppers. Once the peppers are tender and charred, they are quartered and their skins are removed. This brings out the peppers’ natural sweetness and adds a smoky depth of flavor to the sauce.

The roasted peppers, along with their juices, are then blended in a food processor or blender until smooth. Seasoned with salt and freshly ground pepper, the puree becomes a luscious and colorful sauce that forms the heart of this dish.

In a skillet, the butter is melted over medium-low heat, providing a rich and creamy foundation for the sauce. The roasted pepper puree is added to the skillet and gently simmered, allowing the flavors to meld together.

While the sauce simmers, a large pot of salted water is brought to a boil. The homemade fettuccine noodles, rolled out and cut into ribbons, are cooked in the boiling water until al dente. Once cooked, some of the pasta cooking water is reserved before draining the noodles.

The cooked fettuccine is then added to the skillet with the roasted pepper sauce, along with a splash of the reserved cooking water. Tossed together, the pasta becomes coated in the velvety sauce, ensuring each bite is filled with flavor.

To elevate the dish further, freshly grated Parmigiano-Reggiano cheese is added to the skillet, bringing a savory and nutty element to the pasta. The cheese melts and blends with the sauce, enhancing its richness and depth.

Fettuccine with Roasted Pepper Sauce is a harmonious combination of vibrant colors and delightful flavors. The sweet and smoky roasted pepper sauce beautifully coats the tender fettuccine noodles, creating a satisfying and visually appealing dish. Whether served as a main course or accompanied by a fresh salad, this pasta dish is sure to impress with its balanced flavors and comforting textures.

Serves 6 to 8

INGREDIENTS

• 4 large red bell peppers, quartered, roasted, and peeled (see Roasted Peppers)
• Salt and freshly ground pepper
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 recipe Fresh Egg Pasta, rolled out and cut into fettuccine
• 1 cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. Place the peppers and their juices in a food processor or blender.
2. Season with salt and pepper to taste.
3. Puree the peppers until smooth.
4. In a skillet large enough to hold all the ingredients, melt the butter over medium-low heat.
5. Add the pepper puree to the skillet and bring it to a simmer.
6. Meanwhile, bring a large pot of salted water to a boil.
7. Add the pasta to the boiling water, stir, and cook, stirring often, until al dente.
8. Scoop out some of the cooking water and set it aside.
9. Drain the cooked pasta.
10. Add the pasta to the skillet with the pepper puree.
11. Add a little of the reserved cooking water to the skillet and toss the pasta to coat it with the sauce.
12. Add the freshly grated Parmigiano-Reggiano cheese to the skillet.
13. Toss the pasta well to incorporate the cheese.
14. Serve the dish immediately.