When my husband cooked for a living, one of his specialties was fettuccine Alfredo. His version of the classic dish is simple, yet divine. Eventually, I learned to make the sauce and it’s shockingly simple to do. It means more when someone else makes you a special dish than when you make it yourself, but when needed, I can whip up a quick and delicious Alfredo sauce all by my lonesome.
My husband used to make the sauce with butter (as many people do), but he omitted it once and the sauce turned out better than ever so he stuck to making a no butter Alfredo sauce from then on. Please note that a true Alfredo sauce includes butter. There are only two ingredients in the sauce we make – heavy cream and Parmesan cheese. Thankfully, the best dishes don’t always require a dozen or more ingredients.
Every so often, my husband would make a red pepper Alfredo sauce in an effort to mimic something similar served at Tony’s in Chattanooga. Unfortunately, the place does not offer gluten-free pasta. Before I went gluten-free, we dined at Tony’s many times. It was always delicious and an extremely great value. My husband’s red pepper sauce is as good as (or better than) the sauce we once enjoyed at Tony’s.
My recent fabulous fresh gluten-free pasta find has allowed us to enjoy eating pasta the way we did almost five years ago. The weekend after my biopsy – before I got the results – my husband made his regular Alfredo sauce with wheat pasta for the last time ever. Three days later, the doctor called with my test results and thus began my gluten-free journey.
Below is simple quasi-recipe for red pepper Alfredo sauce. I say that because the quantities are not exact. It kind of takes a while before you know how much cheese you prefer in the sauce. Alternatively, you can refer to this basic recipe and add the rep pepper puree. Remember to always use only gluten-free ingredients.
- 1 package of gluten-free fettuccine (we use RP’s Pasta gluten-free linguine)
- 1 pint of heavy cream
- Parmesan cheese (to taste)
- 1-2 pieces of roasted red peppers (you can roast them yourself or use the jar version)
- Cook and drain pasta, set aside.
- Puree the red peppers in a small food processor (can be done while the pasta is cooking).
- Heat cream over medium heat until it bubbles.
- Add 1/2 to 3/4 C. shredded Parmesan cheese to the cream.
- Stir mixture constantly until cheese melts.
- Add pureed peppers and stir until sauce thickens.
- Toss sauce with pasta and serve immediately.
*Optional add-ins include cooked shrimp or chicken and whatever veggies you like.